Irish Shepherd’s Pie

Irish Shepherd’s Pie – classic Irish comfort food – seasoned ground beef, vegetables and rich gravy topped with creamy mashed potatoes baked until golden and bubbly.

Friends, whether you call it Shepherd’s Pie or Cottage Pie you won’t want to miss a single bite.

The difference between the two is in the meat. Shepherd’s pie contains lamb and Cottage Pie is made with beef.

Either way, it’s a great recipe for St. Patrick’s Day or any chilly day you want a little lot of comfort.

WHAT IS SHEPHERD’S PIE?

Irish Shepherd’s Pie originated in Ireland in the 1700’s. 

It’s a savory pie with ground meat in a rich gravy topped with a layer of creamy mashed potatoes. 

With money tight, families needed to make use of every bit of food, much as we do today with the rising cost of food. 

There are many variations of Irish Shepherd’s Pie, but the one thing they have in common is total comfort and a perfect meal to share with your family. 

WHAT’S IN SHEPHERD’S PIE?

Mashed Potato Crust:

• 2 pounds russet potatoes peeled and cut in chunks
• 4 tablespoons butter
• 2 tablespoons sour cream
• 1/2 cup milk (or to taste)
• salt

Meat and Vegetable Filling:

• ground beef
• salt and black pepper
• onion
• garlic clove
• frozen peas
• carrots
• all purpose flour
• beef stock
• tomato paste
• Worcestershire sauce
• fresh thyme

HOW TO MAKE SHEPHERD’S PIE:

Mashed Potato Topping:

Add peeled, cubed potatoes to a large pot of generously salted water.

Cover with cold water, bring to a boil and cook until fork tender.

Drain the potatoes well. Add milk, butter, sour cream and season with salt and pepper to taste.

Mash using a potato masher. If needed, add a little more milk for desired creamy consistency then set aside.

Meat Filling:

Preheat the oven to 400 degrees.

Add ground beef, carrots and onions to a large skillet over medium heat. Season with salt and pepper.

Cook 5-7 minutes or until the meat is browned breaking up the meat with a spatula or wooden spoon.

Drain excess fat then add minced garlic and tomato paste, stirring to combine. Cook 1 minute.

Sprinkle flour over the top of the beef mixture. Stir to combine and cook 1 minute.

Pour in the stock, a splash of Worcestershire and minced thyme scraping any brown bits from the bottom of the skillet.

Bring to a boil then reduce the heat to low and simmer uncovered 5-7 minutes letting the sauce thicken.

Add the frozen peas, stir to combine and cook 1 minute then remove the skillet from the heat.

You can finish the pie in the skillet (if it’s oven-proof) of transfer the beef and veggies to a baking dish. Either option works well.

Assemble and Bake:

Taste the meat mixture and adjust for salt and pepper.

Spread the reserved mashed potatoes over the meat mixture in an even layer.

Use a fork to make swirls and texture in the potatoes then bake 20-25 minutes or until light golden brown.

Optional: broil for darker golden color.

VARIATIONS TO THIS RECIPE:

• Try my creamy Smoked Gouda Mashed Potatoes on top! ↑
• Yukon gold potatoes can be used instead of russet.
• Frozen carrots (or peas, corn medley) can be used instead of fresh carrots.
• Beef broth can be used instead of stock if that’s what you normally buy.
• Use 1/2 teaspoon dry thyme instead of fresh
• Try other ground meat such as ground chicken, lamb or turkey.
• Leftover chicken, rotisserie chicken or even leftover roast beef would be delicious in this recipe.
• Other vegetables can be added such as corn, zucchini, mushroom or green beans.
• Add a sprinkle of cheddar or parmesan cheese over the potatoes or even some crispy bacon!
• Red wine or Guinness stout (not both) can be added just before adding stock. Let it cook to reduce.

LOOKING FOR MORE IRISH FOOD?

Irish Guinness Beef Stew – tender beef, vegetables and fresh herbs in a thick, rich beef Guinness gravy. Stovetop or slow cooker options.

Reuben Wontons – tasty appetizer – deli corned beef, sauerkraut and cheese in a crispy wonton cup drizzled with thousand island dressing.

Baileys Brownies – triple layer decadence from a boxed brownie mix! Fudgy, moist brownies with a Bailey’s buttercream layer and ganache glaze.

Enjoy!

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