Pilgrim's Pie
This is Gordon Ramsay Shepherd's pie recipe - but with Chicken/Turkey. I didn't think of the Pilgrim's Pie name.
This is Gordon Ramsay Shepherd's pie recipe - but with Chicken/Turkey. I didn't think of the Pilgrim's Pie name.
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 tablespoons worcestershire sauce
- 2 tablespoon olive oil
- 1 dash black pepper
- 1 large carrot grated
- 300 ml chicken stock
- 1 large onion grated
- 1 dash sea salt
- 250 ml red wine
- 500 g turkey ground
- 2 cloves garlic grated
- 2 ml thyme dry
- 1 sprig rosemary chopped
- 1 kg potatoes peeled and cut into chunks
- 50 g butter
- 2 yolks
- 2 tablespoons parmesan
- Carbohydrate 67.4687209083176 g
- Cholesterol 192.2798930672 mg
- Fat 20.81433410188 g
- Fiber 7.97785636135936 g
- Protein 33.9135842498952 g
- Saturated Fat 9.1611153081904 g
- Serving Size 1 1 Serving (756g)
- Sodium 2978.06827254304 mg
- Sugar 59.4908645469582 g
- Trans Fat 1.8224370058816 g
- Calories 681 calories
Step-by-step
- Preheat the oven to 350 degrees Fahrenheit
- Heat the oil in a large pan until hot.
- Season the ground meat and fry in the oil over moderate to high heat for 2 - 3 minutes.
- Stir the onions and carrot into the ground meat and then grate the garlic in as well.
- Add the Worcestershire sauce, tomato paste and herbs and cook for 1 - 2 minutes, stirring constantly.
- Pour in the red wine and reduce until almost completely evaporated.
- Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
- Meanwhile, cook the potatoes in boiling salted water until tender.
- Drain, then return to the hot pan over low heat to dry out briefly.
- Pass them through a potato ricer then beat in the egg yolks and butter, followed by about 2 tablespoons of Parmesan. (Or make mashed potatoes how you like it)
- Check for seasoning.
- Spoon the ground meat into the bottom of a large ovenproof dish.
- Using a large spoon, layer the mashed potato generously on top of the meat, starting from the outside and working your way into the middle.
- Grate some extra Parmesan over and season.
- Fluff up the mash potato with a fork and make rough peaks.
- Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
Cooks frequently substitute ground poultry into lamb or beef pie formulas without adjusting for fat content. Lean meats like turkey lack the rendered rendering capacity of red meats, meaning the filling can dry out rapidly under high heat. Compensating requires building a robust braising liquid using chicken stock and wine, then reducing that liquid completely until it coats the back of a spoon.
Deglazing the pan with 250 milliliters of red wine provides essential acidity to balance poultry's mild flavor profile. Allow this liquid to reduce until almost entirely evaporated before adding the stock. This step concentrates the aromatics from the grated onions, carrots, and garlic, creating a dense flavor base that mimics richer meats without needing heavy ruminant fats.
Managing moisture extends to the potato topping. After boiling 1 kilogram of peeled potatoes, return them to the hot pan over low heat for one minute to drive off residual steam. Passing the tubers through a potato ricer prevents the gummy texture that occurs when starches are overworked by traditional hand mashers. Beating in egg yolks and 50 grams of butter yields an emulsion that holds peaks during the final 355 degrees Fahrenheit bake.
Adapting this dish for dairy-free or gluten-free diets requires minor adjustments to the binders rather than the meat base. Omitting the Parmesan and butter from the potatoes demands an alternative fat source like olive oil to maintain browning on the peaks. Scoring the surface with a fork creates maximum surface area for crisping during the 20 minutes in the oven.
