Irish Shepherd's Pie With Stout Beer

Irish Shepherd's Pie With Stout Beer


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Here is a quick and easy Irish shepherd's pie that goes nicely with stout beer. You can enjoy this just in time for St. Patrick's Day!

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Time needed

40-45 min cooking

Serving Size / Yield

8 servings


  • Potato Topping:
  • 1 1/4 lbs. Russet potatoes, peeled and cubed
  • 2 Tbs. butter
  • 1/3 C. milk
  • 1/2 tsp. salt
  • Filling:
  • 1 lb. lean ground beef
  • 2 Tbs. butter
  • 1 med. onion, chopped
  • 4 sm. carrots, peeled and sliced 1/4-in. thick
  • 2 Tbs. flour
  • 3/4 C. stout beer
  • 3/4 C. beef stock
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 C. frozen peas, thawed

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Preheat oven to 375 degrees F and lightly butter an 13-by-9-inch baking dish. Cook potatoes in boiling water for 10 to 15 minutes or until very tender. Drain well. Mash potatoes with butter and milk until smooth, then stir in salt and set aside.

Crumble beef into a medium skillet and cook until brown. Remove from skillet and set aside. In same skillet, melt butter. Add onion and carrots. Cook for 10 minutes over medium heat. Stir in flour and cook for 1 more minute. Add beer, stock, thyme, and salt. Cook and stir until mixture is slightly thickened, then stir in peas and cooked beef. Spoon into prepared baking dish. Spread potato mixture over the top. Bake for 20 to 25 minutes or until top is lightly browned.

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