The Best Irish Shepherd's Pie

The Best Irish Shepherd's Pie


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The Irish really know how to make the best Shepherd's pie. Save this recipe for a St. Patrick's Day celebration.

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Time needed

50-60 min cooking

Serving Size / Yield

8 servings


  • Topping:
  • 4 large Russet potatoes, peeled and quartered
  • €10 whole garlic cloves, peeled
  • €1/2 C. sour cream
  • 1/2 C. beef broth
  • €4 Tbs. butter, softened
  • €1/2 tsp. fresh ground black pepper
  • Filling:
  • €4 slices bacon, cut into thin strips
  • €1 Tbs. vegetable oil
  • 2 medium onions, chopped
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 lb. ground beef
  • 2 medium carrots, chopped
  • 3/4 C. frozen peas, thawed
  • 2 cloves garlic
  • 2 Tbs. tomato paste
  • 1 Tbs. all-purpose flour
  • 1 1/2 C. light beer
  • €1 tsp. rosemary leaves, minced
  • 1/2 tsp. fresh ground black pepper
  • 1/2 C. cheddar cheese, shredded

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To prepare potato topping, add potatoes and garlic in saucepan with cold water. Bring to boil over medium heat and cook, uncovered, for about 15 to 20 minutes. Drain. Transfer to large bowl. Add sour cream, 1/4 C. broth, butter, salt and pepper. Beat with electric mixer until potatoes are light and fluffy. Add remaining 1/4 C. broth.

Preheat oven to 350 degrees F. Heat a large skillet over medium heat. Add bacon and cook for 7 to 8 minutes or until brown. Add onions and 1/2 tsp. salt. Cook until onions are tender. Sprinkle in sugar and cook for 3 minutes or until onions caramelize. Stir in beef and cook until meat browns. Add peas, carrots and garlic. Cook for about 5 minutes. Stir in tomato paste and floor. Cook for 2 minutes. Add beer and boil for 3 to 4 minutes. Cook while stirring for 2 more minutes. Add remaining ingredients. Reduce heat and simmer for about 15 to 20 minutes. Spoon mixture in baking dish. Spread potato topping over. Bake for 35 to 40 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake for 10 more minutes. Let it cool for a few minutes before serving.

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