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Gordon Ramsay Shepherd’s Pie

Gordon Ramsay Shepherd's Pie
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A rich, deeply savory meat filling with tender ground lamb simmered in a red wine and tomato sauce, topped with a silky, golden mashed potato crust. The contrast between the creamy potatoes and the hearty, wine-spiked lamb is quintessential comfort food, with the classic Ramsay touch of a crispy, fork-marked finish.

Ingredients

Scale
  • 2 tbsp (1 fl oz / 28 ml) olive oil
  • 1 large onion (about 8 oz / 225 g), finely diced (about 1 1/2 cups)
  • 2 medium carrots (about 6 oz / 170 g total), peeled and finely diced (about 1 cup)
  • 2 celery ribs (about 4 oz / 113 g total), finely diced (about 3/4 cup)
  • 2 cloves garlic, minced (about 2 tsp)
  • 1 1/2 lbs (680 g) ground lamb (20% fat recommended)
  • 2 tbsp (30 g) tomato paste
  • 1/4 cup (60 ml) red wine (e.g., Merlot or Cabernet Sauvignon)
  • 1 cup (240 ml) beef stock, low-sodium
  • 1 tbsp (5 g) fresh rosemary leaves, finely chopped
  • 1 tbsp (3 g) fresh thyme leaves (or 1 tsp dried)
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1/2 tsp (2.5 g) kosher salt, plus more to taste
  • 1/4 tsp (0.5 g) black pepper, plus more to taste
  • For the potato topping:
  • 2 lbs (907 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup (120 ml) heavy cream (36-40% fat)
  • 4 tbsp (56 g) unsalted butter, softened
  • 1/2 tsp (2.5 g) kosher salt
  • 1/4 tsp (0.5 g) black pepper
  • 1 large egg yolk (from a 2 oz / 57 g egg)

Instructions

  1. Preheat your oven to 375°F (190°C). Place the peeled and chunked Yukon Gold potatoes into a large pot (4-quart or larger). Cover with cold water by 2 inches, add 1 tablespoon of kosher salt, and bring to a boil over high heat. Boil for 15-18 minutes, until the potatoes are fork-tender (a knife slides through without resistance). Drain thoroughly in a colander, then return the potatoes to the hot pot and let them steam dry for 2 minutes to remove excess moisture.
  2. While potatoes boil, heat olive oil in a large 12-inch oven-safe skillet or Dutch oven over medium-high heat until the oil shimmers. Add the diced onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, for 6-7 minutes, until softened and the onion is translucent but not browned. Add the minced garlic and cook for 1 minute more, until fragrant. Transfer the vegetables to a bowl and set aside.
  3. In the same skillet over high heat, add the ground lamb. Break it into small pieces with a wooden spoon and cook undisturbed for 2-3 minutes to get a deep brown sear. Then stir and continue cooking for 4-5 minutes total, until all liquid has evaporated and the lamb is well-browned. Do not drain; the fat carries flavor. If there is excess fat (more than 3 tablespoons), spoon it off, leaving 2 tablespoons in the pan.
  4. Reduce heat to medium. Add the tomato paste and stir into the lamb, cooking for 2 minutes until the paste darkens slightly and smells sweet. Pour in the red wine and let it bubble vigorously for 1 minute, scraping up any browned bits from the bottom of the pan. Add the reserved vegetables, beef stock, rosemary, thyme, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
  5. Bring the filling to a simmer, then reduce heat to low and cook, uncovered, for 10-12 minutes, stirring occasionally, until the liquid reduces by about half and the mixture is thick and saucy. Taste and adjust salt and pepper. Remove from heat. If using a skillet not rated for oven use, transfer the filling to a 2-quart baking dish now.
  6. For the mashed potatoes: place the drained, steamed-dry potatoes in a large bowl (or use the same pot). Add the softened butter and heavy cream. Mash with a potato masher until smooth and creamy, but do not over-mash or they become gluey. Stir in the salt, pepper, and the egg yolk until well combined. The yolk enriches the mash and helps it brown under the broiler.
  7. Spoon the mashed potatoes over the lamb filling in the skillet or baking dish. Spread into an even layer covering the meat completely. Use a fork to create decorative ridges across the surface — these peaks will crisp and brown. Place the dish on a rimmed baking sheet to catch any overflow.
  8. Bake in the preheated oven for 25-30 minutes, until the filling is bubbling at the edges and the potatoes are lightly golden. For a deeper, more dramatic color, switch the oven to broil (high) for the final 3-5 minutes. Watch carefully to prevent burning. Let the shepherd’s pie rest on a wire rack for 10 minutes before serving. This sets the filling so it holds its shape when sliced.
  9. Serve hot, spooning portions onto plates with a spatula to preserve the potato topping. The filling should be thick but juicy, and the potatoes should be silky with crisp golden patches.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble the unbaked pie (without the egg yolk in the potatoes for best results), cover tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Reheating: Individual portions can be microwaved on high for 2-3 minutes, but the potato topping will soften. For best results, reheat in a 350°F (177°C) oven for 15-20 minutes, covered with foil for the first 10 minutes, then uncovered to re-crisp the top.

Nutrition

Keywords: shepherd's pie, Gordon Ramsay shepherd's pie, British lamb pie, lamb mince casserole, classic shepherd's pie, mashed potato topped meat pie, comfort food, St. Patrick's Day dinner, ground lamb recipe, pub style pie

Find it online: https://britishrecipes.uk/gordon-ramsay-shepherds-pie/