Gordon Ramsay adds Worcestershire sauce and tomato paste to his shepherd's pie—a technique most British grandmothers would call blasphemy.
Gordon Ramsay’s Shepherd’s Pie
Dive into a hearty delight with this Shepherd’s Pie, where succulent ground lamb or beef meets a medley of fresh vegetables, all topped with a velvety layer of creamy mashed potatoes. This classic comfort food is not just a meal; it's an experience that warms your soul. Get ready to savor every bite of this deliciously satisfying dish!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 large carrot, grated
- 2 cloves garlic, grated
- 1 large onion, grated
- 2.5 lbs potatoes (peeled and cut into equal chunks) (1.13 kg)
🥩Meat & Seafood(2)
- 1 cup beef stock (240 ml)
- 2 lbs ground lamb (or lean ground beef) (907 g)lean ground beef
🥛Dairy & Eggs(4)
- 4 tbsp butter (56 g)
- 1/4 cup cream (60 ml)
- 2 egg yolks
- 6 tbsp parmesan cheese, grated (90 ml)
🫙Pantry Staples(2)
- 2 tbsp olive oil (30 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(2)
- 1 sprig fresh rosemary, chopped
- 2 sprigs of fresh thyme leaves, chopped
🍯Sauces & Condiments(2)
- 1 cup red wine (240 ml)
- 2 tbsp worcestershire sauce (30 ml)
👨🍳 Instructions
- 1
On medium high heat, brown your ground beef or lamb until almost cooked through. Grate in your onion, carrots & garlic. Add tomato paste, worcestershire sauce & herbs. Cook down for a few minutes. Deglaze with red wine and reduce until almost all evaporated. Add beef stock and simmer for 5-7 minutes.
- 2
Peel, dice and boil your potatoes in salted water until fork tender. Pass through a potato ricer. Add cream, butter, parmesan and egg yolks. Mix until combined.
- 3
In a baking dish layer your meat and spread your mashed potatoes over top. Sprinkle some more parmesan cheese. Bake at 350 for 20 minutes or until golden brown and bubbly. Garnish with chives.
💡 Pro Tips
- ✓Brown the meat at medium-high heat (325-350°F pan surface) without overcrowding to achieve proper Maillard reaction - overcrowding drops temperature and causes steaming instead of browning.technique325-350°F pan surface
- ✓Reduce the red wine until it's almost completely evaporated (about 90% reduction) to concentrate flavors and eliminate harsh alcohol notes while leaving behind complex esters.timing90% reduction
- ✓Pass potatoes through a ricer while still hot (above 140°F) because warm starches accept fats more readily, creating silkier texture than mashing cold potatoes.techniqueAbove 140°F
- ✓Add egg yolks to the potato mixture to create a protein network that sets during baking, preventing the topping from sinking into the meat layer.ingredient
- ✓Bake at exactly 350°F for proper browning - higher temperatures brown too quickly before the interior heats through, lower temperatures won't develop the golden crust.equipment350°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Gordon Ramsay adds Worcestershire sauce and tomato paste to his shepherd's pie—a technique most British grandmothers would call blasphemy.
Gordon Ramsay’s Shepherd’s Pie
Dive into a hearty delight with this Shepherd’s Pie, where succulent ground lamb or beef meets a medley of fresh vegetables, all topped with a velvety layer of creamy mashed potatoes. This classic comfort food is not just a meal; it's an experience that warms your soul. Get ready to savor every bite of this deliciously satisfying dish!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 large carrot, grated
- 2 cloves garlic, grated
- 1 large onion, grated
- 2.5 lbs potatoes (peeled and cut into equal chunks) (1.13 kg)
🥩Meat & Seafood(2)
- 1 cup beef stock (240 ml)
- 2 lbs ground lamb (or lean ground beef) (907 g)lean ground beef
🥛Dairy & Eggs(4)
- 4 tbsp butter (56 g)
- 1/4 cup cream (60 ml)
- 2 egg yolks
- 6 tbsp parmesan cheese, grated (90 ml)
🫙Pantry Staples(2)
- 2 tbsp olive oil (30 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(2)
- 1 sprig fresh rosemary, chopped
- 2 sprigs of fresh thyme leaves, chopped
🍯Sauces & Condiments(2)
- 1 cup red wine (240 ml)
- 2 tbsp worcestershire sauce (30 ml)
👨🍳 Instructions
- 1
On medium high heat, brown your ground beef or lamb until almost cooked through. Grate in your onion, carrots & garlic. Add tomato paste, worcestershire sauce & herbs. Cook down for a few minutes. Deglaze with red wine and reduce until almost all evaporated. Add beef stock and simmer for 5-7 minutes.
- 2
Peel, dice and boil your potatoes in salted water until fork tender. Pass through a potato ricer. Add cream, butter, parmesan and egg yolks. Mix until combined.
- 3
In a baking dish layer your meat and spread your mashed potatoes over top. Sprinkle some more parmesan cheese. Bake at 350 for 20 minutes or until golden brown and bubbly. Garnish with chives.
💡 Pro Tips
- ✓Brown the meat at medium-high heat (325-350°F pan surface) without overcrowding to achieve proper Maillard reaction - overcrowding drops temperature and causes steaming instead of browning.technique325-350°F pan surface
- ✓Reduce the red wine until it's almost completely evaporated (about 90% reduction) to concentrate flavors and eliminate harsh alcohol notes while leaving behind complex esters.timing90% reduction
- ✓Pass potatoes through a ricer while still hot (above 140°F) because warm starches accept fats more readily, creating silkier texture than mashing cold potatoes.techniqueAbove 140°F
- ✓Add egg yolks to the potato mixture to create a protein network that sets during baking, preventing the topping from sinking into the meat layer.ingredient
- ✓Bake at exactly 350°F for proper browning - higher temperatures brown too quickly before the interior heats through, lower temperatures won't develop the golden crust.equipment350°F