Yesterday, I decided to make us some Shepherd’s Pie to begin celebrating our St. Patrick’s Day Week. Yes it’s a big deal in this Irish/Italian household. So I decided to go back and look up my go-to Gordon Ramsay Shepherd’s Pie recipe, to begin cooking. I’m glad I did, because it was due for a much needed overhaul!
I’ve officially come up on my one year anniversary of starting this blog, and I figured it was only fair to revamp some of my beginning posts, because I’ll be honest with you, I hadn’t a clue to what I was doing, and after following the initial recipe and seeing the photos, I figured it was worth giving it a little face lift.
This Shepherd’s Pie recipe is inspired by the defacto Shepherd’s Pie made by Gordon Ramsay. Made similar the way Chef Ramsay makes his in technique, but with some slight variances, that has really been a hit in our home for years now. Every time we eat this Shepherd’s Pie, it just hits the spot. Ultimate comfort food!
Let’s just appreciate that beautiful potato topping right there. BEAUTIFUL golden brown tips and the texture is amazing, it has a little crunch on the outside, and soft and fluffy on the inside, almost like a twice baked potato. It almost makes me feel bad for what I had to do next.
Sure, this rustic dish, definitely isn’t the pretties thing to look at, but what it lacks for in fancy looks, it makes up for with bold flavors. the Worcestershire, red wine and fresh herbs come out brilliantly in the ground beef mince.
Technically, the way I prepared this makes it a Cottage Pie, since I like to use ground beef. A true Shepherd’s Pie uses ground lamb, but depending on cost and personal taste you make want to go with beef!
I like to make more than less when it comes to the potatoes for this Shepherd’s Pie recipe. Potatoes are cheap, and depending on the type of pan you’re baking it in, or how much potatoes you like, it can get a little tricky trying to eyeball the right amount to put on top of the mince. So when in doubt, peel another potato and add it to to pot!