I recently prepared the classic Gordon Ramsay Shepherds Pie Recipe. The rich lamb mingles with garlic and rosemary, slowly simmered in a robust tomato-based broth, then crowned with a layer of silky mashed potatoes. Every bite delivers a satisfying blend of savory flavors that leaves me eager for more.

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I’ve always been surprised by how much a simple, hearty dish like this can change your week. My take on Best Gordon Ramsay’s Shepherd’s Pie has been a fun experiment in flavor, blending a rich gravy with tender 600g ground lamb, olive oil, finely chopped onions, diced carrots, and a chopped celery stick.

The secret is in the depth of layers: start with a sizzling base of garlic and tomato purée then stir in a quality lamb stock mixed with Worcestershire sauce and fresh herbs like thyme and rosemary. I love throwing in frozen peas for that extra pop of color and taste.

And of course, nothing tops this dish quite like a fluffy mash made from 1kg potatoes, butter, and milk. Every bite reminds me of those classic recipes I grew up loving, even if my version might be a little off from perfection sometimes.

Enjoy every bite of this Gordon Ramsay Shepherds Pie Recipe that never fails to impress.

Why I Like this Recipe

I like this recipe because the ground lamb gives it such a rich, meaty flavor that always reminds me of a warm, home-cooked meal. I also really enjoy how the veggies like onion, carrots and celery add a fresh crunch and make it so colorful, even though sometimes I mess up the chopped sizes a bit. I love the mashed potatoes on top, they’re smooth and creamy and blend perfectly with the flavorful lamb stew underneath, which makes every bite feel comforting. Finally, this recipe is pretty easy to follow and even if I make a few mistakes, the end result is always delicious and satisfying.

Ingredients

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Ground lamb is rich in protein and iron; its robust flavor makes dish hearty and savory.
Olive oil provides healthy fats and subtle fruity taste; enhances cooking and overall moisture.
Onion adds natural sweetness and fiber; infuses the dish with a distinct almost caramel flavor.
Carrots are packed with vitamins and mild sweetness; they balance savory meat and spices nicely.
Garlic boosts flavor intensity and has immune benefits; its aroma deepens the overall taste.
Frozen peas provide fiber and vitamin K; they add bursts of sweet refreshing crispness.
Potatoes form the base for creamy mashed potatoes; offering carbohydrates and natural comfort.

Ingredient Quantities

600g ground lamb

2 tablespoons olive oil

1 large onion, finely chopped

2 carrots, diced

1 celery stick, chopped

3 cloves garlic, minced

2 tablespoons tomato purée

300ml lamb stock

1 tablespoon Worcestershire sauce

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, chopped

200g frozen peas

Salt and black pepper to taste

1kg potatoes, peeled and chopped (for mashed potatoes)

50g butter (plus extra for serving)

100ml milk

How to Make this

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1. Preheat your oven to 200°C so it’s ready when you need it.

2. Heat 2 tablespoons of olive oil in a large pan over medium-high heat and add the 600g of ground lamb; cook it until it’s nicely browned then drain any extra fat.

3. Add in the large chopped onion, diced carrots, and chopped celery. Let it cook for about 5 minutes until the veggies start to soften.

4. Toss in the 3 minced garlic cloves and 2 tablespoons of tomato purée and stir well for about a minute.

5. Pour in 300ml of lamb stock, add in 1 tablespoon Worcestershire sauce, 1 teaspoon of fresh thyme leaves and 1 teaspoon of chopped rosemary then let it simmer for around 10-15 minutes.

6. Stir in 200g of frozen peas and season with salt and pepper to taste; cook for another couple minutes.

7. While the lamb mixture is simmering, boil 1kg of peeled and chopped potatoes in salted water until they’re tender, which should take about 20 minutes.

8. Drain the potatoes then mash them with 50g butter and 100ml of milk until they are smooth and creamy.

9. Spread the lamb and veggie mixture in an ovenproof dish evenly, then spoon the mashed potatoes on top and smooth them out, dotting a little extra butter here and there.

10. Pop the dish in the oven and bake for about 20 minutes until the top turns a light golden color, then serve hot and enjoy it!

Equipment Needed

1. Oven – for preheating and baking the final dish
2. Large pan – to brown the ground lamb and cook the vegetables
3. Stove – required to heat the pan and boil the potatoes
4. Chopping board – for prepping the onion, carrots, celery, garlic and herbs
5. Chef’s knife – for chopping and dicing all the veggies and herbs
6. Measuring spoons and cups – to accurately measure olive oil, tomato purée, lamb stock, Worcestershire sauce, milk and butter
7. Pot – to boil the peeled and chopped potatoes in salted water
8. Colander – to drain the boiled potatoes
9. Potato masher – to mash the potatoes until smooth and creamy
10. Ovenproof dish – to assemble the lamb mixture and mashed potatoes before baking
11. Wooden spoon or spatula – for stirring the ingredients during cooking

FAQ

Q: How do I get a nice sear on the lamb?

A: Make sure your pan is nice and hot before adding the lamb. Don’t crowd the pan otherwise the meat will steam rather than brown properly.

Q: Can I use beef stock instead of lamb stock?

A: Yes you can substitute beef stock if you dont have lamb stock available. It may alter the flavor a bit but it still works quite well.

Q: What if I dont have fresh thyme and rosemary?

A: If you dont have fresh herbs, dried ones can be used instead. Use about half the amount since they are stronger then fresh.

Q: How do I get my mashed potatoes super smooth?

A: Boil the potatoes until very tender then mash while adding butter and milk gradually. Using a potato ricer can really help to get them ultra smooth.

Q: Can I prepare the filling ahead of time?

A: Yep, the lamb filling can be cooked ahead and stored in the fridge for a day or two. Reheat gently and add a little extra lamb stock if needed.

Best Gordon Ramsay’s Shepherd’s Recipe Substitutions and Variations

Instead of 600g ground lamb, you can use 600g ground beef or a mix of beef and pork if you want a different flavor profile.
If you dont have olive oil, try canola oil or sunflower oil, they both work well in the recipe.
Lamb stock can be swapped out with beef stock or even vegetable stock if you prefer something lighter.
For fresh rosemary, dried rosemary can be used (use about one third of the amount), and the flavor will still come through.
If you dont have butter or want a dairy-free option, margarine or a plant-based butter alternative can do the job when making the mashed potatoes.

Pro Tips

1. Try browning the lamb really well so you get that deep, rich flavor. If you rush this part, the meat might turn out a bit bland, so take your time.

2. Don’t undercook the veggies. Let them simmer until they get soft enough to release their flavors, but dont overdo it or they’ll just mush together.

3. For creamier mashed potatoes, always use warmed milk and butter. It mixes better and you avoid that lumpy texture that can happen if they’re cold.

4. If you want a slightly crispy top on your mash, consider putting it under the broiler for a minute or two at the end. Just watch it carefully so it doesnt burn.

Best Gordon Ramsay’s Shepherd’s Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

723

kcal

Equipment: 1. Oven – for preheating and baking the final dish
2. Large pan – to brown the ground lamb and cook the vegetables
3. Stove – required to heat the pan and boil the potatoes
4. Chopping board – for prepping the onion, carrots, celery, garlic and herbs
5. Chef’s knife – for chopping and dicing all the veggies and herbs
6. Measuring spoons and cups – to accurately measure olive oil, tomato purée, lamb stock, Worcestershire sauce, milk and butter
7. Pot – to boil the peeled and chopped potatoes in salted water
8. Colander – to drain the boiled potatoes
9. Potato masher – to mash the potatoes until smooth and creamy
10. Ovenproof dish – to assemble the lamb mixture and mashed potatoes before baking
11. Wooden spoon or spatula – for stirring the ingredients during cooking

Ingredients

600g ground lamb
2 tablespoons olive oil
1 large onion, finely chopped
2 carrots, diced
1 celery stick, chopped
3 cloves garlic, minced
2 tablespoons tomato purée
300ml lamb stock
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
200g frozen peas
Salt and black pepper to taste
1kg potatoes, peeled and chopped (for mashed potatoes)
50g butter (plus extra for serving)
100ml milk

Directions

Preheat your oven to 200°C so it’s ready when you need it.
Heat 2 tablespoons of olive oil in a large pan over medium-high heat and add the 600g of ground lamb; cook it until it's nicely browned then drain any extra fat.
Add in the large chopped onion, diced carrots, and chopped celery. Let it cook for about 5 minutes until the veggies start to soften.
Toss in the 3 minced garlic cloves and 2 tablespoons of tomato purée and stir well for about a minute.
Pour in 300ml of lamb stock, add in 1 tablespoon Worcestershire sauce, 1 teaspoon of fresh thyme leaves and 1 teaspoon of chopped rosemary then let it simmer for around 10-15 minutes.
Stir in 200g of frozen peas and season with salt and pepper to taste; cook for another couple minutes.
While the lamb mixture is simmering, boil 1kg of peeled and chopped potatoes in salted water until they’re tender, which should take about 20 minutes.
Drain the potatoes then mash them with 50g butter and 100ml of milk until they are smooth and creamy.
Spread the lamb and veggie mixture in an ovenproof dish evenly, then spoon the mashed potatoes on top and smooth them out, dotting a little extra butter here and there.
Pop the dish in the oven and bake for about 20 minutes until the top turns a light golden color, then serve hot and enjoy it!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.