Easy Shepherds Pie recipe

Who doesn’t love a great shepherds pie? I guess you could call it a staple dish with a very British heritage. While feasting away the other night I did think to to myself that it’d be a shame not to  share this recipe. It’s a Gordon Ramsey (f-word) classic and certainly inspired us.

Let us know your thoughts on this recipe and indeed if you are looking for similar recipes you might try Lea and Perrins and Sorted Food as it has lots of tips on classics, including how to put a twist on everybody’s favourite – cheese on toast!

Shepherds Pie Recipe


  • 1tbsp olive oil
  • 1 large onions, grated
  • 1 garlic cloves, grated
  • 2 carrots, peeled and grated
  • 500g minced lamb
  • 100g mushrooms, thinly sliced
  • 2 tbsp tomato puree
  • 250ml chicken stock
  • 100ml red wine
  • Large dash of Lea and Perrins Worcestershire sauce
  • 1 tbsp thyme, chopped
  • 1 sprig of rosemary, leaves stripped and finely chopped

For the mashed potato topping:

  • 600g Maris Piper potatoes, peeled
  • 75g butter
  • Salt and fresh ground black pepper
  • 1 egg yolks
  • 50g Parmesan cheese, grated
  • Olive oil
  • Sea salt and freshly ground black pepper


  1. Pre- heat the oven to 200°C.
  2. Heat the olive oil in a saucepan and fry the onions, garlic and carrots. Season then add the rosemary, cook for approx 5 minutes.
  3. Add the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly.
  4. Add the mushrooms to this pan and sauté for approx 5 minutes or until lightly golden.
  5. Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half.
  6. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.
  7. Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam ‘dry’ and reduce any excess moisture.
  8. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don’t allow the potato to become too wet or they won’t crisp up nicely in the oven. Season.
  9. Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil.
  10. Bake for 25-30 minutes or until the top is golden.

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