This flavorful Gordon Ramsay Shepherd’s Pie is a fantastic, classic recipe that he has shared through multiple videos including his popular ‘F Word’ series! Savory layers of ground lamb meat and a ‘secret ingredient’ mashed potato topping combine to make this internationally loved comfort food! Get ready to put this meat and potato pie together for a tasty, hearty family dinner!
Gordon Ramsay Shepherd’s Pie Recipe
My husband grew up with a hamburger pie casserole that his mom made, which was actually one of the first posts here on the blog ( that is in dire need of updating, but is still well loved ). He also grew up enjoying roasted lamb on holidays. So when the two of us watched our favorite celebrity chef put together what was basically a hamburger pie with ground lamb, we knew it wouldn’t be long until we watched closely to emulate the best copycat Gordon Ramsay Shepherds Pie recipe!!
This take on a classic shepherd’s pie is as Chef Gordon Ramsay would make it! Like he says in his shows, the requirement to being a ‘shepherds pie’ vs cottage pie or hamburger pie casserole, is that the meat is indeed lamb meat. Thus, the shepherd would be required.
I know, even wikipedia defines the base as including a red meat:
Shepherd’s pie, cottage pie, or hachis Parmentier is a ground meat pie with a crust or topping of mashed potato of English origin. The recipe has many variations, but the defining ingredients are ground red meat cooked in a gravy or sauce with onions, and topped with a layer of mashed potato before it is baked. ~ Wikipedia
So please note that in my definition, any shepherd’s pie would include ground lamb meat. You can substitute meats to make an equally fabulous meat entree or casserole, but here on the blog they would be titled as a different recipe.
How To Make A Shepherd’s Pie
A great shepherd’s pie is easy to put together, but always includes the basic meat in gravy layer and a mashed potato topping. Start your mince in a frying pan at the same time as your potatoes are cooking and you’ll have this comfort food dinner on the table in no time!
Cook the Ground Lamb Meat or ‘Mince’
Bring a large cast iron skillet, skillet or frying pan to high heat with two tablespoons of olive oil. *If you like lamb meat, but want to take the ‘lamb’ flavor down a notch, try a drizzle of sesame seed oil.
The oil should be shimmering and just beginning to smoke when it is fully heated. Add the ground lamb meat to the skillet, and spread it in a thin layer over the bottom of the pan. *Your lamb meat ( or any ground meat ) will brown and crisp better if it has set out for about 30 minutes prior to cooking, so that it is closer to room temperature when starting the cooking process.
Let the meat cook until browned and crisped on the underside. Then split the pan into portions that you can easily flip ( 2 – 4 portions, typically ) and turn them so that the topside is now facing downward and getting browned too.
When the bottom side has browned and crisped, break apart the lamb meat and season with 1 teaspoon each of salt and pepper. Add the grated or finely chopped onion and grated carrot, stir into the ground lamb and cook for 2 – 4 minutes, or until the onion is softened.
Pour the Worcestershire sauce into the pan along with tomato puree ( or tomato paste, using a slightly smaller portion of paste ) and stir to combine. Add the red wine, thyme and rosemary. Stir to combine and cook until most of the wine has evaporated off.
Stir in the chicken broth or stock and cook for 3 – 4 minutes, then remove from heat. Set aside.
Make the Mashed Potatoes
Prepare your potatoes and place them into a large stockpot. Add enough water to cover the peeled and cut potatoes, then bring the stock pot with potatoes to a boil. Cook at a rolling boil for about 20 minutes, or until the potatoes are fork tender. *Russet or Yukon gold potatoes can be used, I prefer Russet potatoes for this recipe.
Preheat your oven to 350ºF ( 180ºC ) around the time that you are straining off your cooked potatoes.
Strain the cooked potatoes and transfer them to a large mixing bowl. Use a fork or ricer to make your mash ( do not use a hand mixer ).
Season the potatoes with the remaining portion of 1 teaspoon each of salt and pepper. Add the egg yolks and butter, then stir them in quickly and vigorously. Add the Parmesan cheese ( reserving some for the topping, if desired ) and stir to combine.
Assemble the Shepherds Pie
Spoon the lamb meat into your casserole dish, making an even layer that fully covers the bottom of your dish. Spoon the mashed potatoes over the lamb layer and use a spatula to even the potatoes layer out. The mash should fill in any holes in the mince, and be a smooth mounded appearance in your casserole dish.
Sprinkle the remaining Parmesan cheese on top ( if you opted to reserve some of the grated Parmesan cheese ) and use a fork to run through the mashed potatoes layer, creating texture. These raised bits will crisp nicely for both appearance and taste!
Transfer your assembled Gordon Ramsay shepherd’s pie into the preheated oven and cook at 350ºF ( 180ºC ) for 18 – 20 minutes, or until golden browned on top and bubbling around the edges. Remove from the oven and allow to cool on a wire cooling rack for about 5 – 10 minutes before serving.
Serve this traditional English shepherd’s pie recipe with a side salad or steamed veggies, with some fantastic Yorkshire puddings!
Gordon Ramsay Shepherd’s Pie
- 2 Tbsp olive oil (extra virgin)
- 1 lbs ground lamb
- 2 tsp each, salt & pepper (divided into 2 equal portions - 1 tsp each)
- 1 large white onion (finely grated)
- 1 large carrot (finely grated)
- 2 cloves garlic (finely grated)
- 2 Tbsp Worcestershire sauce
- 2 Tbsp tomato puree (or tomato paste, but then only 1 1/2 tablespoons)
- 1 cup dry red wine (I use Cabernet Sauvignon or Pinot Noir)
- 2 sprigs fresh thyme (chopped)
- 1 sprig fresh rosemary (chopped)
- 1 cup chicken stock
- 2 lbs russet potatoes (washed, peeled and quartered)
- 2 Tbsp butter (unsalted)
- 2 large egg yolks
- 1 cup Parmesan cheese (reserve some for topping, if desired)
- Bring a large cast iron skillet, skillet, or frying pan to high heat with the olive oil.
- After the oil is hot, add in the ground lamb. Spread in an even layer and crisp one side, then turn and crisp the bottom side. Break apart the ground lamb after it is browned and crisped. Season the lamb with salt and pepper (use the first portion of salt & pepper, 1 teaspoon of each).
- Add in the onion and carrot and cook for about 2-4 minutes till vegetables are soft.
- Pour in the Worcestershire sauce then the tomato puree and combine. Add in the red wine, thyme and rosemary and cook until most of the wine has evaporated off.
- Pour in the chicken stock and cook for 3-4 minutes. Then turn heat off and set aside.
- In a large stockpot cover peeled potatoes with water then boil the potatoes for about 20 minutes or until potatoes are soft. Drain.
- Mash potatoes either with a fork or a ricer if you have one.
- Season with the remaining salt & pepper.
- Stir in the butter, egg yolks and stir very quickly then add the Parmesan cheese and combine well. (Optional - reserve a few tablespoons of the Parmesan cheese for topping the Shepherds pie)
Assembling The Shepherd's Pie
- Spoon the lamb meat into a casserole dish and then top with the potato. Using a spatula run the potatoes completely over the mince filling in any holes. It should look like a smooth mound.
- Sprinkle the remaining Parmesan cheese on the top and then using a fork drag along the top of the potatoes (this will give the potatoes a nice crunchy texture where they get raised by the fork).
- Place in your preheated oven at 350 degrees F (180 degrees C) for 18-20 minutes.
- Remove from the oven and allow 5-10 minutes to cool before serving.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!