Shepherd’s Pie

Such a delicious and comforting classic


  • 1.5 pounds ground beef or a combination of ground beef and ground lamb
  • olive oil
  • 1 large carrot, grated
  • 1 large yellow onion, grated
  • 3-4 cloves garlic, grated (or minced)
  • 1 cup frozen peas
  • Large sprig of fresh rosemary and thyme, chopped
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato puree
  • 1/2 cup red wine
  • 1/2 cup chicken stock
  • 6 golden potatoes, peeled and cut into cubes
  • 1/4 cup butter
  • 1/4 cup milk
  • 2 tbsp either cream cheese or sour cream (optional)
  • Parmesan cheese, grated
  • salt and pepper


  • Preheat oven to 350 F
  • Heat olive oil in a large saucepan over medium to medium high heat. Add ground beef and cook until crispy brown. Season with salt and pepper.
  • Add in grated onion and carrot and mix thoroughly. Add in garlic and cook for a few minutes.
  • Start the mashed potatoes by bringing a pot of water with potatoes in it to a boil. Cook until potatoes are just tender enough to stick a fork through (about 20 minutes).
  • Add in Worcestershire and tomato puree into the beef mixture and stir until completely combined.
  • Add in red wine and fresh rosemary and thyme. Let simmer for a few minutes until the alcohol in the wine is cooked off.
  • Add in chicken stock and stir to combine. Add in frozen peas and turn off the heat. Let mixture stand while you make the mashed potatoes.
  • Drain the cooked potatoes. Mash the potatoes back in the pot with a heavy hand of salt and pepper added in. Add in butter and milk and mash together until fluffy. Stir in a healthy amount of grated parmesan cheese. Stir in cream cheese or sour cream for extra flavour.
  • Line a baking dish with the beef mixture in a thick layer. Top with mashed potatoes and fork the top. Top with more parmesan cheese.
  • Bake together for 18-20 minutes. Serve hot with a glass of wine!

Thanks to Gordon Ramsay for the recipe!

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