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Traditional Beef Shepherd's Pie (Gordon Ramsay Style)

A Singapore-style take on Traditional Beef Shepherd's Pie (Gordon Ramsay style) — oven-baked beef ragù topped with creamy mashed potato, perfect for family makan and weekend potlucks.

Traditional Beef Shepherd's Pie (Gordon Ramsay Style)

About this dish

This Traditional Beef Shepherd's Pie, inspired by Gordon Ramsay's hearty approach, is a comforting oven-baked dish that translates well to Singapore kitchens — from Tiong Bahru flats to East Coast family dinners. Rich minced beef simmered with carrots, celery, tomato paste and beef stock is topped with a buttery, golden mashed potato crust and baked until bubbling and crisp. It’s the kind of homey bake that fits into rainy-night suppers, weekend potluck spreads or a Western-style addition to festive gatherings.

In a Singapore context you can tweak the flavour with small local touches: a spoonful of kecap manis or a hint of sambal for heat if your makan crew likes spice, or a splash of soy for that umami note familiar at zi char meals. The texture balance is classic — a thick, glossy beef ragù with soft vegetables underneath a fluffy, slightly crisp mashed potato layer and a gratinated cheese top. Serve it family-style straight from the oven for a heartland comfort-food dinner.

This recipe suits busy parents and home cooks who want a make-ahead meal; the filling freezes well and the pie reheats beautifully for next-day lunchboxes or a late-night supper after work in the CBD. Whether you pick ingredients up at NTUC FairPrice, Cold Storage or your neighbourhood wet market, this recipe adapts to local supplies and tastes while staying true to the British classic.

Ingredients

  • 800 g minced beef (blade or chuck, 20–25% fat)
  • 1 kg potatoes, peeled and cut into chunks (Maris Piper or Russet)
  • 50 g unsalted butter (for mashed potatoes)
  • 100 ml whole milk (or evaporated milk for richer mash)
  • 2 tbsp olive oil or vegetable oil
  • 1 large onion (about 150 g), finely diced
  • 2 carrots (about 150 g), peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 150 ml hot beef stock
  • 100 ml red wine (optional) or extra beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp plain flour (to thicken)
  • 1 tsp dried thyme or 2 sprigs fresh thyme
  • 1 sprig rosemary, chopped (or 1 tsp dried rosemary)
  • 2 bay leaves
  • 100 g frozen peas (optional)
  • 100 g grated cheddar cheese (for the top) or grated parmesan
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, to garnish
  • Optional Singapore twist: 1 tsp sambal oelek or 1 tbsp kecap manis (adjust to taste)

Step-by-Step Method

  1. Preheat oven to 200°C (fan 180°C). Prepare a 25 x 20 cm ovenproof dish and set aside.
  2. Cook the potatoes in a large pot of salted boiling water for 15–20 minutes until very tender. Drain well, return to the pan and mash with butter and milk until smooth; season with salt and pepper. Keep warm.
  3. Heat 2 tbsp oil in a large frying pan or wok over high heat. Add the minced beef in a single layer and brown without crowding, 4–6 minutes, stirring occasionally to get good colour (this is where flavour develops).
  4. Remove excess fat from the pan leaving about 1 tbsp. Reduce heat to medium, then add diced onion, carrots and celery. Sweat for 6–8 minutes until softened and beginning to caramelise.
  5. Stir in the crushed garlic and tomato paste; cook 1–2 minutes until the paste darkens slightly. Sprinkle over the flour and cook for 1 minute to remove raw flour taste.
  6. Deglaze with red wine (if using) scraping up browned bits, then add hot beef stock, Worcestershire sauce, thyme, rosemary and bay leaves. Bring to a simmer and reduce for 10–12 minutes until the ragù thickens to a glossy consistency. Taste and adjust seasoning — add a pinch of sugar or a splash of light soy for extra depth if desired, like a zi char stall would do.
  7. Stir in frozen peas (if using) and remove bay leaves. The filling should be thick enough to hold shape; if too thin, simmer a few minutes longer.
  8. Spoon the beef filling into the prepared dish and level the surface. Pipe or spoon the mashed potato over the top, using a fork to create peaks which will crisp in the oven. Sprinkle grated cheddar evenly over the mash.
  9. Bake for 20–25 minutes until the top is golden and edges are bubbling. For extra browning, place under a hot grill for 2–3 minutes — watch carefully to avoid burning.
  10. Remove from oven and rest for 10 minutes to set. Garnish with chopped parsley and serve family-style with a simple cucumber salad or achar on the side.

Tips & Serving Ideas

  • For best flavour brown the beef well in a hot pan — the caramelised bits add depth (you can use a wok if you don’t have a heavy skillet).
  • Buy ingredients easily at NTUC FairPrice, Cold Storage or Sheng Siong; minced beef and grated cheese are widely available in chilled sections.
  • If you prefer a local twist, stir 1 tsp sambal or 1 tbsp kecap manis into the ragù to balance sweet and spicy notes popular in Singapore palates.
  • Make ahead: assemble the pie (unbaked) and refrigerate for up to 24 hours or freeze for up to 3 months. Bake from chilled, adding extra 5–10 minutes, or from frozen at 180°C until heated through.
  • To get ultra-smooth mash, pass potatoes through a ricer. For a lighter top, reduce butter and swap milk for evaporated milk if you like a creamier texture.
  • Reheat leftovers in the oven at 180°C for 15–20 minutes to retain crispness — microwaving makes the mash soggy.
  • If you don't have red wine, replace with extra beef stock and a splash of balsamic vinegar for acidity.

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