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Gordon Ramsay’s Shepherd’s Pie
March 5th, 2009 by Foodie

Gordon Ramsay’s Shepherd Pie

Gordon Ramsay showed the world how to make a great Shepherd’s Pie on his hit show F Word

This dish is so delicious that you can mess it up and it will still leave you feeling as if you’re in heaven! As always, use fresh herbs and vegetables. When using the freshest ingredients, it’s hard to make a meal that doesn’t taste good.

I prepared this dish for my family tonight and totally bungled it, yet everyone still left happy! I was attempting to cook on a deadline, while allowing my eight year old son to help, and hold conversations with my fiance. I was also attempting to use an ingredients list from another food site which was lacking many of the main ingredients. Tonight has made it even more clear to me that the web needs this site, as so many others get the ingredients and recipe wrong! So on to the meat and potatoes (literally).

This is a recipe that I firmly believe should be left to the taste of the cook. Please use your own judgement on the amount of each ingredient unless specified.

Watch the video of Ramsay at the end of the post to see it done by the best.

Ingredients:

The Filling:

  • Olive Oil (2 Tbsp)
  • Ground Lamb or Beef (about 1.5 lbs)
  • 1 Large Carrot (grated)
  • 1 Large Onion (grated)
  • Fresh Rosemary
  • Fresh Thyme
  • Minced Garlic (I used 4 cloves)
  • Salt
  • Pepper
  • Worcestershire Sauce (several splashes)
  • Tomato Puree or Paste (no more than a small can)
  • Red Wine (several glugs)
  • Chicken Stock (not sure, but it looks like about 1/4 cup)

The Mash:

  • Golden Potatoes (about 1.5 lbs)
  • Heavy Cream ( 1/4 cup)
  • Butter (3 1/2 Tbsp)
  • Salt
  • Pepper
  • Egg Yolks (2)
  • Parmesan Cheese (1/4 cup, minimum)

Prep Work:

  • Dice the garlic
  • Separate your herbs from the stems
  • Separate your Egg Yolks
  • Peel and Slice your potatoes into even pieces
  • Open your wine if it’s not already
  • Open your can of Tomato Paste

Cooking the Potatoes:

This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes – start on your filling.  Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)

Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.

Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stock because I didn’t notice it the first time I watched the show. You can add it, or leave it out.

Final Instructions:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!

You can watch the video below to get a better idea of how it’s done.

YouTube Preview Image

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131 Responses  
  • Snowy Weekend « stalk my kitchen writes:
    July 6th, 201212:51 pmat

    [...] Adapted from none other than Gordon Ramsay [...]

  • Cottage Pie - Cooking for the Commonwealth writes:
    July 16th, 20124:06 pmat

    [...] This recipe was modified from Gordon Ramasy’s recipe. [...]

  • m.tan writes:
    August 1st, 20126:18 amat

    Using chicken will be = chicken pie? Will chicken taste ok? I don’t take lamb or beef. Has anyone tried chicken?

  • Dawn writes:
    August 2nd, 20122:46 pmat

    great easy comfort food!

  • Ms. Deejah writes:
    August 6th, 20125:22 amat

    Will it taste good without the redwine and the rosemary?

  • Alan writes:
    August 7th, 20127:52 amat

    Man people seem to be making a big deal about this beef/lamb thing so let’s break it down. Simply put shepards pie is peasant food which mean cooking hearty food with what you have. A Shepard most likely would have used sheep for this not lamb as that would give him more meat for his family that was difficult to sell. Plus some crazy people do not like lamb so beef would be the next best thing. I have made shepards pie with all sorts of things beef deer lamb pork cariboo. Ramsi was upset because a restaurant should. Mention the type of meat used. Never penalize for creative cooking that’s just silly

  • Cass writes:
    August 13th, 20127:00 amat

    On Cottage v Shepherds pie – depends on whether you’re English or Irish folks. The Irish use whatever they have: Lamb, beef… I’ve even heard of duck! And it’s all called Shepherds pie. At least according to my Granny who’s from Tyrone County.

  • Julia writes:
    August 17th, 20127:38 amat

    Thank you for posting this! I made it last night and it will stay in our rotation of family dinners!

  • Betty writes:
    August 25th, 201212:01 pmat
  • sheils writes:
    August 29th, 20123:48 pmat

    Julie; If you have leftover roast, just mix the cooked veg with the sliced meat and thinnish gravy, top with mashed potatoes or with a yorkshire pudding batter (biscuit or pancake batter in a pinch) and bake. When I first had sheperds’ pie, this is what I had, although I think it has another name like toad in the hole?

  • Happy St. Patricks Day writes:
    September 6th, 20125:08 pmat

    [...] and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie! Recipe and video found here Filed Under: recipe, St. Patricks [...]

  • sam writes:
    September 7th, 20128:44 amat

    This was my least favorite recipe! I found the wine and the tomatoe paste too away from the original and amazing taste of shepards pie, I have never cooked it with wine or tomatoe paste until this recipe and i have to say that i never will again.

  • David writes:
    September 12th, 20125:16 amat

    Its states, you can use Lamb or Beef, but it’s only Shepard’s Pie if you use Lamb. Otherwise with beef it’s called Cottage Pie.

  • D.S writes:
    September 14th, 20124:03 amat

    My father would make Shepherd’s pie(he called it) for us occasionally, he would use beef for it and it was always my one of favorites, so now I’m always craving a recipe! Can’t wait to try this one, question the chicken stock, but as I read someone say, this enhances the flavours, looking forward to it. Thanks GR. :)

  • Hidayah writes:
    September 17th, 20122:59 pmat

    It’s in the oven now. Made this for my best friend’s birthday. Easy to prepare and looks awesome. Thanks for sharing the recipe!

  • Shepherd’s Pie | Kaity Cooks On writes:
    September 22nd, 20126:53 pmat

    [...]  Shepherd’s Pie  (adapted from Gordon Ramsay’s Recipe [...]

  • Dorie writes:
    October 11th, 20125:48 pmat

    I found that 1.5 lbs of potatoes wasn’t nearly enough and used three pounds to get a good thick layer of mash on top. Otherwise – perfect!

  • Angela Smedley writes:
    October 15th, 20121:44 pmat

    I sauteed mushrooms with minced garlic and green onions and add them with some chicken broth/stock to the potatoes – had no red wine so skipped that part and added drained diced tomatoes just a few as well as lots of green onion – it came out

    AMAZING !!!!!!!!!!!!!!! took sometime – but totally worth it :)

    the minced part was very even and uniform :)

    Enjoy !!!

  • Angela Smedley writes:
    October 15th, 20121:46 pmat

    ohh sorry I added the diced tomatos (with garlic and oregano) to the meat after it had cooked – right before the worcheshire & tomato puree… I add the chicken stock last and let it sweat out !!!

  • Angela Smedley writes:
    October 15th, 20121:46 pmat

    I used ground turkey as well !!!

  • Jackie writes:
    October 30th, 20121:18 pmat

    Great recipe! I did do a couple things differently.. I didn’t use wine, I added a can of corn along with everything and then I put a layer of shredded chedar cheese on top of the meat before the potato layer. The kids especially loved it!

  • Thank Goodness It's Friday! - Not Keeping Mum writes:
    December 13th, 201211:14 pmat

    [...] in the cooler months and would eat everything with mash if I could. This week we tried out Gordon Ramsay’s Shephards Pie recipe…with sweet potato mash. I [...]

  • Alysia Abrams writes:
    January 11th, 20132:59 pmat

    Made this for my family tonight. I cook every day I have off from work and I was looking for something new. It was easy and my family loved this. I liked that there wasnt a bunch of measurements. It lets you determine by taste and smell what is right to you. Thank you so much for posting this I will be making this again.
    Sincerely,
    Alysia Abrams

  • Ken writes:
    February 2nd, 201312:46 pmat

    I’m thinking of using ground venison in this. Would that then be called, Hunters’ Pie? Thanks for the recipe. Looks great!

  • cb writes:
    April 19th, 20135:15 pmat

    Anissa, Venison pie is called Hunters pie

  • Matt Dodds writes:
    May 2nd, 20138:50 amat

    It’s awesome cooking it for the 3rd time tonight everybody lives the dish.

    Tks

    Matt

  • Ottoman writes:
    June 8th, 20134:55 pmat

    I want to make this tomorrow but I don’t have any fresh herbs left, only dried. Also, I don’t have parmesan cheese but some other cheeses. I hope it will still be good.

  • Lisa Duncan writes:
    July 1st, 20133:12 pmat

    I saw him provide this recipe to a family restaurant on Kitchen Nightmares and I have wanted to try it ever since. I know it’ll never be as good as Gordon’s but I am going to attempt it.

  • Vee writes:
    July 3rd, 20131:17 pmat

    I made it last weekend with my son and it came out wonderful..

  • Cottage Pie | Whisk and Thyme writes:
    July 29th, 20132:48 pmat

    [...] My poor husband. For the past few weeks he has been suffering through my attempts to make some of the more obscure vegetables we have received with our farm share taste good. Although I have enjoyed the beet risotto and kale pasta, he is much more of a meat and potatoes kind of guy. Despite my best attempts, I felt that I needed to reward him with a dish that was a bit more manly, but still used up the plethora of vegetables that are in our refrigerator. My solution — cottage pie. Traditionally a British dish, the French, and Americans have created their own versions as well. Many interchange the use of Shepard’s pie and cottage pie, but a Shepard’s pie is only made with lamb or mutton while a cottage pie is used with any meat. The addition of corn puts a distinctly American twist on the recipe. None-the-less, the principles are the same — meat, cooked in a sauce, with a layer of fluffy mashed potatoes on top. It’s delicious. This recipe was modified from Gordon Ramasy’s recipe. [...]

  • Doug Becker writes:
    August 14th, 20134:27 amat

    OMG!!! This is the BEST Shepherds Pie I have ever had! Made it last night and we cleaned the dish in one sitting. Absolutely love this recipe. If I can find the ground lamb, next time I will use that but it was totally amazing with the ground beef. I will typically follow a recipe exactly the first time I make it and then play around with it after that. Not with this one. It is perfect the way it is. Thanks Chef Ramsey!!


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