Gordon Ramsay'S Shepherd'S Pie - cooking recipe

Ingredients

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)

Preparation

Prepare the mashed potatoes:.
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.
Prepare the filling:.
Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
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.
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.
Transfer beef to a deep dish.
Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
Bake in a 400\u00b0 F oven for 20 minutes or broil until top is brown.