📝 About This Recipe
A quintessential comfort dish that captures the heart of Irish hospitality, this Shepherd's Pie features tender ground lamb simmered in a rich, velvety gravy spiked with Guinness and aromatic herbs. Topped with a luxurious layer of buttery, scallion-flecked mashed potatoes, it's baked until the peaks are golden and crisp. It’s the ultimate centerpiece for a Saint Patrick’s Day celebration, offering a warm hug of savory flavors and rustic charm.
🥗 Ingredients
The Meat Filling
- 2 pounds Ground Lamb (high quality, fresh)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and small diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1/2 cup Guinness Extra Stout (room temperature)
- 1 cup Beef Broth (low sodium)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Fresh Thyme (chopped)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1 cup Frozen Peas
The Potato Topping
- 2.5 pounds Russet Potatoes (peeled and cut into 1-inch chunks)
- 6 tablespoons Unsalted Butter (at room temperature)
- 1/3 cup Heavy Cream (warmed)
- 1 large Egg Yolk (helps with browning)
- 1/2 cup Scallions (thinly sliced)
- 1/2 cup Sharp White Cheddar (shredded)
👨🍳 Instructions
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1
Place the potato chunks in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until very fork-tender.
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2
While potatoes cook, preheat your oven to 400°F (200°C). Heat a large oven-proof skillet or Dutch oven over medium-high heat.
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3
Add the ground lamb to the skillet. Cook, breaking it up with a wooden spoon, until browned (about 6-8 minutes). Drain off all but 2 tablespoons of the fat.
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4
Add the diced onions and carrots to the lamb. Sauté for 5 minutes until the vegetables begin to soften.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
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6
Pour in the Guinness to deglaze the pan, scraping up any browned bits (fond) from the bottom. Let it reduce by half.
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7
Add the beef broth, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes until the sauce has thickened into a rich gravy. Stir in the frozen peas at the very end.
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8
Drain the cooked potatoes and return them to the pot. Mash thoroughly until smooth.
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9
Mix in the butter, warmed heavy cream, and egg yolk. Once creamy, fold in the sliced scallions and shredded cheddar cheese. Season with salt and pepper to taste.
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10
Spread the meat mixture into an even layer in your skillet (or transfer to a 9x13 baking dish). Spoon the potato mixture over the top, spreading it to the edges to seal in the filling.
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11
Use a fork to create decorative ridges or peaks across the entire surface of the potatoes. These will become crispy and golden in the oven.
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12
Bake for 20-25 minutes, or until the filling is bubbling and the potato peaks are a beautiful golden brown. For extra color, broil for the last 2 minutes.
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13
Let the pie rest for 10 minutes before serving. This allows the gravy to set slightly so it doesn't run when scooped.
💡 Chef's Tips
Always use lamb for an authentic 'Shepherd's' pie; if you use beef, it is technically a 'Cottage' pie. Ensure your potatoes are very dry before mashing to avoid a watery topping. Don't skip the egg yolk in the potatoes; it provides a rich color and helps the topping hold its shape. If the filling seems too thin, simmer it for a few extra minutes before adding the potatoes; it should be thick enough to support the topping. For the best crust, use a fork to make plenty of rough texture on the potato surface.
🍽️ Serving Suggestions
Serve with a side of buttery Irish Soda Bread to soak up the extra gravy. Pair with a pint of Guinness or a crisp Irish cider. A side of honey-glazed roasted root vegetables or braised cabbage completes the meal. Top with a few extra fresh scallions or a sprig of parsley for a pop of color.