Gordon Ramsay's Shepherd's Pie

Total Time
Prep 30 mins
Cook 20 mins

I found this on a blog on the internet site I can do that. This is a recipe that author "Oggi" adapted from Gordon Ramsay's show "Kitchen Nightmares" where he tried to save the restaurant. This recipe ended up being the signature dish of the restaurant.

Ingredients Nutrition


  1. Prepare the mashed potatoes:.
  2. Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
  3. Prepare the filling:.
  4. Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
  5. In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
  6. Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
  7. Transfer beef to a deep dish.
  8. Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
  9. Bake in a 400° F oven for 20 minutes or broil until top is brown.
Most Helpful

4 5

Well, I HAD to try this. I love Gordon Ramsay, and my DH loves Shepherds Pie. He saw this episode also, and really wanted me to give it a go. So I used ground beef, don't think I could get lamb into my teenagers with a shoe horn! I did end up making quite a few adjustments to the seasoning/sauce in the filling, it was just kind of bland when made as directed. I think I ended up nearly doubling the tomato paste, worcestershire, wine, and broth, as well as the herbs. I also added more carrot, and onion than called for. It turned out very well, and the only thing I think I did a bit too much of was the herbs, I think I'll cut that back a bit next time. I ended up cooking the filling longer than stated ( I also found, and watched the video of him making it, and the cook time was much shorter, but he made a much smaller amount) The recipe, as posted seems to be very much like what he used in the video, with regard to the amounts, with the exception of the meat, It looked to me in the video much more like one pound than two. The only other difference is that he used 2 egg yolks in the potatoes, which I also added. It was very good, and I will make it this was again! Thanks for posting this recipe!

4 5

I followed this recipe as written and I ran into a few problems. First, the mashed potatoes were like a giant, hard blob. I had to add another 2 Tbsp of butter and another half cup of milk (on top of the cream) to get them to resemble the texture of mashed potatoes. I also added the 2 egg yolks that were suggested. After this, they were very good. Second, there wasn't much taste to the meat mixture before I put it in the deep dish to bake it. I added some more tomato paste, garlic powder and seasoned salt and it was good. I also wish that I would have used beef stock instead of chicken. But the final result was tasty, nonetheless. I'll make it again with the beef broth because the rosemary and thyme were great, it just needed a little extra "something." Thanks for posting!

3 5

I love Gordon Ramsay but following the directions exactly left a very disappointing flavor. Had absolutely no taste. Ended up having to adjust the end product to give it a taste. Very sad.