Description
Gordon Ramsay’s Shepherd’s Pie is a comforting and classic British dish featuring rich, savory ground lamb cooked with aromatic vegetables, herbs, and red wine, topped with creamy mashed potatoes and Parmesan cheese, then baked to golden perfection. This hearty recipe serves six and combines bold flavors with a luscious texture, perfect for a family dinner or a cozy night in.
Ingredients
Meat and Vegetables
- 2 tbsp olive oil
- 2 lbs ground lamb
- 1 large onion, grated
- 1 large carrot, grated
- 2 cloves garlic, grated
Sauces and Seasonings
- 2 tbsp Worcestershire sauce
- 1½ tbsp tomato paste
- 2 sprigs fresh thyme leaves
- 1 sprig fresh rosemary, chopped
- 1 cup red wine
- 1 cup chicken stock
- Salt and pepper, to taste
Potato Topping
- 2.5 lbs potatoes, peeled and cut into chunks
- 2 egg yolks
- ¼ cup cream
- 4 tbsp butter
- 6 tbsp Parmesan cheese, grated (divided)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the assembled pie.
- Heat Olive Oil: Warm the olive oil in a large pan over moderate to high heat until hot and shimmering.
- Cook the Lamb: Season the ground lamb and fry it in the hot oil for 2-3 minutes until browned on the outside.
- Add Vegetables: Stir in the grated onion, grated carrot, and grated garlic, mixing thoroughly with the lamb.
- Incorporate Sauces and Herbs: Add Worcestershire sauce, tomato paste, fresh thyme leaves, and chopped rosemary to the pan. Cook for 1-2 minutes while stirring constantly, allowing flavors to develop.
- Simmer with Wine: Pour in the red wine and let it reduce almost completely to concentrate the flavor.
- Add Stock and Thicken: Pour in the chicken stock, bring the mixture to a boil, then reduce heat and simmer until the sauce thickens. Season with salt and pepper according to taste.
- Cook Potatoes: While lamb mixture simmers, boil the peeled and cut potatoes in salted water until tender, about 15-20 minutes.
- Drain and Dry Potatoes: Drain the potatoes well and return them to the hot pan over low heat for a couple of minutes to dry out excess moisture.
- Make Mashed Potatoes: Pass the potatoes through a potato ricer or mash until smooth. Beat in the egg yolks, cream, butter, and about 2 tablespoons of grated Parmesan cheese. Adjust seasoning if needed.
- Assemble the Pie: Spoon the cooked lamb mixture into the bottom of an ovenproof dish evenly.
- Layer Mashed Potatoes: Generously spoon the mashed potato on top of the lamb mixture, starting at the edges and working towards the center, creating an even layer.
- Top with Cheese: Sprinkle the remaining Parmesan cheese evenly over the mashed potato layer and season lightly.
- Create Potato Peaks: Use a fork to fluff up the surface of the mashed potatoes, making rough peaks which will brown beautifully.
- Bake: Place the dish in the preheated oven and bake for approximately 20 minutes, or until the topping is bubbling and golden brown.
Notes
- For best results, use a potato ricer to ensure smooth and fluffy mashed potatoes.
- Adjust seasoning at each stage, especially after adding liquids and after mashing potatoes.
- Red wine can be substituted with additional chicken stock if preferred.
- Make sure to thoroughly dry the potatoes before mashing to avoid watery topping.
- Let the shepherd’s pie rest for 5 minutes after baking before serving to settle the layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
