Classic Shepherd’s Pie is a comforting casserole that consists of ground lamb, carrots, and peas simmered with Guinness, Worcestershire sauce, and herbs and topped with a cheesy mashed potato layer that’s baked until golden and crisp. Shepherd’s Pie is wonderful any time of year but is especially great for St. Paddy’s Day.
Our family waits all year long for St. Paddy’s Day for me to make my classic shepherd’s pie.
The combination of the lamb and veggies simmering with the herbs, Guinness, and Worcestershire sauce creates this outrageous aroma that’s rivaled only by its taste.
The creamy mashed potatoes with their crispy top make the perfect “crust” to this pie and while he makes a lot of it, there are usually no leftovers.
And I’m always left wondering why we don’t make this more often!
For our St. Paddy’s day celebration, we typically serve our shepherd’s pie with our homemade Irish soda bread and corned beef and cabbage, but the pie is substantial enough to serve on its own any time of the year.
And it’s usually followed by this delicious chocolate Guinness cake with Irish cream frosting.
We hope you enjoy this recipe as much as our family does!
Table of Contents
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Lamb. Ground lamb works great, though braised lamb shoulder broken down into chunks is great too!
- Beef stock. Homemade beef stock or Better than Bouillon reduced-sodium beef base both work well. Skip the box stocks.
- Heavy cream. You can also use milk.
- Guinness. Sub dry red wine or omit completely if you don’t want alcohol. If omitting, add a cup more beef stock.
See the recipe card for full information on ingredients and quantities.
How to make shepherd’s pie
Each number corresponds to the numbered written steps below.
First, start the mashed potatoes process
- Peel and halve 3 1/2 pounds of russet potatoes. Place the potatoes in a stockpot, fill it with enough cold water to cover them, and add 2 tablespoons of kosher salt. Bring the potatoes to a boil and cook until fork tender, roughly 25-30 minutes. (Photo #1)
- Rice the potatoes in a large bowl. Note: You can certainly make mashed potatoes with a potato masher or hand mixer, but a ricer will yield better results. (Photo #2)
- Add 3/4 cup of heavy cream, 8 tablespoons of butter that’s been melted, and 1 cup of grated Parmigiano Reggiano cheese. Mix together and taste test making any adjustments needed to salt and pepper before you add the egg yolks below. (Photo #3)
- Add the yolks of 3 large eggs and mix until combined. (Photo #4)
Meanwhile, begin browning the lamb and making the filling
- Dice one large onion, 3 celery ribs, and 3 medium carrots. Mince 5 cloves of garlic, chop 1 tablespoon of rosemary leaves and remove 1 tablespoon’s worth of thyme leaves from their stems. Preheat the oven to 400f and set one rack in the middle and the other toward the top third. Heat a large heavy pan or pot to medium-high and add 2 pounds of ground lamb. Cook the lamb for 7-10 minutes until well browned. Once it gets nice and brown, break up the lamb with a meat masher or wooden spoon. (Photo #1)
- Add the carrots, onions, and celery along with a pinch of salt. Saute the mixture until the veggies have softened, about 5-7 minutes. (Photo #2)
- Add the garlic and cook for another 1-2 minutes or until fragrant, then add 3 ounces of tomato paste and stir to incorporate. Allow the paste to cook for 3 minutes. (Photo #3)
- Add 12 ounces of Guinness and turn the heat up to high. With a wooden spoon, scrape the bottom of the pot to remove all of the brown bits. Cook for 3-4 minutes or until the liquid has evaporated. (Photo #4)
- Turn the heat down to medium, add 1/4 cup of all-purpose flour, and cook for 1-2 minutes until there is no white flour remaining in the pan. (Photo #5)
- Add 2 cups of low-sodium beef stock, 1/4 cup of Worcestershire sauce, the thyme and rosemary, and 1 1/2 cups of frozen green peas, and bring to a boil. Once boiling, lower the heat to a simmer and cook until the liquid has reduced by half. (Photo #6)
- Taste test the filling and make any adjustments to salt, pepper, thyme, or rosemary if needed. You want it to taste really good! So season well. (Photo #7)
- Add the filling to a 9×13″ baking dish and spread with a spatula to ensure an even layer. Note: I am using two smaller baking dishes in these pics, but all of the ingredients will fit a 9×13″ baking dish perfectly. (Photo #8)
- Using a spoon or ice cream scoop, begin to add the mashed potatoes on top of the lamb filling. (Photo #9)
- Spread the potatoes to create an even layer and use a spoon or a fork to make to fluff the potatoes to make mounds or points. (Photo #10)
- Sprinkle a 1/4 cup of grated Parmigiano Reggiano on top and place the casserole dish (or dishes) on a baking sheet to help prevent spillage. (Photo #11)
- Bake for 20 minutes in the center of the oven. Then, move the pan to the top rack and broil for 1-3 minutes or until browned, but not burnt. Be sure to watch carefully! Let the shepherd’s pie sit and settle for 10 minutes before serving. Enjoy! (Photo #12)
Top tips
- Potatoes. Similar to our potato gnocchi, we recommend using russets as their dryer and hold less water. They will help create an airy mashed potato which will help to make a crispier crust. A ricer works great for making mashed potatoes.
- Lamb. Classic shepherd’s pie is traditionally made with ground lamb. If you don’t like lamb and prefer to use beef, you can certainly do so. Making this substitution would result in cottage pie, rather than shepherd’s pie.
- Guinness. Guinness gives a great depth of flavor to Shepherd’s pie. If you can’t find Guinness any dark ale, porter, or stout will do. Red wine can also be used. If you can’t have alcohol, simply replace the Guinness with beef stock.
- Taste test! Be sure to taste test your mashed potatoes before you add the egg yolks. Also, taste test the lamb filling before adding it to the casserole dish. You really want to ensure both layers are seasoned very well so you have the best possible shepherd’s pie!
More comforting recipes you’ll love
- Meatloaf with brown gravy – classic meatloaf with ground beef and brown mushroom gravy.
- Italian beef stew – tender chunks of beef with carrots, celery, and mushrooms.
- Classic chili – ancho and chipotle chiles with beef, beans, and just a touch of cinnamon and dark chocolate.
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Shepherd’s Pie
This classic shepherd's pie combines ground lamb, carrots, and peas simmered with Guinness and beef stock and layered with creamy, cheesy mashed potato crust that's baked until golden.
Ingredients
- 3 1/2 pounds russet potatoes peeled and cut into chunks
- 1 1/4 cups Parmigiano Reggiano grated, divided
- 3/4 cup heavy cream plus more if too dry
- 1 stick butter melted
- salt and pepper to taste
- 3 large egg yolks
For the filling
- 2 pounds ground lamb
- 1 1/2 cups frozen peas
- 1 large onion diced
- 3 celery ribs diced
- 3 medium carrots diced
- 5 cloves garlic minced
- 3 ounces tomato paste
- 1/4 cup all-purpose flour
- 1 12-ounce bottle of Guinness
- 1/4 cup Worcestershire sauce
- 1 tablespoon fresh thyme leaves only
- 1 tablespoon fresh rosemary chopped, leaves only
- 2 cups low-sodium beef stock
- salt and pepper to taste
Instructions
For the mashed potatoes
- Fill a stockpot with the potatoes, cover with cold water, and mix in 2 tablespoons of kosher salt. Bring to a boil and cook until fork tender (about 25-30 minutes).
- Rice the potatoes in a large bowl. Combine with the heavy cream, melted butter, and 1 cup of parmesan cheese. Taste test the potatoes and season very well with salt and pepper to taste. Once satisfied with the taste, mix the egg yolks into the potatoes.
For the Shepherd's pie
- Preheat oven to 400f and set one rack in the middle and one towards the top 1/3 of the oven.
- While the potatoes are boiling make the filling. Heat a large heavy pan or pot to medium-high heat then add the lamb.
- Cook until well browned (about 7-10 minutes), then break up the lamb with a wooden spoon or meat masher. Next, add the carrots, onions, and celery along with a pinch of salt. Saute until the veggies are soft (about 5-7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the tomato paste, stir, and cook for 3 minutes. Next, add the Guinness and turn the heat to high. With a wooden spoon scrape the bottom of the pot to remove all of the brown bits. Cook until the liquid has almost completely evaporated (about 3-4 minutes).
- Turn the heat down to medium and add the flour. Cook for 1-2 minutes or until there is no white flour remaining in the pan. Add the beef stock, thyme, rosemary, peas, and Worcestershire sauce. Bring to a boil. Once boiling, lower the heat to a simmer and cook until the liquid has reduced by half.
- Taste test the filling and adjust salt, pepper, thyme, or rosemary if required.
- Add the filling to a 9×13" baking dish. Spread the mashed potatoes on the top and with a fork or spoon fluff the potatoes making mounds or points. Sprinkle the remaining 1/4 cup of grated parmesan.
- Bake for 20 minutes in the center of the oven. Move the dish towards the top of the oven and broil for 1-3 minutes or until well browned but not burnt. Watch carefully! Let the shepherd's pie sit for 10 minutes before eating so that it can settle. Enjoy!
Notes
- Taste test the mashed potatoes before adding the egg yolks to ensure proper seasoning. Be sure to also taste test the lamb filling and make any adjustments to the salt, pepper, or herbs as needed.
- Leftovers can be saved for up to 3 days and can be reheated.
Nutrition
Calories: 797kcal | Carbohydrates: 60.8g | Protein: 59.4g | Fat: 33.2g | Saturated Fat: 17.4g | Cholesterol: 264mg | Sodium: 646mg | Potassium: 1826mg | Fiber: 9.5g | Sugar: 13.9g | Calcium: 317mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Found you on YouTube and have made several of your soup recipes. Made this for St. Patrick’s Day for the family. As we have someone with celiac, did the corn starch slurry instead of the flour and used red wine in place of the Guinness. It was absolutely delicious.
Thank you for all the recipes you post (here and on YouTube). It has helped with my meal prep routine and helped me become a better home chef. Keep the recipes and videos coming!
Hi Scot, thanks for the comment. I really appreciate you sharing your adjustments to make this GF – I know this comment will help others who are also looking to modify. I’m so happy you enjoyed this one and the videos and recipes in general!
Looking forward to trying this! I was wondering, what do the yolks accomplish in the mashed potato portion?
Hi Deirdre, the egg yolks help to emulsify and bring everything together. You don’t have to add them if you don’t want to. Hope you enjoy!
I’ve never made a shepherd’s pie or even cooked with lamb, but I made this today and it was one of the easiest recipes ever, and it turned out incredible. I will definitely be making this at least a few times a year, especially in the winter!!
Hi Aaron, I’m so happy you enjoyed the shepherd’s pie and really appreciate the comment!
Can you make this ahead of time then bake it?
If so, how long would you bake it?
Hi Chris, you can make the entire thing (including baking it in the oven to cook the eggs in the potatoes, etc) ahead of time. Then, just heat in the oven at 350 until warmed through before you’re ready to serve.
Love this recipe one question I always heard you should buy the Guinness from a can because the flavor is better. Have you heard that or is it a myth
Hi Maggie, if I am going to drink a Guinness I prefer the one from the can as the cans have the floating widget that releases nitrogen into the Guinness giving it that creamy consistency you’d get from a tap. As far as flavor goes, I find the can is similar to a bottle and if you’re going to cook with it, either would be fine. Just my opinion! 🙂
My favorite recipe!! I follow you on Facebook. You’re a great cook. Thank you
Hi Kat, so happy you enjoyed and really appreciate the comment! Thanks!
Followed your recipe and it was absolutely fab-u-lous,my husband has had chemotherapy and it has completely changed his taste buds , consequently so many dishes he used to like ,he now doesn’t so thank you for this recipe . Love watching you cook and your beautiful children sampling everything. Lovely family xx
Hi Jill, thanks for the comment and so happy you liked the recipe. I appreciate the kind words and wish you and your husband all the best.
Jim you absolute menace. Your cooking knows no bounds does it.
Haha, thank you!
Another keeper! I did add more seasonings; garlic and onion powders but that’s just me because I add it to almost everything. The lamb flavor was so good and the potatoes were absolutely delicious! Never thought of adding yolks to mashed potatoes but it worked and gave them such a pretty color! Thanks Jim!!
Hi Linda, so happy you enjoyed this one and really appreciate the comment!
Jim I’m not a lamb fan can I use Gr beef in this recipe? I just love your recipes thank you for sharing so manny I’m a big fan
Hi Maryann, yes, you can definitely use ground beef. When this recipe is made with ground beef it’s known as “Cottage Pie” instead of shepherd’s pie.