Dinner/ European recipes/ Lamb/ Oven dishes

Gordon Ramsay’s Shepherds Pie

19 February 2024

It’s still winter and wet and rainy and grey. You need this!

Cheesy mash, crispy crust, soft and creamy on the inside. And underneath? A minced lamb & vegetable sauce. Simple ingredients, amazing flavours!

Gordon Ramsay’s Shepherds Pie

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Dinner British
By Saffron & Gordon Ramsay Serves: 4-6
Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour


  • 2 tbsp olive oil
  • 1 kg amb 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



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.

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