Gordon Ramsay’s Shepherds Pie
Gordon Ramsay’s Shepherds Pie is what you need af the moment. It’s still winter and wet and rainy and grey, so give this a try!
Cheesy mash, crispy crust, soft and creamy on the inside. And underneath? A minced lamb & vegetable sauce. Simple ingredients, amazing flavours!
This pie is comfort food at its finest—rich, hearty, and packed with deep, savoury flavours. The cheesy mashed potato topping is golden and crispy on the outside, yet soft and creamy underneath, creating the perfect contrast to the flavourful minced lamb filling. Simmered with vegetables, garlic, and herbs, the sauce is rich, meaty, and absolutely delicious.
I recently also did a masterclass by Gordon Ramsay and I must say I really love his recipes, cooking style and techniques, he sure does know what he’s talking about. Of course he does, he owns Michelin star restaurants, so always good to learn from the best. And the best place to start is with the classics like with Gordon Ramsay’s Shepherds Pie.
What makes this version extra special? It’s all about the technique—caramelising the mince for deeper flavour, adding Worcestershire sauce for that signature umami hit, and of course, finishing with a generous layer of buttery, cheesy mash. Simple ingredients, restaurant-worthy results.
Why You’ll Love This Recipe
✔️ Classic Comfort Food – Perfect for chilly, rainy days.
✔️ Rich & Flavourful – A deep, savoury lamb filling with a golden mash topping.
✔️ Inspired by the Best – A take on Gordon Ramsay’s signature Shepherd’s Pie.
Want to add a fresh twist? Serve it with a crisp salad or some tangy pickled cucumbers to cut through the richness. However you plate it up, this dish is guaranteed to hit the spot. Now, let’s get cooking!
Gordon Ramsay’s Shepherds Pie
(3 votes, average: 3.33 out of 5)
Loading...Ingredients
- 2 tbsp olive oil
- 1 kg lamb mince
- 1 large onion, grated or finely chopped
- 3-4 cloves garlic, grated
- 1 large carrot, grated
- 1 celery stalk, finely diced
- 2 tbsp worcestershire sauce, more to taste
- 1½ tbsp tomato paste
- 2 sprigs of fresh thyme, stems discarded
- 2 sprig fresh rosemary, finely chopped
- 1 cup cup red wine
- 1 cup chicken stock
- 1 cup frozen peas
- The mash
- 1 kg potatoes (peeled and cut into chunks)
- ¼ cup cream
- 4 tbsp butter
- 2 egg yolks
- 75 g parmesan cheese, grated
- 75 g cheddar or other regular cheese (In NL we use belegen kaas), grated
Instructions
Preheat the oven to 180°C
Heat the oil in a large pan and sauté the lamb mince for 2-3 minutes until almost cooked through.
Add the onions, celery and carrot, sauté for 1 minute then add the garlic. Mix well.
Stir in the worceister sauce, tomato paste and the herbs and cook for 3-4 minutes on medium heat, while you keep stirring.
Pour in the wine, deglaze the pan and let the alcohol evaporate and reduce almost completely.
Add the chicken stock and bring to a simmer, let it bubble away until the sauce has thickened, ± 15 minutes. . After about 10 minutes, add the frozen peas.
Taste and season with pepper and salt to your liking.
In the meantime you can start on the mash. Boil the potatoes in well salted water until cooked through, ± 20 minutes.
Drain potatoes and return to the hot pan over low heat to dry out briefly.
Mash the potatoes using a potato ricer or a regular masher. Add the butter, cream abd egg yolks while you keep stirring vigorously so the yolks don't scramble. Add the cheeses (set a few tbsp aside to sprinkle over the top later) and mix well. Taste and season with salt and pepper.
Pour the lamb mixture into an ovenproof dish.
Spread the mash over the lamb mince, starting from the outside and working your way into the middle.
Top with remaining cheese and season again with salt and a good amount of black pepper.
Use a fork to score rough lines into the mash, the rough edges will become extra crispy.
Bake in the oven for approximately 25-30 minutes, until bubbling and golden brown.
