Sheppard's Pie

I used a recipe from Gordon Ramsey, because I had to substitute ingredientsit added my own pzazz,  I little too much garlic (if that is possible) but very good none the less. Below is my adapted version of the dish.

Ingredients:

Servings: 4 Filling
4 4

Servings Size

• 
  

• 1 lbs extra lean ground beef (or lamb)
• 2 tablespoons olive oil
• 1 large onion, grated
• 1 large carrot, grated
• 4 garlic cloves, finely minced
• steak season
• 1 cupcooking Sherry 
• cup of chicken stock
• rue for gravey

Mashed Potatoes

• 1 1/2 lbs potatoes, peeled and sliced
• water
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons butter
• salt
• 1/2 cup chicken broth
• salt (to taste)
• 3 tablespoons parmesan cheese (grated-for mashed potato topping) 
• 4 ounces grated extra sharp cheddar
• 4 tbls sour cream 

Directions:

Prep Time: 30 mins
Total Time: 50 mins

1. Prepare the mashed potatoes:.
2. Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash. Add milk, broth and butter to the mashed potatoes. Add cheese and sour cream. Season with salt, then beat till fluffy and creamy
3. Prepare the filling:.
4. Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
5. In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
6. Add sherry and broth and cook for 1 minute. When the broth begins to boil add rue.  Mix quickly to avoid lumps. Taste and adjust seasoning.
7. Transfer beef to a deep dish.
8. Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
9. Bake in a 400° F oven for 20 minutes till light brown and bubbly

I used a cast iron skillet so it went from stove top to over.  

Original recipe 

Ingredients:

Servings: 4
4 4

Servings Size

• 
  

Filling

• 2 lbs extra lean ground beef (or lamb)
• 2 tablespoons olive oil
• 1 large onion, grated
• 1 large carrot, grated
• 3 garlic cloves, finely minced
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon chopped rosemary
• 1 cup red wine

Mashed Potatoes

• 1 1/2 lbs yukon gold potatoes, peeled and quartered
• water
• 1/2 teaspoon salt
• 1/4 cup heavy cream or 1/4 cup half-and-half cream
• 2 tablespoons butter
• salt
• 1 cup chicken broth
• 2 teaspoons salt (to taste)
• 3 tablespoons parmesan cheese (grated-for mashed potato topping)
Change Measurements: US | Metric

Directions:

Prep Time: 30 mins
Total Time: 50 mins

1. 1 Prepare the mashed potatoes:.
2. 2 Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
3. 3 Prepare the filling:.
4. 4 Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
5. 5 In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
6. 6 Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
7. 7 Transfer beef to a deep dish.
8. 8 Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
9. 9 Bake in a 400° F oven for 20 minutes or broil until top is brown.