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–+ servings

Shepherd's Pie

This shepherd's pie is made with both wine and Guinness to add a unique depth of flavor. The rich and flavorful gravy coats the lamb and veggies and is topped with creamy, cheesy mashed potatoes that get browned to perfection in the oven.
Print Recipe
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Course: Main Course
Cuisine: British, Irish
Keyword: Cottage Pie, Lamb, Shepherd's Pie, St. Patrick's Day
Servings: 6

Equipment

  • 12 Inch Cast Iron or Oven Safe Pan OR 13 x 9 casserole dish
  • Large Pot
  • Wooden Spoon
  • Spatula
  • Measuring Cups

Ingredients

Filling

  • 1.5 lbs Ground Lamb or ground beef
  • 1 large Onion chopped (about 2 cups)
  • 3 large Carrots diced (about 2 cups)
  • 2 stalks Celery diced (about a 1/2 cup)
  • 1 Tbsp Garlic chopped
  • 2 tsp Rosemary fresh, chopped OR 1 tsp dried
  • 2 tsp Thyme fresh, chopped OR 1 tsp dried
  • 1 tsp Sage fresh, chopped OR 1/2 tsp dried
  • 1 tsp Oregano fresh, chopped OR 1/2 tsp dried
  • 1 tsp Onion Powder
  • 3 tbsp Butter
  • 1/3 cup All-Purpose flour
  • 1/2 cup Guinness See notes
  • 1/2 cup Red Wine See notes
  • 2 cups Beef Broth See notes
  • 1 tbsp Brown Sugar
  • 1 tbsp Worscestershire Sauce
  • 2 tsp Beef Bouillon Paste
  • 1 tsp Sherry Vinegar
  • 1/2 cup Peas frozen
  • Salt & Pepper to taste

Mashed Potatoes

  • 2 lbs Golden Potatoes Peeled and Chopped into 1 1/2 -2 inch cubes
  • 1 Bay Leaf
  • 1/2-2/3 cup Half n Half
  • 6 tbsp Butter
  • 1 cup Sharp Cheddar Cheese
  • 1/4 cup Whipped Cream Cheese or room temperature plain cream cheese
  • 1 Egg Yolk

Instructions

Make the Filling

  • Heat a deep skillet over medium-high heat, add a drizzle of oil and brown the lamb. Once the lamb is nearly all browned move it to one side of the pan and gently tip the pan to allow the fat to accumulate on the other side. Using a spoon or baster, remove all but 1-2 tablespoons of fat.
  • Add in the onions, carrots and celery. Sauté for about 5-7 minutes until just softened and the onions begin to turn translucent. Add in the garlic, herbs and spices and cook for 1-2 more minutes.
  • Sprinkle over the flour and cook for about 2 minutes. Continuously stir while you pour in the beef broth, Guinness and red wine. Bring to a simmer. Mix in the brown sugar, worschestershire sauce and beef bouillon paste. Allow to simmer for about 30 minutes until the gravy thickens and it reduces by about half. Stir in the peas and turn off the heat.
  • Allow the filling to cool to room temperature so it's easier to spread the mashed potatoes over top.

Make the Mashed Potatoes

  • Preheat the oven to 400° and arrange a rack 6 inches from the broiler.
  • Place the peeled and cubed potatoes in a pot filled with cold water. Bring to a gentle boil and toss in the bay leaf. Cool for about 20 minutes until fork tender.
  • Drain the potatoes and then put them back in the pot over low heat. Stir for a few minutes to remove excess moisture.
  • Press the potatoes through a potato ricer into a medium sized bowl. If you don't have a ricer, use an electric mixer to mash the potatoes in the bowl with the half and half and butter. Fold in the cream cheese and cheddar cheese. Start with 1/2 cup of half n half and add more as necessary. Next, add in the egg yolk and fold to mix that through the potatoes.
  • Dollop the mashed potatoes across the top of the filling and using light hand, spread from edge to edge.
  • OPTIONAL: To make a design on top of the mashed potatoes, angle a fork on a diagonal then press down onto the mashed potatoes and slightly drag to create lines. Repeat in the same direction. Move to the next line down and perform in the opposite direction. Continue until the entire dish has the herringbone pattern.
  • Bake at 400° for 25-30 minutes until bubbling and starting to brown on the top.
  • Cool — This allows the filling to set up and thicken. If you have the time, let it cool for 20-30 minutes before serving for clean slices that aren't runny but still warm enough to enjoy. Allow at least 10-15 minutes before serving otherwise.

Notes

  • Gravy: You need 3 cups of liquid total. If you want to omit the beer and wine use 3 cups of beef broth. 
    • I have also made this with 3/4 cup of both Guinness & Red wine plus 1 1/2 cups of beef broth and it turned out excellent as well. It depends on how much you want to be able to taste the Guinness and Red Wine in the gravy. Using a 1/2 cup of each gives a subtle depth of flavor. 
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