This Gordon Ramsay Shepherds Pie Recipe is a rich and savory recipe, which is made with ground lamb and red wine. It’s the ultimate comfort food recipe, ready in about 1 hour.
Jump to RecipeGordon Ramsay Shepherds Pie Recipe Ingredients
For the Lamb Layer:
- 2 tbsp olive oil
- 900g ground lamb
- 1 large onion, grated
- 1 large carrot, grated
- 2 garlic cloves, grated
- 2 tbsp Worcestershire sauce
- 1½ tbsp tomato paste
- 2 sprigs thyme
- 1 sprig rosemary, chopped
- 240ml red wine
- 240ml chicken stock
For the Mash Topping:
- 1.1kg potatoes, peeled and chunked
- 2 egg yolks
- 60ml cream
- 4 tbsp butter
- 40g Parmesan, grated
How To Make Gordon Ramsay Shepherds Pie Recipe
- Prep and Brown Lamb: Preheat your oven to 175°C (350°F). Heat the olive oil in a large pan, season the ground lamb, and brown it for 2–3 minutes.
- Cook the Vegetables: Add the grated onion, carrot, and garlic to the pan with the lamb. Stir until the vegetables have softened.
- Build the Flavor Base: Stir in the Worcestershire sauce, tomato paste, thyme, and rosemary. Cook for another 1–2 minutes until fragrant.
- Deglaze and Simmer: Pour in the red wine and let it bubble away until it has almost completely reduced. Add the chicken stock and let the mixture simmer until the sauce has thickened.
- Make the Mashed Topping: While the filling simmers, boil the potatoes in salted water until tender. Drain them completely and return them to the hot, empty pot to steam-dry for a minute. Pass the dry potatoes through a ricer into a bowl. Mix in the egg yolks, cream, butter, and half of the Parmesan cheese. Season well.
- Assemble the Pie: Spread the lamb filling evenly in the bottom of an ovenproof dish. Top with the mashed potato, spreading it out to the edges. Use a fork to create ridges across the entire surface of the mash.
- Bake Until Golden: Sprinkle the remaining Parmesan cheese over the top. Bake for 20 minutes, or until the top is golden brown and the filling is bubbling.
Recipe Tips
- What’s the secret to fluffy mash? Using a potato ricer instead of a masher is key. A ricer keeps the potato light and fluffy, whereas mashing can break down the starch and make the potatoes gluey.
- How do you get a crispy, golden top? Don’t skip the step of dragging a fork over the surface of the mash. These ridges create more surface area, which traps heat and allows the top to get extra crispy and golden in the oven.
- Why is my mash topping runny? This usually happens if the potatoes aren’t dried properly after boiling. After draining, return them to the hot pan for a minute to let any excess water evaporate before you add the butter and cream.
- Can I make Shepherd’s Pie ahead of time? Yes, this is a great make-ahead dish. Assemble the pie completely, let it cool, then cover and refrigerate. Chilling it first will also help you get cleaner slices when you serve. You may need to add 10-15 minutes to the baking time if cooking from cold.
What To Serve With Shepherd’s Pie
Shepherd’s pie is a hearty, all-in-one meal, but it pairs wonderfully with simple green vegetables:
- Steamed green beans or garden peas
- Glazed carrots
- Braised red cabbage
- A slice of crusty bread to mop up any extra gravy
How To Store Shepherd’s Pie
- Refrigerate: Cover leftovers with foil or transfer to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: You can freeze the entire pie before or after baking. Wrap the dish tightly in plastic wrap and then foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before baking or reheating.
Shepherd’s Pie Nutrition Facts
- Calories: 332 kcal
- Protein: 25g
- Fat: 18g
- Carbohydrates: 15g
- Sodium: 500mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between Shepherd’s Pie and Cottage Pie?
Traditionally, Shepherd’s Pie is made with lamb (as a shepherd herds sheep), while Cottage Pie is made with beef. The method and other ingredients are largely the same.
Can I use a different meat?
Yes, you can substitute the ground lamb with ground beef, which would technically make it a Cottage Pie. Ground turkey would also work for a lighter version.
How can I make the filling thicker if it’s too runny?
The easiest way is to simply let it simmer for longer on the stovetop, which will allow more of the liquid to evaporate and the sauce to reduce and thicken naturally.
Gordon Ramsay Shepherds Pie Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
servings20
minutes40
minutes332
kcalA rich, savory ground lamb filling is simmered in a red wine sauce and topped with a creamy, golden-brown Parmesan mashed potato crust.
Ingredients
Lamb Layer: 2 tbsp olive oil, 900g ground lamb, 1 large onion, 1 large carrot, 2 garlic cloves, 2 tbsp Worcestershire sauce, 1½ tbsp tomato paste, thyme & rosemary, 240ml red wine, 240ml chicken stock.
Mash: 1.1kg potatoes, 2 egg yolks, 60ml cream, 4 tbsp butter, 40g Parmesan.
Directions
- Brown seasoned lamb in oil. Add grated onion, carrot, and garlic and cook until soft.
- Stir in Worcestershire, tomato paste, and herbs. Deglaze with red wine, then reduce.
- Add stock and simmer until the filling has thickened.
- Boil, drain, and rice the potatoes. Mix with yolks, cream, butter, and half the Parmesan.
- Spread lamb filling in a dish, top with the mash, and create ridges with a fork.
- Sprinkle with remaining Parmesan and bake at 175°C (350°F) for 20 minutes until golden.
Notes
- For the fluffiest topping, use a potato ricer, not a masher, and ensure the potatoes are well-drained and dry.
- The fork ridges on top of the mash are essential for creating a crispy, golden-brown crust.
- If making ahead, assemble and chill the pie before baking for firmer, cleaner slices.
- Ensure the potatoes are fully dry after boiling before adding the butter and cream to prevent a runny mash.
