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Traditional Irish Shepherd's Pie

A hearty and comforting Traditional Irish Shepherd's Pie recipe, perfect for a family dinner. This dish features a savory lamb and vegetable filling topped with creamy mashed potatoes.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Mashed Potatoes
  • 2 pounds russet potatoes peeled, and chopped into 2 inch pieces
  • 2 teaspoons kosher salt to salt the potato water
  • 4 tablespoons unsalted butter divided
  • 3/4 cup milk of choice maybe a little extra, if needed
  • 2 tablespoons sour cream or Greek yogurt
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1 egg egg room temp, lightly beaten
Filling
  • 1 tablespoon unsalted butter omit if using a fattier ground meat
  • 1 pound lean ground lamb or ground beef (see notes)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 yellow yellow onion or white onion, chopped
  • 4 cloves garlic minced
  • 8 ounces cremini mushrooms sliced
  • 1 tablespoon fresh thyme chopped (or sub 2 teaspoons dried)
  • 1 tablespoon fresh rosemary chopped (or sub 2 teaspoons dried)
  • 2 tablespoons tomato paste
  • 2 tablespoons all purpose flour or whole wheat flour (see notes for GF option)
  • 3/4 cup dry red grape juice such as merlot or cabernet sauvignon – (you can sub with more beef broth) – (see notes)
  • 1 1/4 cup low sodium beef broth or chicken broth
  • 1 tablespoon worcestershire sauce
  • 3/4 to 1 teaspoon kosher salt or to taste
  • 3/4 to 1 teaspoon black pepper or to taste
  • 2 cups frozen peas and carrots (12 ounce bag)
  • 1/2 cup frozen corn
  • parsley chopped

Method
 

  1. Gather ingredients for mashed potatoes and measure everything out.
  2. Boil potatoes in salted water until fork tender, then drain.
  3. Prep veggies for filling while potatoes cook.
  4. Mash potatoes with butter, milk, sour cream, salt, pepper, and egg. Set aside.
  5. Preheat oven to 400 degrees Fahrenheit.
  6. Brown ground meat in an oven-safe skillet, season with salt and pepper.
  7. Add onion, garlic, and mushrooms to the pan. Sauté until tender, then add thyme and rosemary.
  8. Stir in tomato paste and flour, cook for a minute.
  9. Add red grape juice and scrape up any bits stuck to the pan. Simmer for 3 minutes.
  10. Add broth and Worcestershire sauce. Simmer until thickened. Season with salt and pepper. Stir in frozen peas, carrots, and corn.
  11. Spoon potatoes on top of the filling and spread evenly. Melt remaining butter and pour on top.
  12. Bake for 15-20 minutes, or until filling is bubbling.
  13. Broil for 1-3 minutes to brown potatoes if needed.
  14. Allow the pie to rest for 15 minutes.
  15. Garnish with chopped fresh parsley if desired.
  16. Serve and enjoy!
  17. Reheat gently in the microwave.

Notes

This meal re-heats great. It does lose a little bit of the sauciness, but it still tastes delicious.