Shepherd's Pie Gordon Ramsay Style - REVISITED

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
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  • 2 tbsp olive oil
  • 1.5 lbs ground lamb Ground beef substituted is fine
  • 2 cloves garlic
  • 1 large yellow onion
  • 1 large carrot
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tbsp Worcestershire sauce
  • 1 cup chicken stock
  • 1 cup red wine get a bottle that is cheap and dry enough to cook with, but good enough to drink the rest.
  • 6 oz tomato paste

Potato Mash

  • 6 medium potatoes
  • 1/2 cup whole milk
  • 8 tbsp melted butter
  • 2 whole egg yolks
  • 5 oz fresh grated parmesan
  • 1 tsp granulated garlic optional
  • 2 tsp salt not needed if using garlic salt
  • 1 tsp pepper


  • Peel and chop your potatoes into about 1 inch cubes; P
  • Throw them in a pot and fill water till it's about 2 inches higher than your potatoes and bring the water to a boil; about 20-30 minutes.
  • In a cast iron skillet on medium heat, begin browning your meat
  • While the meat is browning, mince the thyme and rosemary and garlic. Preheat your oven at 425 at this point as well.
  • Once your meat is browned (about 5 minutes or so) drain as much juice as possible. The key to a good Shepherd's pie is keeping the grease down to a minimum. Grate your onion and carrot into the mince. and stir and cook on medium for about 2 minutes.
  • Stir in your tomato paste, garlic, Worcestershire sauce; about 1 minute.
  • Add red wine, fresh thyme, rosemary, salt and pepper. Let this cook down for about 2 minutes.
  • Add the chicken stock and let this cook down for about 15 minutes. You should have reduced the volume by about 50 percent(ish)
  • While the mince is cooking down, your potatoes should be ready. Check with a fork, it should easily go through without any resistance. Drain and place in a bowl.
  • Mash the potatoes, then add egg, butter. Add milk in about 1/4 cup at a time until its at the right consistency.
  • Mix in about 4 oz of freshly grated Parmesan, granulated garlic, salt and pepper
  • You should have a super thick potato mash. This is important because it helps with spreading, and will make for a better pie. Note: If i know the whole batch is going in 1 meal i'll keep this in a cast iron skillet. It looks a lot more authentic to me in a skillet.
  • With a spatula, spread the potato mash evenly across the skillet covering all your mince. Then, with a fork, fluff the top of the potatoes, and top with the remaining Parmesan. This will give you golden brown bits on top!
  • Bake for about 15 minute, or until the mash is a beautiful golden brown. Enjoy!