It is freeeeezing here in Canada. Which means that all that I can think about is comfort food, including this incredibly delicious Shepherd’s Pie recipe from Gordon Ramsay. Simple ingredients, but put them together and it’s a show stopper.
I know that there are many people who don’t like Gordon Ramsay and his interesting ways of teaching in the kitchen, but I am a big fan of his cooking. Especially how he really stresses using as much locally grown produce.
This traditional British-style Shepherd’s Pie recipe calls for lamb, but I’ve also had great success making this with beef, as is typical here in Canada.
To get the fluffiest potato topping, I like to use a ricer for the mashed potatoes.
Once it’s spread over the top and sprinkled with parmesan cheese, a quick fluff with a fork with create the perfect peaks and valleys.
Gordon Ramsay's Shepherd's Pie
Yield:
6 servings
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients
- 2 tbsp olive oil
- 2 lbs ground lamb
- 1 large onion, grated
- 1 large carrot, grated
- 2 cloves garlic, grated
- 2 tbsp worcestershire sauce
- 1½ tbsp tomato paste
- 2 sprigs of fresh thyme leaves
- 1 sprig fresh rosemary, chopped
- 1 cup red wine
- 1 cup chicken stock
- 2.5 lbs potatoes (peeled and cut into chunks)
- 2 egg yolks
- ¼ cup cream
- 4 tbsp butter
- 6 tbsp parmesan cheese, grated
Instructions
- Preheat the oven to 350°F
- Heat the oil in a large pan until hot.
- Season the ground lamb and fry in the oil over moderate to high heat for 2-3 minutes.
- Stir the onions and carrot into the mince 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. Add salt and pepper to taste. Meanwhile, cook the potatoes in boiling salted water until tender.
- Drain potatoes and return to the hot pan over low heat to dry out briefly.
- Pass them through a potato ricer then beat in the egg yolks, cream and butter, followed by about 2 tbsp grated Parmesan. Check for seasoning.
- Spoon the lamb mixture into the bottom of an ovenproof dish.
- Using a large spoon, layer the mashed potato generously on top of the lamb mixture, starting from the outside and working your way into the middle.
- Top with remaining parmesan and season.
- Fluff up the mashed potato with a fork to make rough peaks.
- Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
Notes
To make a cottage pie, swap the lamb for beef and use beef stock instead of chicken.
thank you for making an easily printable version, so i don’t have to keep running up and down the stairs to make things. we have a lot of stairs.
🙂
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Just plain perfect
I really wanted to make a real Shepherd’s Pie for the first time and this recipe was extremely tasty! What I wanted to mention is that the recipe directions forgot to mention adding the butter and milk to the potatoes! I completely forgot to add the milk but the potatoes were still divine!
Nobody should have to be told to add milk and butter to potatoes
Lol ?
Gordon I have never cooked with red wine, what should I buy? Help! Really want to make your recipe, looks delicious!
Adding the cream and butter to the potatoes are in step 9 of the recipe along with the egg yolks and parmesan cheese.
We had left over saurbraten and gravy and made a “German Shepard” pie. After we said it we realized what we said! lol
please change your website to add the butter in the directions, not just leaving it in the ingredients.
I followed your recipe to a tee, and noticed you omitted it
thx
Thanks for bringing this to my attention. I’ve updated the recipe!
Hello just wondering how many potatoes to boil up for mixture with two egg whites? Thank you for publishing in a very easy manner to follow!!
Pretty sure you are using the yolks. Not the whites
I made this last night, and my fiancee’ and I couldn’t stop eating it!!! I can’t wait to make it again =)
Hi, I’m late to this but which red wine is best for this recipe? I understand that some red wine wines won’t go with the lamb (and my knowledge of wines is subpar at best). I’d be grateful for any tips. Thank you for the recipe, I can’t wait to make this! 🙂
I have made this numerous times and it is absolutely fabulous! My husband AND teenage son request this dish the most! I double the recipe so they have leftovers for lunch. My son actually made this dish with me a few times because he loves it so much. He does not like any other dishes with lamb but LOVES this recipe. Thank you SO much for sharing! Tastes just like what they serve at Ramsay’s restaurants in Vegas!
Do you use the full 2 cups of liquid when you make it? (1c wine + 1c broth) I’ve seen the same recipe with half the liquid and I just want to make sure it’s not going to swim!
You just reduce it in the pan until it’s nice
This is good except the potatoes need a bit if salt, and also there is WAY too much potatoes. I think about a pound less would be good (1.5 pounds).
What type of potatoes are best? On the Epicurious site* Gordon describes them as “golden potatoes”. Are those Yukon Gold? Would those be too creamy, too soft vs. Russet potatoes?
*https://www.epicurious.com/recipes/member/views/gordon-ramsay-s-shepherd-pie-50161080
Loved it!
I used beef, so added dried parsley and dried thyme. I also didn’t use red wine.
Came out delicious!
Oh, such an awesome recipe. Loved eating it so much. Thanks for sharing such a fantastic shepards pierecipe with the ground lamb. Truly specktacular!
What would you suggest for cooking time if I wanted to make this a day ahead and serve the next day after refrigerating? Thanks so much! Hoping my in-laws will like it!
What size baking dish do you for this recipe???
Great as you Gordon! Easy, tasty crowd pleaser… I’ve to double it to feed my big in-law fam coz they love it 🙂
Many thanks ?
I’ve been making this recipe for a couple of years I think it’s fabulous we allll love it but I’m on my own now and have lots left and need to know can you freeze it and what’s the best way to reheat
This was way to much wine. It made the dish very bitter. Next time I won’t use as much or maybe none at all. I cooked with beef.
Made this today and it’s awesome
oh,, no,, no,, please Gordon,, why do so many good cooks not know the difference,,,
I grew up with my German Grandma – in the 1940’s. making a Cottage Pie, with mince meat to be fried and vegies added ftom her Cottage Garden .. thus the name,, —- —. But her Shepherds Pie was made with left over pieces of our Roast Lamb and her cooked pickled mutton (which she had pickled herself) being fed into her mincer, that was screwed to her kitchen table, us kids helped turn the handle of the mincer, ,, then to this ground meat she mixed in tomato sauce, and a dash of Worcestershire sauce,, – no vegies were added,, just plain mash potatoes on top, she then flicked up little hills with the back of her spoon, put the pie into her big wood stove oven to just heat it through and brown the potatoes,, this was truly delicious, that texture is completely different to fried mince meat ?!? plus the flavours of the Roast ,, she served boiled vegies beside it,, and sprinkled freshly chopped chives over potatoes,, followed with her delicious baked milk puddings, oh what wonderful memories I have,,
as she told us how this was traditional Pie to feed the shepherds all those years before , when folk were so poor,, I hope you dont mind me passing this on to you,, as I grit my teeth everytime I read a recipe for Shepherds Pie,,
Yes, Cottage Pie is beef and Shepherds Pie is lamb.
Yes, Cottage Pie is beef and Shepherds Pie is lamb.