Gordon Ramsay’s Shepherd’s Pie

A very flavourful casserole. The rich mash layer along with the vegetable, wine and beef stock make this shepherd's pie a cut above the rest.

Serves 4

Ingredients:

The Filling:

• 2 tbsp olive oil
• 1½ lbs ground lamb or beef
• 1 large carrot, diced or grated
  
• 1 large onion, diced or grated
• 2 celery sticks or a small celeriac, chopped (optional)
  
• 1 cup peas, fresh or frozen
  
• Fresh rosemary
• Fresh thyme
• 2 cloves minced garlic
• Salt
• Pepper
• 2 tsp Worcestershire Sauce
• 2 tbsp tomato paste
• 200ml red wine
• ⅓ cup beef stock

The Mash:

• 1½ lbs potatoes
• ¼ cup heavy cream
• 3 tbsp butter
• Salt
• Pepper
• 2 egg yolks
• ¼ cup Parmesan cheese, grated

Prep Work:

• Dice the garlic
• Separate the herbs from the stems
• Separate the egg yolks
• Peel and slice the potatoes into even pieces

Cooking the Potatoes: Boil the potatoes in water with a little salt added until cooked then strain out the water. Mash or rice the potatoes and add the Mash ingredients above.

Cooking the Filling: Pour the olive oil to a hot pan and add the meat. Stir meat as you cook until it is browned and broken into small pieces. Add the carrot, onion and celery, stir in and cook for 10-15 minutes. Add the rosemary, thyme, and garlic, and stir in. Add the Worcestershire Sauce, tomato paste and red wine. Add the peas and the beef stock and cook until the liquid is reduced — 3-5 more minutes.

Assembly: Scoop the meat mixture into a casserole dish. Spoon the mash over the meat mixture and spread evenly. Scrape the top of the mash with a fork to create ridges. Place into a 400°F oven for 18-20 minutes to brown the potatoes.

©2023 ChefGordonRamsayRecipe

Austrian Potato Salad

Ingredients

• 2 pounds Yukon Gold potatoes, peeled, quartered, & cut into ½-inch-thick slices (see note)
• 5" of an English cucumber, peeled and very thinly sliced
  
• 3 tbsps white wine vinegar, divided, plus more to taste
• ¼ cup olive oil
• 1 tbsp Dijon mustard
• ¾ cup minced red onion
  
• 2 tbsps minced fresh chives
• ½ cup chicken stock
• 2 tsps sugar
• Freshly ground white or black pepper
• Salt
  

Directions

Place sliced potatoes in a large pot and cover with water. Season generously with salt. Bring to a boil over high heat and simmer until potatoes are tender, about 15 minutes.

Drain potatoes and transfer to a rimmed baking sheet. Immediately sprinkle with 2 tablespoons of vinegar and set aside to cool. When they are cool enough to handle, transfer potatoes to a large bowl.

Add remaining vinegar, olive oil, mustard, red onion, cucumber, chives, chicken stock, and sugar. Roughly stir and fold mixture so that the potatoes break down a little and it begins to thicken a little. Season to taste with more salt and pepper. Set aside to rest for at least 30 minutes and up to overnight. (If resting longer than 4 hours, cover bowl and transfer to refrigerator.) Stir again vigorously to thicken dressing; it should have a loose but not soupy consistency. If it's too thick, thin it out with a little extra water or chicken stock and re-season. Serve cold or at room temperature

Note: For the best flavor, store your potatoes in a bag in the refrigerator for 2 to 3 weeks before using them in this recipe, in order to allow natural sugars to build up. 

Source: www.seriouseats.com

Arjamolho - Portuguese gazpacho

Prep Time20 mins   Servings: 4 people
Author: Daniela

This Portugese version of gazpacho is delicious. It is best to prepare it a day or two ahead to allow the flavours to blend.

Ingredients

• 3 medium tomatoes (see note)
  
• 1 green pepper 
• 1 medium cucumber 
• 1 onion 
• 2 garlic cloves 
• ¼ cup olive oil 
• 3 tbsps white wine vinegar 
• 2-3 tsps dried oregano 
• 2-3 slices (about 7 oz) of stale rustic bread, cut about ½ thick
  
• salt and pepper to taste 
• 2 cups cold water

Instructions

Cut the tomatoes in half and squeeze to remove seeds. Chop the tomatoes and onion into roughly ½ inch pieces. Clean the green pepper and peel the cucumber and chop them into the same sized pieces.
In a mortar and pestle pound the garlic and oregano into a course paste.
Cut or tear the bread into small pieces, more or less like croutons, and set aside.
Transfer the chopped vegetables to a bowl. Add the garlic and oregano.
Add the olive oil, vinegar, salt and pepper and mix everything very well.
Pour in about 2 cups cold water and mix well. Refrigerate overnight.
Serve in bowls with the bread pieces added last.

Note: Optionally, you can prepare the soup with the tomatoes peeled. Cut an X into the bottom of the tomatoes. Heat some water in a medium saucepan. When the water starts simmering, drop the in tomatoes for about 30 seconds. Remove the tomatoes and put in a bowl of ice water to cool. Peel the tomatoes.

Recipe Sources: tacoandtiramisu.com/arjamolho-recipe