Fairly straightforward, Gordon Ramsay’s recipe didn’t disappoint, even if there were only a few minor tweaks to how I normally would make shepherd’s pie.

Those little enhancements, however, led to the best-tasting mash I have ever had.

Normally, my approach to mash is basically boiled potatoes, milk, a knob of butter, and seasoning.

With Gordon Ramsay’s recipe, though, I added in double cream, egg yolks and cheese – and I definitely tasted the difference.



For the mash:

  • Golden potatoes (about 1.5 lbs)
  • Double cream (1/4 cup)
  • Butter (three-and-half tbsp)
  • Salt
  • Pepper
  • Two egg yolks
  • Parmesan cheese (1/4 cup, minimum)

For the filling:

  • Two tbsp olive oil (two Tbsp)
  • Ground lamb or beef (1.5 lbs)
  • One large carrot (grated)
  • One large onion (grated)
  • Rosemary
  • Thyme
  • Minced garlic (four cloves)
  • Salt
  • Pepper
  • Worcestershire sauce (several splashes)
  • Tomato purée or paste (no greater than a small can)
  • Red wine (several glugs)
  • Chicken stock (about 1/4 cup)

READ MORE… Make easy tender and juicy roast beef that melts in your mouth and is flavourful



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Spoon the mash mixture on top of the meat in the casserole dish.

Line the mash with your fork in wavy lines, then sprinkle on cheese, and bake in the oven for about 25 to 30 minutes.

Once cooked, I served the shepherd’s pie to my family – and everybody was pleased.

Do note, the above method is an adaptation of Gordon Ramsay’s original recipe.

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