All recipes written by Gordon Ramsay
Gordon Ramsay’s Cottage Pie With Guinness Recipe
To serve 6 you will need:
a large pie dish
2 tbsp olive oil
900g good quality (low fat) minced beef
sea salt and black pepper
3 medium onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
a few thyme sprigs, leaves only
2 nice fat plum tomatoes, chopped
2 tablespoons of tomato purée
330ml bottle of Guinness
5 tablespoons of Worcestershire sauce
300ml chicken stock (I used fresh home made chicken stock) but you can use a Knorr stock cube
1 kg floury potatoes, such as Maris Piper or King Edward, peeled and roughly cubed
50g butter a handful of grated cheddar, plus extra for the top of the pie
1 large egg yolk
plus a good handful of cooked peas and carrots if you fancy
How to do it:
Put 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.
Drain off any fat, although you shouldn’t really have worth worrying about if you used good quality mince.
Put the cooked mince into a bowl and set aside.
In the same pan you just used, put it over a medium-high heat and add a little olive oil. When it’s nice and hot, fry the onions, with the garlic for a few minutes until until soft and golden.
Now add the thyme and cook for another minute or so.
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 lovely and thick and glossy.
Continue to simmer for another 5-10 minutes if it doesn’t seem quite thick enough. Once done remove it from the heat.
Preheat the oven to 180C/350F or 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, cheese and egg yolk.
Taste and adjust the seasoning.
Put the cooked peas and carrots into the bottom of the dish if you are using them and then spoon the mince mixture on top.
Spoon the mashed potato on top and rough up the surface with a fork.
Grate over some extra cheese and bake in the oven for about 30 minutes until bubbling and golden brown.
Slow cooked Latin beef stew with baby red potatoes and Latin seasonings. Serve this topped with fresh aji picante[1] – it’s is a must and really brightens the flavors and rounds out the dish!
Last week I was on a cruise to the Bahamas from New York having fun in the sun. I was hoping to return to Spring weather but so far March is starting off really cold in New York. This Latin beef stew is the perfect way to warm up and it’s a favorite in my home. A bit different than traditional beef stew because the meat and potatoes simmer with light beer, scallions, garlic, tomatoes, cumin, achiote (also known as annato) and spices. If you can’t find achiote which is traditionally used in Latin cuisine and can be purchased at any Latin market or on Amazon[2], no worries, you can use Badia Sazon[3] or even sweet paprika instead. If you prefer to make this without beer, you can replace it with water, it will still taste great.
I usually make it on the stove, but with some minor adjustments I was able to make this in the slow cooker. If you don’t have a slow cooker you can see the stove top recipe here[4]. Pictured here I served this over brown rice with some avocado on the side. Enjoy!
Crock Pot Carne Guisada (Latin Beef Stew)
gordon-ramsay-recipe.com
Servings: 5 • Size: 1 scant cup • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 263 • Fat: 7 g • Carb: 17 g • Fiber: 2 g • Protein: 32 g • Sugar: 1 g
Sodium: 276 mg (without salt) • Cholest: 53 mg
Ingredients:
For Topping:
Directions:
Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil,
scallions and garlic and sauté about 2 – 3 minutes; add tomatoes,
cilantro and a pinch of salt. Cook another 2 minutes, then place in the
slow cooker. Wipe the skillet, add remaining oil and increase the heat
to medium high. Add the beef and brown on all side, about 4 minutes.
Season with salt to taste and sprinkle flour over the meat, cook 1
minute turning often, then add to the slow cooker.
Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt. Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page