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Gordon Ramsay Shepherd's Pie
British

Gordon Ramsay Shepherd's Pie

A comforting lamb shepherd's pie with rich savory mince, Worcestershire and herbs under a fluffy Parmesan mashed potato topping, baked until golden. A Ramsay home-cooking classic.

70 min
Total time
6
Servings
25 min
Prep
45 min
Cook
intermediatedinnerhigh-protein
Source: Gordon Ramsay (gordonramsay.com)

Ingredients

6 servings
  • 1 kg ground lamb
  • 1 onion, finely chopped
  • 2 carrots, finely diced
  • 2 garlic cloves, crushed
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato puree
  • 1 tbsp fresh thyme, leaves
  • 1 tbsp fresh rosemary, chopped
  • 200 ml red wine
  • 500 ml chicken or lamb stock
  • 30 ml olive oil
  • 1 kg Maris Piper or russet potatoes, peeled and quartered
  • 50 g butter
  • 75 ml milk, warm
  • 2 egg yolks
  • 40 g Parmesan, grated
  • to taste sea salt
  • to taste black pepper, freshly ground

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the olive oil in a large pan over high heat. Add the ground lamb, season, and brown well, breaking it up, for 5 to 8 minutes until caramelized. Drain off excess fat.
  2. Step 2.Add the onion, carrots and garlic and cook for 5 minutes until softened. Stir in the thyme, rosemary and tomato puree and cook for 1 minute.
  3. Step 3.Pour in the red wine and let it bubble and reduce by half, scraping the base of the pan.
  4. Step 4.Add the Worcestershire sauce and stock, bring to a simmer, then cook gently for 25 to 30 minutes until thickened and rich. Season to taste.
  5. Step 5.Meanwhile, boil the potatoes in salted water for 15 to 20 minutes until tender, then drain well and steam-dry.
  6. Step 6.Mash the potatoes with the butter and warm milk until smooth, then beat in the egg yolks and half the Parmesan. Season well.
  7. Step 7.Preheat the oven to 200 C / 400 F (fan 180 C). Spoon the lamb mixture into an ovenproof dish in an even layer.
  8. Step 8.Top with the mash, spreading to the edges and roughing up the surface with a fork. Scatter over the remaining Parmesan.
  9. Step 9.Bake for 20 to 25 minutes until the top is golden and crisp and the filling is bubbling at the edges. Rest for 5 minutes before serving.

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