This quick and easy Irish Shepherd’s Pie recipe is based off the traditional, classic one that uses real lamb meat, potatoes, vegetables, along with a mashed potato top crust.
How to Make Irish Shepherd’s Pie Recipe
When I think of Irish cuisine, Shepherds Pie comes to mind. It is a mix of the best that Ireland has to offer, from range fed sheep or mutton, to it’s iconic potatoes and vegetables.
Using a mix of the old and new, I remade this recipe to bring it into the 21 century and for families on the go. The truth is, this recipe is so easy to make that you don’t have to make it only on St. Patrick’s Day but all year long.
What I love about this recipe is that it’s a hearty meal in a bowl. It’s a balanced meal and easy to heat and serve the next day–if there are any leftovers. You could even think of it like a casserole but with a twist.
If you’re worried about adding a bit of Guinness Stout to the mix, you can always substitute with an equal amount of beef stock. But for me, I’ve always used the Guinness with great success.
You have some choices with regard to vegetables, too. I’ve made this recipe many times using root vegetables like turnips, fresh chopped carrots, parsnips, and even rutabagas.
I’ve also use chopped potatoes and a fresh mashed potato top. The difference between this recipe and the one I’m sharing with you today is that it’s quicker for weeknight dinners.
It’s best if you assemble all of your ingredients together. This makes for easy preparation and cooking. You’ll start cooking your lamb meat first in a bit of olive oil.
While your lamb is cooking, peel and cube your potatoes.
Then, chop up your onion.
The rest of the recipe goes pretty quickly. You’ll add your onions first, then potatoes and vegetables to the lamb meat. Next, it’s time to add a bit of chicken stock and Guinness Stout to the pot. Cook for about 10 minutes.
…Meanwhile, make up your instant potatoes and set it aside.
By now your meat and veggie mixture has cooked through and you’re ready to assemble your Shepherds pie.
It’s best if you use a non-stick spray first to your cooking dish or pan. That way, nothing sticks.
Top with your mashed potatoes. I like to just spoon it on, although you could be more fancy and pipe it on in little spritzes–your choice. The idea, however, is to get a good covering over the meat and veggies.
You’ll notice I sprinkled the top with a bit of paprika and then “pouffed” the mashed potatoes for more drama. This is totally optional. Then, it’s time to pop this beauty into the oven to bake for about 40 minutes or until the top is golden brown.
Once baked through, remove it from the oven. Don’t forget to allow your Shepherds pie to cool a bit before serving.
Scoop it out, serve hot. Enjoy!
If you like Irish Stew, be sure to check out these other family favorite soup/stew recipes:
- Traditional Osso Bucco
- Lovage Fish Soup
- Summer Harvest Beef Stew
- Potato Kale and Sausage Soup (Zuppa Toscana)
- Mom’s Hearty Chili Recipe
- White Bean and Chicken Chili
Irish Shepherd’s Pie Recipe
- 2 tablespoon olive oil
- 2 pounds lamb ground
- 1 1/2 cups onion finely diced
- 16 ounces bag mixed vegetables frozen
- 4 cups potatoes cubed
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp thyme dried finely chopped
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp Worcestershire sauce
- 1 cup Guinness® Original/Extra Stout
- 1 cup chicken stock
- 2 tbsp all-purpose flour
- 4 tbsp butter (1/2 stick or 1/4 cup)
- 2 2/3 cups water
- 2 cups Instant Potatoes (I like gluten free Betty Crocker Potato Buds Mashed Potatoes)
- 2/3 cup milk
- 1 cup Artisan Blends® Shredded Authentic Mexican Cheese | Sargento® or 1/3 cup of each: shredded Parmesan, Mozzarella, Romano cheese
- Non-stick spray
- Pre-heat oven to 350 degrees F.
- In a large stockpot, add the olive oil and brown the ground lamb meat.
- Once the lamb meat has been cooked, add the onions and sauté it with the cooked lamb for about 3 minutes.
- Next add frozen vegetables and potatoes, along with the chopped Thyme, garlic and onion powder, Worcestershire sauce, Guinness and chicken stock.
- Bring to a boil, then turn the heat down to simmer for about 10 minutes.
- In the meantime, make the instant potatoes according to package instructions. For this recipe, I used 2 cups instant potatoes, 2 1/2 cup water, 2/3 cup milk and 4 tablespoons (or 1/2 sticof butter. You’ll want to melt the butter first, then add water. Allow this to boil, then add potato buds, stir well with a fork, then the milk, and again, stir well with a fork. Remove from heat. Stir in cheese and allow it to melt. Set aside.
- Prepare a large oven proof baking dish or cake pan (9×13 inch) by spraying it well with a non-stick spray.
- To this, spoon in your meat and vegetable mixture.
- Sprinkle evenly on top with flour.
- Top with mashed potatoes (spoon or pipe in on) and use a spoon or cake spatula to spread the mashed potatoes out evenly.
- Place into the oven to bake for about 40 minutes or until the top is golden brown.
- Remove from oven and let cook 5 minutes before serving.
- Serve with homemade Irish soda bread. Enjoy!