Gordon Ramsay's Recipes

Gordon Ramsay’s Shepherd’s Pie

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 Comments

  1. foxie fabulous

    My fiance made this for me two nights ago, and let me just say: It was DeLicious! I had never tried “shepherd’s pie” before and was actually not even really interested in it (even as he was preparing it). But what a nice surprise! I can’t wait to have it again! mmmmmmmm!

  2. Ramsayfan01

    Thanks for the recipe, but I think you forgot to include chicken stock, whih is added to the mince.

  3. Vickie Sexton

    I made this tonight for my husband and followed the directions to a tee. After it came out of the oven I served it to him. He did not quit eating it until it was all gone. I guess with this you can say it was a big hit. The taste was heavenly. My 6 year old son loves to watch Hell’s Kitchen and the F Word he wants to be a chef when he grows up. Thanks again for the great recipe.

  4. Foodie

    Thanks for the great feedback. Cooking is contagious. I don’t even let my son watch Gordon’s shows (language) and he’s still inspired. Keep on cooking!

  5. Foodie

    There is no crust. The top (potatoes) forms somewhat of a pie top. If you make it right, it’ll all stick together well enough when you scoop it out to serve.

  6. Greg B.

    I’ve made Gordon Ramsay’s shepherd’s pie several time, and even taken it into work. It’s been a huge success every time! It’s a terrific recipe, although my kids aren’t so fond of it when I make it with the red wine. The mashed potatoes are sensational. Don’t scrimp on the parmesan cheese!

    Thanks for the great recipe!

  7. Lenore

    I can’t wait to make this recipe! I had just one question though. Can I leave out the red wine or is there something else I can use as a substitute?

  8. William Jordan

    The Recipe above does not include the chicken stock. how much and how long to cook after it is added.

  9. Foodie

    You can leave it out, it will just make it taste a little less sophisticated. Children generally like the pie better without the red wine.

  10. Dan

    This recipe is like jazz. There is no following the recipe,just taste it and add your own licks

  11. Brian

    This recipe is brilliant. The tomato and wine really bring out the best of the food. Thanks for a great and easy recipe!

  12. Donna

    I’ve been making my mom’s shepard’s pie for ages and it usually comes out ok. This recipe sounds beyond fabulous and I’m going to try this weekend. I assume I can substitute the red wine for chicken or beef stock.

    Thanks for this.

  13. Foodie

    Donna, You can substitute with any of the following: red grape juice, cranberry juice, apple cider, chicken broth, clam juice, flavored vinegar, or nonalcoholic wine. If you use nonalcoholic
    wine, add a tablespoon of vinegar to cut the sweetness. Some of the substitutions will alter the flavor slightly.

    I’ve also updated the recipe to reflect the chicken stock I accidentally left out.

  14. Grant Ryan

    I am a vegetarian and a huge ramsay fan, so I adapted this recipie…I use prtebella mushrooms in lieu of the lamb and veggie stock over chicken stock….and stuffed the mixture into 4 green peppers….came out absolutley amazing, and still would satisfy any meat lover.

    Another variation was I used mashed califlower instead of the potatoes….also a good treat

    1 head califlower boiled in a cup and a half veggie stock until tender. mash with borsin herb cheese. S and P to taste

  15. Cam

    I was wondering if Chef Ramsay strains the grease from the meat after browning. I think I’ve seen him do it before on one of his shows. I thought it may an important point to bring up if he actually does.

  16. JH

    Just made this for my wife and we loved it! I also love the fact that you don’t have all the measurements for the ingredients so you have to use your palette and taste the food as you cook! Like Gordon says…”Bollocks!!! You gotta taste your food…you idiot!!”

  17. Kelly and Brendan

    My 12 year old son and I made this today for my husband who is returning from a 4 day fishing trip. We were successful as it was totally easy to make. Thanks for the recipe and I know the hubby will love it. I agree with several other comments, load up on the cheese. It does make the dish!

  18. Clare

    I rarely cook but made this last night for friends. It was really easy to do and we all loved it. I also did Gordons individual Tiramisu. Again dead easy and a success!

  19. Doug D

    Watched the video and followed the recipe. I spooned off the drippings after browning the meat. As for broth, I added 2 cups and that was too much. Reduced for few extra minutes and then strained out about a cup of the broth. It’s topped with the mash and in the oven now. If it tastes half as good as it smell, we’ll be in heaven in about 11 minutes. Can’t wait!

  20. AO

    I love Gordan Ramsey’s shows (Hell’s Kitchen, Kitchen Nightmare on BBC) and I’ve never made a sheperd’s pie and was itching to try. My fiance helped out with the mashing & grading and to our delight, we are SO impressed with the taste and was speechless. It was heavenly and will be a repeated recipe for sure.

    I didn’t have heavy cream so I substituted with creme freche and was out of Parmesan so I used Gruyere instead but still the taste came out just spotless! Love that you can improvise and still get a great tasting dish! Adding egg yolk to the mash was the first time, and will be doing this for future mash potatoes!

    Thank you for posting this recipe & the video to get the tips from Chef Ramsey :)

  21. Tom C.

    Wonderful recipe! Some comments that may help others: Careful with your salt…the parmesan cheese is rather salty in and of itself…and not ‘skimping’ can render the mash a bit salty. Also…the recipe calls for one large carrot…if you use two or more smaller carrots to make up as one, again, use caution; too much carrot rises above the other flavors. I mixed in some ground veal to cut the richness of the lamb…I don’t recommend it…the lamb can stand on its own with the other flavors. I did use the chicken stock…but next time will do without…it renders the filling a bit watery. I also drained the fat from the cooked meat per Ramsay’s comment that you don’t want a greasy pie. Finally, if you wish top make a fancy presentation, and you want to pipe the mash – watch that your mash consistency doesn’t get too liquid-like…you won’t be able to pipe it into peaks (I used too much cream, which rendered a lovely mash, but I couldn’t pipe it). Enjoy!!! Loved reading everyone’s comments before I tried this…and it was a big help!!

  22. Ducky

    I’m making this today for the first time, and I’m curious – why add the egg yolks to the mash? Can I leave it out?

  23. Lauryn King

    My whole family enjoyed the pie, I didn’t put the pie in a baking dish I use small pie pans so everyone could have there onw to eat. I also made homemade gravy to go along with the pie but no one really needed it and I also didn’t use the stock in my pie as well…

  24. Mrs M Jansen

    I’m looking for the recipe of te teramisu.
    Please let me have it if possible, because I’m not sure where to look for it.
    Thanks

  25. Mmm, mmm good

    After years of making various and assorted versions of Shepherd’s Pie, I’ve finally got it perfect – the tomato paste and rosemary make all the difference ! Thanks !

  26. Jamie

    I need to know how many servings will I get from this recipe? I’m making it for a party and need to serve at least 10!

    Thanks,

  27. c

    My daughter is a pescatarian so I substitued the meat for salmon. I used white wine instead of red and added some fresh peas to the “meat” layer to round it out a bit. It turned out fabulous!!

  28. Laura Vera Raab

    My son-in-law passed from injuries in Iraq, a Marine. I didn’t get a chance to really get to know him. I do know he loved shepherds pie, and being from the south he loved red velvet cake. His birthday is Sept. 12th, so I wanted to make Gordon Ramsay’s receipe, I love him and I think he’s an awesome chef. I truly enjoy watching his shows, especially Kitchen Nightmares. So in honor of my daughter’s husband and Chef Ramsay I will be making this receipe Sept. 12th.

  29. Jen Widdison Baca

    As an English girl I grew up with Shepherds Pie on Mondays and Roast beef with Yorkshire Puds on Sundays. I’ve made it all my life, but my husband born and raised in El Paso wasnt a fan of “boring and bland” English food. Trying this recipe today. But to all…remember the great thing about Shepherds Pie is that it has that name for a reason…ya really cant mess it up…put what YOU like in it as long as you have meat with stuff in the middle and mashdies on top you cant lose!

  30. Jennifer

    Ducky, the eggs help the potato’s to stick together. You can’t even taste them, but you must use them for a firmer potato topping.

  31. kathy

    Done this dish time & time again, never fails !! Love having a glass of red (well finishing off the rest of the bottle! ) whilst cooking it – fandabidozi !!!

  32. Marky T

    I made this recipe and it turned out great. I didn’t add the chicken broth because I felt it may be to runny. I also went with 50% white potatoe and 50% and 50% sweet potatoe. A nice twist if you’re up for it.

  33. Dolores Tatton

    Love the receipe and program, don’t like the F word, its not necessary to get your point across. Children should learn to cook, but not learn to be crude.

  34. Juliet

    Thank you for the brilliant recipe!

    I’ve just cooked this as part of a pot luck / pot cook for 9 people. They were all happy and full!

    Really delicious… perfect comfort food on a cold day.

  35. nick chestnut

    does any body that is a good chef have a recipe for corn beef hash
    brown irish soda bread.
    irish soda bread muffins.
    i would apprecaite it.
    thanks nick chestnut

  36. Kelsa

    The recipe given above states “lamb or beef”. A shepherd’s pie uses what shepherds have – sheep. If you watch Ramsay, you’ll know that he’s given cooks a hard time for suggesting you can make a shepherd’s pie with beef.

So, what do you think ?