Gordon Ramsay Shepard's Pie (With Lamb)
The ultimate comfort food recipe and classic British dinner dish, this adaptation of Chef Gordon Ramsay's Shepards Pie is a classic dish worth making tonight.
Servings: 6 servings
Calories: 395kcal
Equipment
- 10-inch ovenproof skillet (for cooking the meat mixture)
- Large saucepan (for boiling potatoes)
- potato masher
- Measuring cups and spoons
- knife and cutting board (for chopping vegetables)
- Mixing spoon or spatula
- Colander (for draining potatoes)
Ingredients
Meat Mixture
- 1 tbsp. olive oil
- 1 lb. ground lamb
- ½ cup onion diced
- ½ cup fresh carrot diced
- 1 tbsp. minced garlic
- 1 tbsp. Worcestershire Sauce
- 1 tbsp. tomato paste
- 1 tsp. dried rosemary leaves
- 1 tsp. salt
- ½ tsp. ground thyme
- ½ tsp. ground black pepper
- ½ cup chicken stock
Potato Topping
- 1½ pound Russet Potatoes peeled and cut into chunks
- 1 egg yolk
- 3 tbsp. heavy whipping cream
- 2 tbsp. butter
- 4 tbsp. grated Parmesan Cheese divided by 2
Instructions
- Preheat Oven: Set the oven to 350°F.
- Cook Meat: In a 10" ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 lb. of ground lamb, stirring frequently until browned. Mix in 1/2 cup diced onion, 1/2 cup diced carrot, and 1 tablespoon minced garlic. Cook for 1-2 minutes.
- Add Flavors: Stir in 1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 1 teaspoon dried rosemary leaves, 1 teaspoon salt, 1/2 teaspoon ground thyme, and 1/2 teaspoon black pepper. Add 1/2 cup chicken stock and bring to a boil. Continue boiling until most of the liquid has reduced.
- Prepare Potatoes: In a large saucepan, cover 1-1/2 lb peeled and chunked russet potatoes with cold water, ensuring they are submerged by 2 inches. Boil over medium-high heat until tender. Drain and return the potatoes to the pan. Mash the potatoes well (a manual masher works best- do not use a mixer)
- Potato Topping: To the mashed potatoes, add 1 egg yolk, 3 tablespoons heavy whipping cream, 2 tablespoons butter, and 2 tablespoons grated Parmesan cheese. Mix well. Season with additional salt and pepper to taste.
- Assemble Shepard's Pie: Carefully spread the mashed potato mixture over the meat in the skillet. Sprinkle with the remaining 2 tablespoons of grated Parmesan cheese.
- Bake: Place in the preheated oven and bake for 20 minutes or until it's bubbly around the edges and browned on top.
- Rest and Serve: Allow the Shepard's pie to stand and set for a few minutes before serving.
Nutrition
Serving: 1.5cups | Calories: 395kcal