Total Time
Prep 40 mins
Cook 20 mins

From Gordon Ramsay's The F Word Series 3

Ingredients Nutrition


  1. Preheat the oven to 180C/gas 4.
  2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
  3. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
  4. Pour in the red wine and reduce until almost completely evaporated.
  5. Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
  6. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly.
  7. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning.
  8. Spoon the mince into the bottom of a large ovenproof dish.
  9. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
  10. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks.
  11. Bake in the oven for approximately 20 minutes, until bubbling and golden brown.


Most Helpful

Oh MY...fabulous recipe. I don't normally like shepherds pie but this one is full of flavor. I followed it exactly except to add some corn kernels to the meat mix and some cheddar to the potatoes. I was even hesitant about the egg yolks but i thought try it first..lmao i was wincing as i put the raw egg into the hot mashed potatoes and whipped them as fast as i could! But it did add to the texture.

MarraMamba February 12, 2010

I made the topping with half potatos and half sweet potatos and it turned out lovely!

londonderrry November 01, 2010

This was a nice blend of flavours. I would definitely recommend this recipe and will make it again. I too added the butter to the potatoes as noted in another review. The addition of the egg yolk made for a nice crispness to the topping.

Camden Cook July 07, 2010

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