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Gordon Ramsay’s Shepherd’s Pieby Foodie

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Gordon Ramsay’s Shepherd PieThis dish is so delicious that you can mess it up and it will still leave you feeling as if you’re inheaven! As always, use fresh herbs and vegetables. When using the freshest ingredients, it’s hardto 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! Iwas attempting to cook on a deadline, while allowing my eight year old son to help, and holdconversations with my fiance. I was also attempting to use an ingredients list from another foodsite which was lacking many of the main ingredients. Tonight has made it even more clear to methat the web needs this site, as so many others get the ingredients and recipe wrong! So on to themeat and potatoes (literally).

This is a recipe that I firmly believe should be left to the taste of the cook. Please use your ownjudgement 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 RosemaryFresh ThymeMinced Garlic (I used 4 cloves)SaltPepperWorcestershire 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)SaltPepperEgg Yolks (2)Parmesan Cheese (1/4 cup, minimum)

Prep Work:

Dice the garlicSeparate your herbs from the stemsSeparate your Egg YolksPeel and Slice your potatoes into even piecesOpen your wine if it’s not alreadyOpen 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 yourpotatoes in, and set a timer for 15 minutes – start on your filling. Upon the timer going off, takeyour potatoes out and strain the water off. Put potatoes back into the pan, or into a mediummixing bowl. Mash the potatoes with their ingredients from above and keep warm (your fillingshould 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 itfor a few minutes so it’s nice and brown, and broken into very small pieces. Add yourRosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir alittle 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 aminute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stockbecause 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 mashover the top. Spread the mash over the top of the mix with the bottom of the spoon and thensprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork severaltimes to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brownthe 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.

Categories !

51 Responses

foxie fabulous writes:March 8th, 2009 at 9:13 pm

My fiance made this for me two nights ago, and let me just say: It was DeLicious! I hadnever tried “shepherd’s pie” before and was actually not even really interested in it (even ashe was preparing it). But what a nice surprise! I can’t wait to have it again! mmmmmmmm!

Ramsayfan01 writes:May 7th, 2009 at 11:50 pm

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

Foodie writes:May 18th, 2009 at 10:20 am

Did I? I’ll check into that and fix it if I forgot.

Lani writes:May 24th, 2009 at 4:44 am

What are the measurements for the ingredients?

Foodie writes:June 2nd, 2009 at 10:00 pm

They’re right up there in the recipe. Did you read the recipe?

Vickie Sexton writes:July 19th, 2009 at 3:51 pm

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

Foodie writes:July 19th, 2009 at 4:27 pm

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

Michelle writes:August 16th, 2009 at 9:05 pm

Soooo are there crust/pie shell instructions???

Foodie writes:August 19th, 2009 at 9:59 pm

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

Greg B. writes:August 25th, 2009 at 3:48 pm

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

Thanks for the great recipe!

Foodie writes:August 27th, 2009 at 11:57 am

I agree about the taste and the cheese. I go crazy with the parmesan!

Lenore writes:September 12th, 2009 at 10:41 pm

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

William Jordan writes:September 16th, 2009 at 7:05 am

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

Foodie writes:September 16th, 2009 at 2:33 pm

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

sheenajc6 writes:September 27th, 2009 at 10:55 am

how much chicken stock does he add?

Dan writes:October 26th, 2009 at 5:06 pm

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

Foodie writes:October 27th, 2009 at 11:29 pm

I totally agree! One should take this attitude towards most recipes.

Brian writes:November 25th, 2009 at 11:37 am

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

Donna writes:December 1st, 2009 at 10:09 am

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

Thanks for this.

Foodie writes:December 1st, 2009 at 2:45 pm

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

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

Grant Ryan writes:December 2nd, 2009 at 11:00 am

I am a vegetarian and a huge ramsay fan, so I adapted this recipie…I use prtebellamushrooms in lieu of the lamb and veggie stock over chicken stock….and stuffed themixture into 4 green peppers….came out absolutley amazing, and still would satisfy anymeat 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 herbcheese. S and P to taste

highlanderafc writes:December 11th, 2009 at 7:42 am

have made it twice and is on the family fav list. cheers.

Cam writes:December 11th, 2009 at 10:01 pm

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

JH writes:January 7th, 2010 at 5:37 pm

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

alexander sanchez writes:January 11th, 2010 at 6:00 pm

I watched his show BBC the”F” word and was looking for this recipe for long time I willtry it and see what happen. Thank you.

Kelly and Brendan writes:January 17th, 2010 at 1:49 pm

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

Clare writes:January 23rd, 2010 at 11:48 pm

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!

Doug D writes:January 26th, 2010 at 5:53 pm

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

AO writes:January 31st, 2010 at 10:34 pm

I love Gordan Ramsey’s shows (Hell’s Kitchen, Kitchen Nightmare on BBC) and I’venever 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 washeavenly 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 Iused Gruyere instead but still the taste came out just spotless! Love that you can improviseand still get a great tasting dish! Adding egg yolk to the mash was the first time, and will bedoing this for future mash potatoes!

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

Tom C. writes:February 1st, 2010 at 7:24 am

Wonderful recipe! Some comments that may help others: Careful with your salt…theparmesan cheese is rather salty in and of itself…and not ‘skimping’ can render the mash abit salty. Also…the recipe calls for one large carrot…if you use two or more smaller carrotsto make up as one, again, use caution; too much carrot rises above the other flavors. I mixedin some ground veal to cut the richness of the lamb I don’t recommend it the lamb can

in some ground veal to cut the richness of the lamb…I don t recommend it…the lamb canstand on its own with the other flavors. I did use the chicken stock…but next time will dowithout…it renders the filling a bit watery. I also drained the fat from the cooked meat perRamsay’s comment that you don’t want a greasy pie. Finally, if you wish top make a fancypresentation, and you want to pipe the mash – watch that your mash consistency doesn’t gettoo liquid-like…you won’t be able to pipe it into peaks (I used too much cream, whichrendered a lovely mash, but I couldn’t pipe it). Enjoy!!! Loved reading everyone’scomments before I tried this…and it was a big help!!

Ducky writes:May 15th, 2010 at 11:54 am

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

Lauryn King writes:June 1st, 2010 at 11:26 pm

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

Mrs M Jansen writes:June 25th, 2010 at 3:53 am

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

Mmm, mmm good writes:August 5th, 2010 at 3:36 pm

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

Jamie writes:August 18th, 2010 at 10:58 am

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

Thanks,

Foodie writes:August 27th, 2010 at 7:29 pm

It only serves 3-5 people, so double it up!

c writes:September 6th, 2010 at 1:28 pm

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

Laura Vera Raab writes:September 10th, 2010 at 12:47 pm

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

wafa writes:September 17th, 2010 at 11:46 pm

i like ramsay recipes , iam cooking it now i hope my family like it.thanks

Jen Widdison Baca writes:October 19th, 2010 at 6:42 pm

As an English girl I grew up with Shepherds Pie on Mondays and Roast beef withYorkshire Puds on Sundays. I’ve made it all my life, but my husband born and raised in ElPaso 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…yareally cant mess it up…put what YOU like in it as long as you have meat with stuff in themiddle and mashdies on top you cant lose!

john dow writes:October 30th, 2010 at 9:05 am

make it with a cornbeard crust on the botton, it is great

Jennifer writes:November 4th, 2010 at 9:27 am

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

Val writes:November 15th, 2010 at 5:59 pm

WHAT ARE THE MESUREMENTS OF THE HERBS

kathy writes:November 23rd, 2010 at 9:45 am

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

Marky T writes:December 1st, 2010 at 10:20 pm

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

Dolores Tatton writes:December 18th, 2010 at 7:51 am

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

Jena writes:January 21st, 2011 at 3:55 pm

How much red wine do you use? It says a couple of “glugs?”

Juliet writes:January 22nd, 2011 at 7:15 pm

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 andfull!

Really delicious… perfect comfort food on a cold day.

nick chestnut writes:January 29th, 2011 at 5:28 pm

» Substance: WordPress » Style: Ahren Ahimsa

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

Kelsa writes:February 9th, 2011 at 4:37 pm

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 suggestingyou can make a shepherd’s pie with beef.

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