Classic Shepherd's Pie | Gordon Ramsay

Shepherd's pie, a great British classic. Absolutely delicious. Mince, vegetables, potatoes. Easy. Olive oil. Minced lamb. A little bit of colour on the mince, and it gets rid of that unwanted fat. Nothing worse than a greasy shepherd's pie. Season. Grate. Onion. Once the vegetables are grated in there, they disintegrate and almost puree, adding great flavour. And that's the secret behind a really good shepherd's pie. It's all in the mince. Worcester sauce. Tomato puree. Red wine. Rosemary. Right, now the red wine's evaporated. Chicken stock in. And cook it out for three or four minutes. No more than that. Potatoes. Mash. Season. Egg yolks. Now, the secret ingredient, parmesan cheese. Be quite generous with the parmesan, because that's what gets it really nice and golden brown. That now deserves to sit on top of my mince. Good old-fashioned tip, just to keep my mum happy. Fork the top. Eighteen to twenty minutes in the oven. Beautiful. There, crispy topping. You can see why that deserves to be a great British classic. Shepherd's pie, done. The most important thing about feta beef wellington, do not slice it thinly, okay? Turn it round. And slice it about an inch thick. Bread transformed before your eyes. Flatbreads with fennel and feta. Simple, delicious, and ready to eat in minutes.