Gordon Ramsay’s Shephard’s Pie

When I was first married, I made my husband a really traditional, British Shepherd’s pie, and I remember his response to it like it was yesterday. He simply said: “Thanks. But please, don’t ever make that again!” I mean, here I am SO excited to share a part of my culture with him in making the food that I grew up eating- and was feeling so chuffed with myself at making my first ever Shepherd’s pie, and he threw it in my face. I don’t remember what I said or did that day, but I’m pretty sure it involved me wiping it off to reveal my laser beam eyes!!

Okay, joking aside– It really wasn’t a big deal, because growing up I hated shepherd’s pie as much as he did, and always complained whenever my mum made it! Plus, my hubby hasn’t said anything like that about my cooking before or since… so it must have been pretty bad. I don’t really remember, but all I know is I haven’t made it since–as requested, and as agreed upon.

Then this week I decided to give Shephard’s pie another chance. I have a list of British classics that I want to know how to make really well, and since Shepherd’s pie is such a popular and well-loved dish from home, I just felt as if I need to rock it. So I turned to Gordon Ramsay for help. I haven’t made one of his recipes since I started this Blog back in September, but his beef wellington was so utterly and totally fantastic- I thought his shepherd’s pie had to be too. And I was right! This dish gives English cooking the good rep it deserves! Everyone should make this Shepherd’s pie recipe before writing it off completely, as we almost did. So here’s how:

[for the filling] Olive Oil (2 Tbsp)
Ground Lamb or Beef (about 1.5 lbs)
1 Large Carrot (grated)
1 Large Onion (grated)
Fresh Rosemary
Fresh Thyme
Minced Garlic (I used 4 cloves)
Worcestershire Sauce (several splashes)
Tomato Puree or Paste (no more than a small can)
Red Wine (several glugs)
Chicken Stock (not sure, but it looks like about 1/4 cup)

[The Mash] Golden Potatoes (about 1.5 lbs)
Heavy Cream ( 1/4 cup)
Butter (3 1/2 Tbsp)

Egg Yolks (2)
Parmesan Cheese (1/4 cup, minimum)


Boil some water in a saucepan, throw some salt and your potatoes in, and set a timer for 15 minutes
Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)
 Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat.
Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more.
Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.

 Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes then add the mixture to a casserole dish. 

Spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top.
Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie.

Okay. Now that’s a shepherd’s pie! I don’t know what that thing was that I cooked for my hubby when I was first married, but it didn’t look or taste anywhere as amazing as this!! I’m glad I gave it another chance, because my little American family needs to be raised on some good English food!! Hope you all like it too.

<3 Sarah