Best 3 Shepherds Pie Gordon Ramsay Recipes

Indulge in the delectable world of shepherd's pie, a classic British comfort food that tantalizes taste buds with its hearty flavors and comforting aromas. This iconic dish features a layer of succulent minced lamb or beef enveloped in a rich, savory gravy, topped with a golden-brown mashed potato crust. Discover the secrets to creating the perfect shepherd's pie with our collection of recipes, each offering unique twists on this timeless classic. From traditional versions to modern interpretations, our shepherd's pie recipes cater to diverse culinary preferences. Whether you prefer a traditional lamb filling or a vegetarian alternative, we have recipes that will satisfy every palate. Explore variations that incorporate vegetables like carrots, peas, and corn, adding vibrant colors and textures to the dish. Delve into recipes that introduce herbs and spices, infusing the shepherd's pie with aromatic layers of flavor. Our collection also includes recipes that cater to dietary restrictions, such as gluten-free and low-carb options, ensuring that everyone can enjoy this beloved dish. Embark on a culinary journey with our shepherd's pie recipes, and experience the joy of creating a hearty, flavorful meal that will warm hearts and nourish souls.

Here are our top 3 tried and tested recipes!

GORDON RAMSAY SHEPHERD'S PIE

Gordon Ramsay Shepherd's Pie image

This flavorful Gordon Ramsay Shepherd's Pie is a fantastic, classic recipe that he has shared through multiple videos including his popular 'F Word' series! Savory layers of ground lamb meat and a 'secret ingredient' mashed potato topping combine to make this internationally loved comfort food! Get ready to put this meat and potato pie together for a tasty, hearty family dinner!

Provided by Angela

Categories Dinner Recipes Main Course St. Patrick's Day

Time 55m

Number Of Ingredients 16

Ingredients

2 Tbsp olive oil ((extra virgin))
1 lbs ground lamb
2 tsp each, salt & pepper ((divided into 2 equal portions - 1 tsp each))
1 large white onion ((finely grated))
1 large carrot ((finely grated))
2 cloves garlic ((finely grated))
2 Tbsp Worcestershire sauce
2 Tbsp tomato puree ((or tomato paste, but then only 1 1/2 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 Tbsp butter ((unsalted))
2 large egg yolks
1 cup Parmesan cheese ((reserve some for topping, if desired))

Steps:

Bring a large cast iron skillet, skillet, or frying pan to high heat with the olive oil.
After the oil is hot, add in the ground lamb. Spread in an even layer and crisp one side, then turn and crisp the bottom side. Break apart the ground lamb after it is browned and crisped. Season the lamb with salt and pepper (use the first portion of salt & pepper, 1 teaspoon of each).
Add in the onion, garlic, and carrot and cook for about 2-4 minutes till vegetables are soft.
Pour in the Worcestershire sauce then the tomato puree and combine. Add in the red wine, thyme and rosemary and cook until most of the wine has evaporated off.
Pour in the chicken stock and cook for 3-4 minutes. Then turn heat off and set aside.
In a large stockpot cover peeled potatoes with water then boil the potatoes for about 20 minutes or until potatoes are soft. Drain.
Mash potatoes either with a fork or a ricer if you have one.
Season with the remaining salt & pepper.
Stir in the butter, egg yolks and stir very quickly then add the Parmesan cheese and combine well. (Optional - reserve a few tablespoons of the Parmesan cheese for topping the Shepherds pie)
Spoon the lamb meat into a casserole dish and then top with the potato. Using a spatula run the potatoes completely over the mince filling in any holes. It should look like a smooth mound.
Sprinkle the remaining Parmesan cheese on the top and then using a fork drag along the top of the potatoes (this will give the potatoes a nice crunchy texture where they get raised by the fork).
Place in your preheated oven at 350°F (180°C) for 18-20 minutes.
Remove from the oven and allow 5-10 minutes to cool before serving.

Nutrition Facts : Calories 773 kcal, Carbohydrate 43 g, Protein 35 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 192 mg, Sodium 359 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

GORDON RAMSAY'S SHEPHERD'S PIE WITH CHEESE CHAMP TOPPING

Gordon Ramsay's Shepherd's Pie With Cheese Champ Topping image

If I had to choose my all-time favourite family recipe, it would be this.

Provided by Gordon Ramsay

Categories Dinner Winter Potato Lamb Cheese Onion Wheat/Gluten-Free Peanut Free

Yield Serves 6

Number Of Ingredients 18

Ingredients

For the filling
Olive oil, for frying
1 kg minced lamb
2 garlic cloves, peeled and finely chopped
1 onion, peeled and diced
2 leeks, trimmed, halved lengthwise and finely sliced
1-2 Tbsp. Worcestershire sauce
1-2 Tbsp. tomato purée
100 ml red wine
250 ml chicken stock
2 rosemary springs, leaves only, chopped
Sea salt and freshly ground black pepper
For the topping
750g potatoes, e.g. Maris Piper, peeled and cut into chunks
50g butter
3 spring onions, trimmed and finely chopped
100g Cheddar cheese, grated
50-100ml milk (optional)

Steps:

Preheat the oven to 350° F/ 180° C/Gas 4. Place a large, wide frying pan or hob-proof casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add the garlic for the last 2 minutes. Transfer to a plate.
Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5-7 minutes, until completely softened. Add Worcestershire sauce to taste, then stir in the tomato purée.
Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and adjust the seasoning as necessary. Cook gently for 10-15 minutes, until the sauce has reduced slightly and the flavours are well-combined. Set aside to cool.
Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
Put the lamb mixture into a 28 x 22cm baking dish and top with the mashed potato. Sprinkle with the remaining cheese and little salt and pepper. Bake for 15 to 20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.

SHEPHERD'S PIE (GORDON RAMSAY)

Shepherd's Pie (Gordon Ramsay) image

I saw this on Kitchen Nightmares and had to find the recipe. I have added corn to this before just because it has been in our other recipes. All in all it is very good and is something that has been a hit in our family.

Provided by CamKayNic

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
2 lbs lean ground lamb
fresh ground black pepper
2 cups onions, peeled and finely chopped
2 sprigs fresh thyme, chopped
2 garlic cloves
1 ounce butter
2 tablespoons tomato puree
2 tablespoons flour
7 ounces red wine
2 1/2 ounces Worcestershire sauce
1 liter chicken stock
2 lbs boiled potatoes
2 ounces butter
5 ounces milk
2 egg yolks
fresh ground white pepper
salt

Steps:

In a large frying pan, heat the oil until hot, add half the mince (ground lamb), season with pepper and fry until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow the excess fat to drain. Repeat with the second batch of mince and place in the colander.
Add the onion to the pan with the thyme and garlic and a knob of butter,and cook until soft and translucent. Add the meat and tomato purée, then sprinkle over the flour. Cook stirring constantly for 2-3 minutes to cook the flour.
Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes. The mixture should be thick and glossy. Allow to cool, then check the seasoning.
Mash the potato until creamy and smooth or pass through a Mouli or potato-ricer. Put into a medium-sized mixing bowl. Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, adding the egg yolks and seasoning with salt and white pepper.
Put the mince into a large baking dish, then top with the creamed potato. Use a fork to rough up the top.
Place in a preheated oven at 400°F for 30 minutes or until bubbling and golden brown in color.

Nutrition Facts : Calories 866.7, Fat 56.1, SaturatedFat 25.1, Cholesterol 205.4, Sodium 576.2, Carbohydrate 48.6, Fiber 3.8, Sugar 7.9, Protein 34.8

Tips:

Use high-quality ingredients. This will make a big difference in the flavor of your shepherd's pie. Look for fresh, organic vegetables and high-quality ground lamb or beef.
Brown the meat well. This will help to develop the flavor and remove excess fat.
Use a good quality stock. This will add flavor and depth to the sauce.
Don't overcook the vegetables. You want them to be tender but still have some bite.
Make sure the mashed potatoes are smooth and creamy. This will help to create a cohesive dish.
Bake the shepherd's pie until the top is golden brown and bubbly. This will ensure that it is cooked through.
Let the shepherd's pie rest for a few minutes before serving. This will help the flavors to meld together.

Conclusion:

Shepherd's pie is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious shepherd's pie that will be enjoyed by everyone at the table.