Gordon Ramsay
From politics to pies: try David Blunkett's version of a shepherd's pie as he competes with Gordon in the F Word
Serves 6
1.Peel and chop the potatoes and swede, add a little salt, and gently boil until cooked but still firm. Leave to stand with lid on.
2.Slice the onions and fry gently in a tablespoon of oil in a large deep frying pan. When they start to soften and become transparent, add the garlic, one teaspoon of sugar and a tablespoon of water and stir well. The onions will then soon become soft and caramelised.
3.While this is cooking, peel and chop the carrots into small pieces and add to the frying pan.
4.Add the minced lamb to the pan together with the lamb stock, peas and the tomato puree and begin to simmer on a very low heat.
5.Slice the mushrooms and cook separately in a little butter in a small frying pan, adding black pepper.
6.When the meat and carrots are cooked (about 25 minutes) add the mushrooms and a good dash of Henderson's relish and remove from the heat.
7.Put the mixture into the casserole dish. Try to taste test at this point and add more seasoning if necessary. Don't add all the liquid as this will soak into the potatoes and make them too mushy.
8.Mash the cooked potatoes and swede with some butter but keeping the mash quite firm, and spread over the mixture.
9.Cook for a further 20 minutes in the oven.
©Gordon Ramsay 200[8]. All rights reserved
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