how to make a she shed

PERFECT GORDON RAMSAY’S SHEPHERD’S PIE RECIPE

There’s something truly magical about coming home to the mouthwatering scent of Gordon Ramsay’s Shepherd’s Pie wafting from the kitchen. This dish has become a weekend staple for me, its rich, comforting flavors always hitting the spot. The perfect blend of tender meat and fresh vegetables makes it an impressive and satisfying meal every time.

GORDON RAMSAY SHEPHERD’S PIE INGREDIENTS & SUBSTITUTIONS

Note: This recipe makes eight servings, but you can adjust the quantities to suit your preferences.

  • 1 ½ lbs Ground Lamb: If lamb is unavailable, I substitute with beef, which offers a similar texture and a milder flavor in the pie.
  • 1 Tablespoon Worcestershire Sauce: In place of Worcestershire sauce, I often use soy sauce, which provides a savory umami kick.
  • ¼ Cup Chicken Stock: For a vegetarian option, replace chicken stock with vegetable broth.
  • 1 Small Can Tomato Puree: I use ketchup as a convenient substitute for tomato puree, offering a similar flavor.
  • 3 ½ Tablespoons Butter: If you prefer a neutral flavor, opt for refined oil instead.
  • 2 Tablespoons Olive Oil
  • 1 Large Carrot
  • 1 Large Red Onion
  • 1 Bag Peas
  • Tomatoes
  • 1 Sprig Fresh Rosemary
  • Parsley (For Garnishing)
  • 1 Sprig Fresh Thyme
  • 1 Clove Garlic (Minced)
  • ½ Teaspoon Salt (to taste)
  • ¼ Teaspoon Black Pepper
  • 1 ½ lbs Golden Potatoes (Peeled & Sliced): If you don’t have golden potatoes, russet potatoes work as a great alternative.
  • ¼ Cup Half & Half
  • 2 Egg Yolks
  • 1 Teaspoon Apple Cider Vinegar
  • ¼ Cup Parmesan Cheese: Pecorino cheese is a suitable substitute for Parmesan, and pre-grated cheese saves time.

PREPARATION & COOKING

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Total Time: 1 hour 10 minutes

STEPS TO MAKE GORDON RAMSAY’S SHEPHERD’S PIE

  • In a saucepan, sauté garlic in butter and olive oil.
  • Once the garlic turns golden, add the chopped onion and carrot.
  • Add the ground lamb to the saucepan and cook until browned.
  • Stir in the tomatoes and peas.
  • Add fresh rosemary and thyme, then season with salt and black pepper.
  • Mix in the tomato puree.
  • Pour in the stock and Worcestershire sauce, and cook for a few minutes until the flavors meld.
  • Meanwhile, boil the potatoes in another saucepan until tender.
  • Mash the boiled potatoes with the egg yolks in a bowl.
  • Add butter to the mashed potatoes for extra creaminess.
  • Stir in the Parmesan cheese.
  • Transfer the meat mixture to a baking dish and top with the mashed potatoes.
  • Bake in the oven at 375°F until golden and bubbly.

HOW TO MAKE GORDON RAMSAY’S SHEPHERD’S PIE AT HOME

After baking, allow the shepherd’s pie to rest for a few minutes before serving to let the flavors meld and the filling firm up.

TOP TIPS & EXPERT RECOMMENDATIONS

  • Add a Splash of Red Wine: For an even richer flavor, I recommend adding a splash of red wine to the meat and vegetable mixture. It enhances the depth of the dish.
  • Perfect Mashed Potatoes: To achieve creamy mashed potatoes, use a combination of butter, milk, and cream. This gives the pie a smooth, velvety texture.
  • Rest Before Serving: Let the pie rest for a few minutes after baking. This helps the filling firm up and allows the flavors to come together, making for a more satisfying meal.

HOW TO MAKE A CUPCAKE CONE

Cupcakes and ice cream are among the most delightful desserts, and combining them into one treat makes it even better: enter the cupcake cone! These charming creations resemble ice cream cones but are actually filled with delicious cupcakes. While they might look complex, they’re surprisingly simple to prepare. You can make them entirely from scratch or take a shortcut with cake mixes and store-bought frosting and chocolate sauce. Once you grasp the basics of crafting cupcake cones, you can get creative with various flavors and colors!

INGREDIENTS

For the Cupcakes:

  • 1½ cups (150 grams) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 grams) unsalted butter, at room temperature
  • ¾ cup (170 grams) white sugar
  • 1½ teaspoons vanilla extract
  • 2 eggs
  • ½ cup (120 milliliters) milk, at room temperature
  • 18 to 19 ice cream cones

For the Frosting:

  • 2½ cups (650 grams) unsalted butter, at room temperature
  • 3 cups (375 grams) confectioners’ sugar
  • 2 tablespoons (30 milliliters) milk
  • 2 teaspoons vanilla extract
  • 1 to 2 pinches salt

For the Chocolate Ganache Topping:

  • 2 cups (350 grams) milk or semi-sweet chocolate chips
  • 1 cup (240 milliliters) heavy cream

Toppings:

  • 18 to 19 maraschino cherries
  • Rainbow sprinkles (optional)
  • Crushed nuts (optional)

INSTRUCTIONS SUMMARY

  • Preheat Oven & Prepare Cones: Preheat the oven to 350°F (177°C) and place ice cream cones upright in a muffin tin.
  • Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt; set aside.
  • Cream Butter & Sugar: In a separate bowl, beat softened butter until smooth, then gradually add sugar until light and fluffy.
  • Add Eggs & Vanilla: Mix in vanilla, then add eggs one at a time, beating well after each.
  • Combine Mixtures: Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined.
  • Fill Cones & Bake: Fill each cone ½ to ⅔ full with batter and bake for about 18 minutes or until a toothpick comes out clean. Cool completely before frosting.
  • Make Frosting: Beat butter until fluffy, then mix in confectioners’ sugar, vanilla, and salt until light.
  • Frost the Cupcakes: Use a large cookie scoop or piping bag to apply frosting to cooled cupcake cones, then refrigerate for 1 hour to set.
  • Prepare Ganache: Heat cream until just below boiling, pour over chocolate chips, let sit, then whisk until smooth.
  • Add Ganache & Toppings: Pour ganache over the frosted cupcakes and swirl. Top with maraschino cherries and sprinkles, then refrigerate for another hour before serving.

Enjoy your delightful cupcake cones!

4o mini