jordan sc-1 Gordon Ramsay's Cottage Pie with Guinn

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To Make the Cottage Pie with Guinness [link widoczny dla zalogowanych]
2 tbsp olive oil900g lean minced beefSea salt and black pepper3 medium onions, peeled and finely chopped2 garlic cloves, peeled and finely choppedA few thyme sprigs, leaves only2 plum tomatoes, chopped2 tbsp tomato puree330ml bottle of Guinness5 tbsp Worcestershire sauce300ml chicken stock (see method below)1kg floury potatoes, such as Maris Piper or King Edward, peeled and roughly cubed50g butter2 tbsp finely grated parmesan or cheddar cheese, plus extra for grating1 large egg yolk
2 tbsp olive oil1 large carrot, peeled and chopped1 onion, peeled and chopped2 celery sticks, trimmed and chopped1 leek, trimmed and sliced1 bay leaf1 thyme sprig3 garlic cloves [link widoczny dla zalogowanych], peeled2 tbsp tomato puree1kg raw chicken bonesAbout 2 litres waterSea salt and black pepper
Method
Heat the olive oil in a stockpot. Add the vegetables, herbs and garlic and sauté over a medium heat until the vegetables are golden. Stir in the tomato puree and cook for another minute.Add the chicken bones and then pour in enough cold water to cover, about 2 litres. Season lightly with salt and pepper. Bring to the boil and skim off any scum that rises to the surface. Reduce the heat and leave to simmer gently for 1 hour.Let the stock stand for a few minutes to cool slightly, before passing through a fine sieve into a bowl. Leave to cool. Either refrigerate and use within 5 days, or freeze the stock in convenient portions for up to 3 months.
To Make the Chicken Stock
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Ingredients – Serves 6-7
Ingredients for the Chicken Stock – makes about 1.5 litres
Place a large frying pan over a high heat and add a thin layer of olive oil. Season the mince with salt and pepper and fry, stirring, in two or three batches, until nicely browned. Once cooked, tip the mince into a sieve or colander to drain off the fat.Place another large pan over a medium-high heat and add a little olive oil. When hot, fry the onions, with the garlic and thyme, for 8-10 minutes until soft and golden. Add the browned mince, tomatoes and tomato puree. Stir constantly for 4-5 minutes.Add the Guinness and Worcestershire sauce and boil until the liquid has reduced by half. Pour in the stock and return to the boil.Turn the heat down and simmer for 20-25 minutes, by which time the mixture should be thick and glossy. Continue to simmer for another 5-10 minutes if it doesn’t seem quite thick enough. Remove from the heat.Preheat the oven to 180°C/Gas 4. Meanwhile, add the potatoes to a pan of salted water, bring to the boil and cook until tender. Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat. Pass the potatoes through a potato ricer back into the pan or mash smoothly. Mix through the butter [link widoczny dla zalogowanych], cheese and egg yolk. Taste and adjust the seasoning.Spoon the mince mixture into the bottom of a 2 litre pie dish. Spoon the mashed po
This cottage pie recipe, which appears here with permission, comes from celebrity chef Gordon Ramsay’s Great British Pub Food by Gordon Ramsay and Mark Sargeant (Harper Collins £20). The classic English dish is given extra flavour with the addition of a bottle of Guinness. Gordon Ramsay’s recipe uses homemade chicken stock – however you might want to cheat and use a cube if you’re in a hurry.
Cottage Pie with Guinness – Recipe

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