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!
2teaspooneach, salt & pepper(divided into 2 equal portions - 1 teaspoon each)
1 largewhite onion(finely grated)
2tablespoontomato puree(or tomato paste, but then only 1 ½ tablespoons)
1cupdry red wine(I use Cabernet Sauvignon or Pinot Noir)
2lbsrusset potatoes(washed, peeled and quartered)
1cupParmesan 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.