Amazing Gordon Ramsay Shepherd's Pie Recipe [So Yummy!] (2024)

★★★★★5 from 1 reviews

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.

Any fan of Gordon Ramsay’s Kitchen Nightmares may recall him scoffing at the Grasshopper’s “shepherd’s pie,” which was actually a cottage pie. Shepherd’s pie is made using ground lamb, whereas cottage pie is made with beef (via Home Is A Kitchen). Overall, Ramsay did not enjoy the pie, which was topped with chilly gravy. “Gross” and “watery,” he described it as.

WHAT WE CHANGED IN GORDON RAMSAY’S SHEPHERD’S PIE RECIPE:

• In creating this variation, Kamikawa made two significant alterations to Gordon Ramsay’s original shepherd’s pie recipe.
• To begin, he replaces the lamb with venison, which he describes as “a fantastic meal.”
• He notes, “It’s lean, has a touch of a grassy flavor, and is similar to beef but lighter,” adding, “The flavor can gently fluctuate, like any meat, depending on the deer’s nutrition.”
• The rutabaga in Ramsey’s crust brings out the natural sweetness of the venison while also adding “a hint of earthy bitterness” that Kamikawa thinks goes well with any game meat.

Video Recipe: How to make Shepherd’s Pie

Suggested Posts:

• Amazing Costco Stuffed Peppers Recipe – (Kirkland Signature)
• Simple Costco Frozen Pizza Recipe [Copy Cat Superb!]
• Amazing Costco Lasagna Instructions [So Yummy!]

HOW TO MAKE A SHEPHERD’S PIE?

A good shepherd’s pie is simple to make, but it must have the fundamental meat in gravy layer and mashed potato topping. Start your mince in a frying pan as the potatoes are cooking, and you’ll have this comfort food dish ready in no time!

GATHER THE INGREDIENTS FOR THE SHEPHERD’S TOPPING

The topping is the first step in making this shepherd’s pie. To make it, you’ll need equal amounts (by weight) of peeled and diced potatoes and rutabaga, which will cook faster and more evenly than whole potatoes or rutabaga. You’ll also need salt for both the cooking water and the finished mash, as well as a pinch of black pepper. The topping gets its richness and heaviness from egg yolks and butter. The nuttiness of the Parmesan cheese complements the golden browning of the top under the broiler.

MAKE THE SHEPHERD’S PIE TOPPING

• It’s time to start cooking once you’ve gathered all of your ingredients. In a large pot, combine the diced potato and rutabaga with just enough water to cover. Season with a tablespoon of kosher salt, which will season the vegetables both inside and out as they boil for ten to twelve minutes, or until a fork slides easily through them.
• Melt 4 ounces of butter in the meantime.
• Drain the vegetables and mash them with the butter, egg yolks, and 4 of the 6 ounces of grated Parmesan cheese (about 23% by volume). Set aside after seasoning with 1 teaspoon salt and 14 teaspoon black pepper.

COOK THE GROUND LAMB MEAT OR ‘MINCE’

• With two teaspoons of olive oil, heat a big cast iron skillet, skillet, or frying pan to high heat. *If you prefer lamb meat but wish to tone down the ‘lamb’ flavor, sprinkle it with sesame seed oil.
• When the oil is fully heated, it should be shimmering and just starting to smoke. In a skillet, put the ground lamb meat in a thin layer over the bottom of the pan. *Set out your lamb meat (or any ground meat) for about 30 minutes prior to cooking so that it is closer to room temperature when you start the cooking process.
• Allow the beef to cook until the underside is browned and crisped. Then divide the pan into sections that can be readily flipped (2 – 4 portions, on average) and turn them so that the topside is now facing downward and browning as well.
• Break apart the lamb meat and season with 1 teaspoon each of salt and pepper once the bottom side has browned and crisped. Combine the grated or finely chopped onion, minced garlic, and grated carrot in a mixing bowl. Cook for 2 to 4 minutes, or until the onion is cooked, stirring frequently.
• Stir together the Worcestershire sauce and tomato puree (or tomato paste, using a little smaller volume of paste) in the pan. Combine the red wine, thyme, and rosemary in a mixing bowl. Cook, stirring constantly, until the wine has mostly evaporated.
• Cook for 3 to 4 minutes after adding the chicken broth or stock, then remove from heat. Remove from the equation.

MAKE THE MASHED POTATOES

• Place your potatoes in a big stockpot after they’ve been prepared. Bring the peeled and sliced potatoes to a boil in a stockpot with enough water to cover them. Cook for 20 minutes at a rolling boil, or until the potatoes are fork-tender. *You can use either russet or Yukon gold potatoes for this recipe, but I prefer russet potatoes.
• Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) at the time you’re straining your cooked potatoes.
• Transfer the boiled potatoes to a large mixing bowl after straining them. Make your mash with a fork or a ricer (do not use a hand mixer).
• Season the potatoes with the remaining 1 teaspoon salt and 1 teaspoon pepper. Add the egg yolks and butter, then quickly and violently whisk them in. Stir in the Parmesan cheese (reserving a little for the topping, if preferred).

ASSEMBLE THE SHEPHERDS PIE

• Fill your casserole dish halfway with lamb meat, forming an even layer that completely covers the bottom. Place the mashed potatoes on top of the lamb layer and spread them evenly with a spatula. The mash should be smooth and mounded in the casserole dish, filling in any holes in the mince.
• If you didn’t use all of the grated Parmesan cheese, sprinkle the leftover Parmesan cheese on top and run a fork through the mashed potatoes layer to create texture. For both appearance and taste, these elevated bits will crisp nicely!
• Cook for 18-20 minutes, or until golden brown on top and bubbling around the edges, in a preheated 350oF (180oC) oven with your completed Gordon Ramsay shepherd’s pie. Remove from the oven and set aside to cool for 5-10 minutes on a wire cooling rack before serving.

Print

Frequently Asked Questions

More Recipes to try!

Skillet Shepherd’s Pie

We adore our cast iron skillet, and I use it in a variety of ways. I like how it’s nonstick and can be cooked on the stovetop before going into the oven.

This recipe demonstrates how to create a shepherd’s pie in a cast iron skillet. I prepared this with leftover mashed potatoes and found that using a skillet worked wonderfully. It’s fantastic to be able to make dinner in one pot. It not only simplifies things, but it also speeds up the cleanup process.

Click here:

Mini Shepherd’s Pie Bites

Our famous Cheddar Topped Shepherd’s Pie recipe has been turned into bite-sized treats that are guaranteed to please your game-day guests!

We begin by lining a mini-cupcake pan with won ton wrappers, then filling them with a savory ground beef, carrot, and celery mixture. Each cup is topped with a dollop of cheddar mashed potatoes and a sprinkling of shredded cheddar cheese for more cheesiness.

See here:

• Pub-Style Irish Shepherd’s Pie (Classic Recipe!)
• TRADITIONAL SHEPHERDS PIE RECIPE
• Sweet Potato Shepherd’s Pie