How to Make Irish Shepherd’s Pie for St. Patrick’s Day
A Classic Comfort Food
With St. Patrick’s Day approaching, you may be thinking about ways to celebrate. Even if you don’t observe this holiday, you might be looking for new dinner ideas. This Irish Shepherd’s Pie recipe is the perfect solution. Shepherd’s pie is thought to have originated in Scotland or Great Britain, but it has become a staple in Irish cooking. It’s traditionally made with lamb, veggies, and mashed potatoes, and it was created as a frugal way to use leftovers. Substituting beef for lamb (as I do below) is perfectly fine, but technically, that dish is called Cottage Pie. If you have leftover mashed potatoes from dinner the night before, this shepherd’s pie recipe is a great way to use them. Check out these cheddar chive shamrock scones and Irish Guinness brown bread for more St. Patrick’s Day feast ideas.
Making Irish Shepherd’s Pie
This recipe serves about 4 people. You’ll need an 8-inch by 8-inch baking dish, preferably, or if you’re doubling the recipe, you can use a larger dish. If you don’t have leftover mashed potatoes, make those first using your preferred method. To begin, preheat your oven to 400°F. Then heat a large skillet over medium heat, and add a drizzle of olive oil, 1 small, diced yellow onion, and 2 to 4 minced garlic cloves. Sauté until tender.
Once the onion and garlic are tender, add 1 pound of ground lamb or beef, and season with salt, pepper, thyme, and garlic powder. Continue cooking and occasionally stirring the meat until browned, then add frozen mixed veggies.
Once the mixed veggies are thawed, stir in the flour and butter. Then add the tomato paste, Worcestershire sauce, and beer or stock. I used Guinness beer this time for a little Irish flair, but you can also use red wine or the more traditional beef stock. Next, simmer the mixture until it thickens, and add any other desired seasonings before removing it from the heat. Grease an 8-inch by 8-inch baking dish, or larger dish if doubling, and evenly add meat and veggie mixture to dish.
Next, spread the mashed potatoes over the top of the meat and veggie mixture. If you’re using leftover mashed potatoes, warm them for a bit in the microwave or on the stovetop so it’s easier to spread. Then brush the top of the casserole with beaten egg. This step will help the potatoes brown. Sprinkle parmesan cheese on top.
Bake for 22 to 26 minutes, or until the potatoes and cheese are brown. Serve and enjoy!
Irish Shepherd’s Pie
Equipment
- 8-in. x 8-in. baking dish
- Large pan
Ingredients
- olive oil
- 1 small yellow onion, diced
- 2-4 garlic cloves, minced
- 1 lb. ground beef or lamb
- 1-2 bags frozen mixed veggies
- 3 tsp. flour
- 2 tbsp. butter
- 1-2 tbsp. tomato paste
- 1 bottle beer, or 1½ cups beef stock
- worcestershire sauce, to taste
- garlic powder, to taste
- dried thyme, to taste
- salt, to taste
- pepper, to taste
- 1 egg, beaten
- 2-4 cups mashed potatoes, leftover or fresh
- 1 cup shredded parmesan cheese, for topping
Instructions
- Preheat oven to 400°F.
- Heat large skillet on medium heat and add olive oil.
- Add diced onion and minced garlic to pan and sauté until slightly tender.
- Add ground meat and season with salt, pepper, garlic, and thyme.
- Cook until meat is browned then add frozen mixed veggies.
- Once mixed veggies are thawed, stir in butter and flour.
- Then add tomato paste, worcestershire sauce, and beer or stock.
- Simmer to reduce mixture until thick. Add any desired seasonings and remove from heat.
- Grease 8-in. x 8-in. square baking dish. Add meat and veggie mixture evenly in dish.
- Spread mashed potatoes over top. If using leftover mashed potatoes, reheat to ease spreading.
- Brush top of casserole with beaten egg. Sprinkle parmesan cheese on top.
- Bake for 22-26 minutes or until the mashed potatoes and cheese are brown on top.
- Serve and enjoy!
