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  • Author: Emily Roselyn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x


Gordon Ramsay’s delicious Shepherd’s Pie is a terrific, classic recipe that he has shared in a number of videos, including his famed ‘F Word’ series!  This international favorite comfort food is made up of savory layers of ground lamb meat and a mashed potato topping with a “secret ingredient.” Prepare to make a great, hearty family dinner with this meat and potato pie.


  • 2 tablespoon olive oil (extra virgin)
  • 1 lbs ground lamb
  • 2 teaspoon each, salt & pepper (divided into 2 equal portions – 1 teaspoon each)
  • 1 large white onion (finely grated)
  • 1 large carrot (finely grated)
  • 2 cloves garlic (finely grated)
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon tomato puree (or tomato paste, but then only 1 ½ tablespoons)
  • 1 cup dry red wine (I use Cabernet Sauvignon or Pinot Noir)
  • 2 sprigs fresh thyme (chopped)
  • 1 sprig fresh rosemary (chopped)
  • 1 cup chicken stock
  • 2 lbs russet potatoes (washed, peeled and quartered)
  • 2 tablespoon butter (unsalted)
  • 2 large egg yolks
  • 1 cup Parmesan cheese (reserve some for topping, if desired)


The Mince

  • Heat the olive oil in a big cast iron skillet, skillet, or frying pan. 2 TBS OIL
  • Add the ground lamb once the oil has heated up. Crisp one side before turning and crisping the other. After the ground lamb has been cooked and crisped, break it up into smaller pieces. Add salt and pepper to the lamb (use the first portion of salt & pepper, 1 teaspoon of each).
  • 2 teaspoon salt and pepper, 1 pound ground lamb
  • Cook for 2-4 minutes, or until the onion, garlic, and carrot are softened.
  • 2 garlic cloves, 1 large white onion
  • Combine the Worcestershire sauce and tomato puree in a mixing bowl. Cook until most of the wine has evaporated, then add the red wine, thyme, and rosemary.
  • 1 cup dry red wine, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 2 tablespoons Worcestershire sauce, 2 tablespoons tomato puree, 2 sprigs fresh thyme, 2 sprigs fresh rosemary
  • Cook for 3-4 minutes after adding the chicken stock. Then remove from heat and set aside.
  • 1 quart chicken broth

The Potatoes

  • Cover peeled potatoes with water in a large stockpot and boil for about 20 minutes, or until they are tender. Drain.
  • russet potatoes, 2 lbs
  • Use a fork to mash the potatoes, or a ricer if you have one.
  • Add the remaining salt and pepper to taste.
  • 2 tsp. each of salt and pepper
  • Stir in the butter and egg yolks rapidly, then add the Parmesan cheese and mix thoroughly. (Reserve a few tablespoons of Parmesan cheese for topping the Shepherd’s pie if desired.)
  • 1 cup Parmesan cheese, 2 tablespoons butter, 2 large egg yolks

Assembling The Shepherd’s Pie

  • Place the lamb meat in a casserole dish, followed by the potato. Using a spatula, smooth the potatoes over the mince filling, filling in any holes. It should have the appearance of a smooth mound.
  • Sprinkle the remaining Parmesan cheese on top, and then draw a fork through the potatoes’ tops (this will give the potatoes a nice crunchy texture where they get raised by the fork).
  • 1 cup grated Parmesan
  • Preheat the oven to 350°F (180°C) and bake for 18-20 minutes.
  • Remove from the oven and set aside to cool for 5-10 minutes before serving.



  • Category: Dinner
  • Method: Baked, Boiling
  • Cuisine: American, English, Irish


  • Serving Size: 6
  • Calories: 773kcal
  • Sugar: 4g
  • Sodium: 359mg
  • Fat: 48g
  • Saturated Fat: 21g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 192mg

Keywords: Shepherd's pie, Pie,