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Happy first week of March. We’ve almost made it friends, we are almost to spring!!!
And….IT IS ALMOST ST. PATRICK’S DAY!!!! What better way to celebrate than with some good ol traditional Irish Shepherd’s Pie?!
If you’ve been following along for a while, you know that I go crazy for St. Patrick’s Day because I studied abroad in Dublin, Ireland while I was in College. The obsession with anything Irish has never left me. It was an experience that shaped who I am today.
I originally shared this Shepherd’s pie recipe back in 2018. Time for a glow up. Improved photos, improved recipe, better SEO…so that more people will find this post, and make this recipe!
I never shy away from the excuse to celebrate anything Irish. What’s not to love about shepherd’s pie? It’s got ground beef, or lamb, with mushrooms, onion, corn, peas and carrots cooked in a delicious gravy sauce that’s topped with a mashed potato crust that’s baked in the oven.
It’s a meal-in-one. You’ve got your meat, and potatoes, and a few veggies, thrown in there for good measure.
It is comforting, hearty, and perfect for cold winter nights, or even late fall, and early spring nights. It’s great for feeding a crowd, or for having leftovers throughout the week (more on that later).
This recipe sounds like the ultimate Midwestern dish, if you ask me. People are all about their meat, and potatoes,…and casseroles here. Which, brings up a great question…why aren’t Midwesterners making shepherd’s pie left and right??!?!
To all my fellow Midwestern friends, let’s change that!
What is Shepherd’s Pie?
Shepherd’s pie is a savory “pie” (or, a sort of casserole), that’s made with ground meat that’s cooked in a gravy, the filling sometimes has some veggies. All of that is topped with a mashed potato “crust” that is baked in the oven.
What is the difference between shepherd’s pie and cottage pie?
The only real difference between shepherd’s pie and cottage pie is the type of ground meat used.
Cottage pie is made using ground beef. Whereas, shepherd’s pie is made using ground lamb. This makes sense since a shepherd takes care of sheep.
In my recipe I call for either using ground beef, or ground lamb. This is because they are easily interchangeable, and you can use whichever you prefer the taste of/is easiest for you to buy.
Technically, I made my pie using ground beef, because it is easiest for me to get here in Iowa. However, I do love lamb, and have made it with lamb in the past – it’s so good!
Regardless, I decided to call this recipe Shepherd’s pie because that is what it is most commonly known as – especially in America.
Other variations of shepherd’s pie:
That being said about cottage pie, vs shepherd’s pie, there are many variations made all over the world.
There is a vegan version made using lentils, instead of meat, called a shepherd-less pie. And, there is a variation using fish and seafood in a white cream sauce, it’s called fisherman’s pie.
I shared my version of a fisherman’s pie a few years ago. It’s delish!
Of course, from there, different countries have their own twists on the recipe, like France, Brazil, Portugal, Canada, Scotland, and of course, England (which, tends to be pretty similar to Ireland’s version). Read more about this here.
Where did shepherd’s pie originate from?
Shepherd’s pie goes way back. But, from some research, it looks like it originated in the United Kingdom, while they were in control of Ireland. Which is why Ireland’s version, and the UK’s version are pretty similar.
Shepherd’s pie was created as a way for people to use up leftover meat, and potatoes. Honestly, it sounds like it was a common, humble dish back in the day. (Source)
Do the Irish actually eat Shepherd’s pie?
YES!!!
I know from personal experience. While I lived in Ireland I enjoyed finding shepherd’s pie available on many pub menus. It was a welcome meal that warmed me up from the chilly winter winds, and rain.
Is this shepherd’s pie authentic?
It probably depends on who you ask. I bet every Irish family has their own favorite recipe that they cherish, and consider to be the best.
The main components for any shepherd’s pie is ground lamb, technically (or, ground beef), cooked in gravy with onions and maybe other veggies, and topped with mashed potatoes. Then, it is baked.
This recipe is my twist on shepherd’s pie. Yes, I kept true to the main components. But, I did add carrots, peas, corn, mushrooms, and red wine to the sauce. All for extra depth of flavor that, in my opinion, takes the dish over the top. I hope you think so too.
How, and when to serve shepherd’s pie?
Of course, you can make shepherd’s pie as a way to celebrate St Patrick’s day.
However, it’s also a great dish to serve for fall, winter, and early spring. When there’s a chill in the air, and the nights are long.
This recipe serves 8 to 10 people, so it is ideal to make for larger families, or for serving to a crowd. It’s a rustic, and homey dish that will bring anyone together.
It is a meal-in-one: meat, potatoes, and veggies. We often eat shepherd’s pie as is, on it’s own.
However, when we want to lighten things up a bit, we like to serve it with a simple side salad.
Is shepherd’s pie good leftover?
Yes. The saucy gravy does dry up just a bit as you re-heat it, but we still enjoy it all week long.
I think this is a great recipe for meal prep. Especially if you eat it the night you make it, and then have the leftovers during the week.
Can you make shepherd’s pie in advance?
Partially, yes.
You can cook up the potatoes, mash them. Allow them to cool, and store them in the fridge.
Then, you can cook up the filling and allow that to cool, store it in the fridge separately from the mashed potatoes.
When you’re ready to bake it, you can assemble it in your skillet, or baking dish, and pop it in the oven.
Keep in mind that you may need to cook it a little longer than the directions say since the ingredients are cold.
Equipment I used to make this recipe (affiliate links)
- Vegetable peeler – Makes quick work of peeling the potatoes.
- Medium sauce pot – the perfect size for boiling a few potatoes. I love my stainless steel sauce pot.
- Chef’s knife – The ideal knife for chopping the onions, mushrooms, and potatoes. Can’t live without it!
- Colander – For draining those potatoes once they are cooked.
- Potato masher – The perfect tool for mashing those taters!
- 12 inch cast iron skillet – I LOVE using my cast Iron skillet to make shepherd’s pie – you can cook the veggies and meat in the skillet, top it with potatoes, and finish it off in the oven. And, it even looks pretty enough to serve straight from the skillet. A win!
- Meat chopper – I like using my meat masher to break the ground lamb/beef into small crumbles.
- Wooden spoons – Ideal for stirring the food in the skillet as it’s sautéing. I love this set by Zulay. It’s both functional, and beautiful.
- Liquid measuring cup – a go-to for measuring out the broth for this recipe.
I hope you enjoy this recipe as much as we do. It is one that is near and dear to my heart.
Reasons to love shepherd’s pie:
- It’s hearty,
- cozy, comforting,
- and so delicious.
- It’s perfect for St. Patrick’s day,
- or, anytime it’s cold out.
- It’s great for serving to a crowd.
- And, it makes good leftovers.
- It’s easy to make gluten free.
- You can use ground beef, or ground lamb.
- It’s a meal-in-one: meat, potatoes, and veggies.
- It’s saucy,
- meaty,
- savory,
- and topped with fluffy mashed potatoes.
- It’s simple, yet impressive.
Whether you make this recipe to celebrate St. Patrick’s Day, or just to cozy up to a warm meal, you won’t be disappointed,
Slainte! (Cheers, in Irish)
More St. Patrick’s Day inspired recipes:
- healthy fish pie
- Irish champ (mashed potatoes with green onions)
- Irish tea bead (AKA barmbrack)
- traditional Irish stew (with beef or lamb)
- healthy shamrock shake (AKA indulgent smoothie)
- Easy Irish coffee
- Irish brown soda bread
Did you make this recipe?
Let me know how it went. Leave a comment below, along with a star rating. I love hearing from you. Thanks, friends!
Print
Traditional Irish Shepherd’s Pie
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 to 10 1x
- Category: entree, red meat, meal prep, dinner
- Method: chop, boil, saute, bake
- Cuisine: gluten free, nut free
- Diet: Gluten Free
Description
This classic Irish dish is the perfect way is hearty, comforting, and perfect for cold nights. It’s a great way to celebrate St. Patrick’s Day – or, to enjoy it as leftovers throughout the week. It’s one of our favorite Irish recipes.
Ingredients
Mashed potatoes
- 2 pounds russet potatoes (about 3 medium 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, 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, 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 wine, 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 (12 ounce bag) frozen peas and carrots
- 1/2 cup frozen corn
Garnish (optional)
- parsley, chopped
Instructions
- Prepare: grab the ingredients, for the mashed potatoes (butter, milk, sour cream/Greek yogurt, salt, pepper, and the beaten egg), and measure everything out so it’s ready to go. Makes sure to reserve 1 tablespoon of that butter in a separate dish for later.
- Boil the potatoes: Add the peeled, and chopped potatoes to a medium sized sauce pan. Add cold water, just to cover, along with the 2 teaspoons of kosher salt. Cover, and allow the potatoes to come to a boil on the stove. Remove the lid, and reduce to a simmer. Allow them to simmer for 8 to 10 minutes, or until the potatoes are fork tender. Drain immediately. Allow the potatoes to sit in the colander for 2 minutes to let any excess water drip off them. then transfer the potatoes back to the sauce pan.
- Prep the veggies for the filling: While the potatoes are cooking, this is the ideal time to prep all your veggies for the filling, as instructed above (the onion, garlic, mushrooms, thyme, and rosemary). Also, get the remaining ingredients measured out (tomato paste, flour, red wine, and broth). Leave the frozen veggies in the freezer until the last minute.
- Mash the potatoes: returning to the cooked, and drained potatoes that have now been returned to the sauce pot they were cooked in, add the 3 tablespoons of butter, a portion of the milk, sour cream/Greek yogurt, 3/4 of teaspoon of kosher salt, and the black pepper, and use a potato masher to mash until it starts getting smooth. Once half mashed, add the remaining milk and continue mashing until smooth. Then, slowly stir in the whisked egg. The potatoes should be thick, but fairly loose as they will thicken up in the oven. If needed add another tablespoon or two of milk to loosen it up more. Cover with the lid, and set aside.
- Preheat the oven: At this time preheat your oven to 400 degrees Fahrenheit.
- Cook the ground beef. or lamb: Heat a 12 inch, oven safe skillet, with high sides over medium high heat (I like to use my cast iron skillet). Note: Alternately you can cook the filling a skillet and transfer it to a separate pie dish, or casserole dish for baking. Once the pan is hot, melt 1 tablespoon of butter in the pan (omit if using a fattier ground meat), breaking up the meat into small crumbles. Season with the 1/2 teaspoon each of kosher salt and pepper.
- Add the veggies: Once the ground meet is mostly cooked add the onion, garlic, and mushrooms to the pan. Sauté for another 5 minutes, or until the veggies are tender. Add the thyme and rosemary and sauté for another minute, or until fragrant. Note: if you’re using a fattier meat, and there is a lot of grease, at this time, drain some of that grease off. 1 to 2 tablespoons of grease is okay, but you don’t want it to be swimming in it. Stir in the tomato paste and cook for another minute, until the tomato paste turns a darker color. Stir in the flour and cook another minute, stirring constantly.
- Deglaze: Add the red wine and use a wooden spoon to scrape up any bits that are stuck onto the pan. Allow the wine to come to a simmer, simmer for 3 minutes. The alcohol smell should cook off (this means the alcohol has cooked off, leaving behind only the flavor), and the wine has reduced.
- Add the broth: Add the broth, and worcestershire sauce to the pan. Allow the liquid to come to a simmer, simmer for 3 minutes, or until the liquid has thickened, and holds it’s shape for a second when you scrape a spoon through the mixture. At this time add the 3/4 to 1 teaspoon of salt and pepper (each), and taste. Adjust the seasoning as needed. Stir in the frozen peas and carrots, and corn. Spread the mixture into an even layer (preparing for the mashed potatoes). If using a separate baking dish for baking the pie, transfer the filling to that dish now.
- Spread the mashed potatoes on top of the filling: Spoon the potatoes on top of the filling, (I like to use an ice cream scoop for even distribution), and use the back of a spoon to spread them out evenly to the edges. Melt the 1 tablespoon of reserved butter and pour it on top of the potatoes.
- Bake: Transfer to the oven and bake for 15 to 20 minutes, or until the filling is bubbling out on the edges.
- Broil: If your potatoes didn’t get very browned then you can pop them under the broiler for 1 to 3 minutes just until the potatoes are browned, and have a slight char on the edges – keep a close eye on it.
- Rest: Allow the pie to rest for 15 minutes.
- Garnish: If desired, garnish with chopped fresh parsley.
- Serve: Use a serving spoon to scoop out portions of the shepherd’s pie onto serving plates. If serving to a crowd, I think it’s nice to put the whole pie on the table and allow guests to serve themselves. It looks nice this way, and they can easily go for seconds. We enjoy this as a hearty meal-in-one, but we also like to serve it with a simple side salad when we want to lighten the meal up a bit. (see notes for make-ahead options).
- Leftovers: This meal re-heats great. It does lose a little bit of the sauciness, but it still tastes delicious. Allow the pie to cool completely before transferring to air tight containers. I like to use multiple Tupperware containers (or one extra large one), so that I can keep the pie in one even layer instead of mixing up the potato and filling. Store in the fridge for up to 1 week. Re-heat gently in the microwave.
Notes
ground beef VS ground lamb: You can use either ground beef, or ground lamb. Technically, if using ground beef it’s called a cottage pie, and if using lamb, it’s called shepherd’s pie. Lamb is very common to use in Ireland cuisine. However, both options are very delicious, and it’s up to what you like/is easy to find.
Grass fed beef/lamb: If possible, I highly recommend using grass fed beef or lamb whenever you can. I know this is harder to find, and more expensive, but Ireland primarily produces grass fed beef and lamb, so it will be the closest experience you can get to actually eating the dish in Ireland. However, if you can’t get grass fed meat, that shouldn’t stop you from making this recipe with what you have. It will still be delicious.
Gluten free flour: Swap white rice flour for all purpose or whole wheat flour for a gluten free option.
Gluten free: Also, make sure to use gluten free worcestershire sauce.
wine substitution: If you don’t drink wine simply substitute the wine with extra beef broth, or chicken broth. However, keep in mind that the alcohol does mostly cook of, leaving behind only the flavor.
Make ahead option: You could make mashed potatoes and the filling in advance, leaving out the frozen vegetables. Store them separately, and when you’re ready to bake, simply add the filling to your baking dish or oven safe skillet, stir in the frozen veggies to the filling. If the filling seems a little congealed, heat it up in the microwave to loosen it up a bit. If it seems a little dried out, than stir in a little extra broth (I added about 1/4 cup). Then evenly smooth the potatoes on top. Bake as instructed above, keeping in mind that it may need to bake it for an extra 10 to 15 minutes since it was cold from the fridge, bake until the filling is getting nice and bubbly – keep an eye on it towards the end.
Emily, this looks fantastic! Can we celebrate St. Patrick’s Day again this year? Am saving your recipe!
Thanks so much Stephanie! Yes, I am totally on board for celebrating St. Patrick’s day again lol! 🙂
We always make “Shepherd’s Pie” (really cottage pie) on the first day of Advent and this year I decided to try a different recipe. I had never made it with mushrooms before and this recipe was perfect. Ours was not gluten free and I did not have the liquid smoke. We used fresh herbs since we had some rosemary and thyme left over from our Thanksgiving cooking and I just made sure to use more of the fresh since the dried is more potent. Thanks so much for a great recipe- will definitely make again.
So glad you enjoyed the recipe, Jessica. I love the addition of rosemary, and the fresh herbs. Thanks for sharing. 🙂
We made your recipe tonight and LOVED IT!!!! My husband likes heat in his food, so freshly chopped jalapeños atope his half and freshly chopped parsley on mine. WIN WIN WINNNNER recipe!
Yay so glad you enjoyed it Leah! The Jalapenos sound like a tasty addition. Thanks for sharing, and for the kind review. 🙂
A traditional Shepherd’s Pie with beef!? You’ve got to be kidding me…
Hi Bob, as I stated both in the post, and the recipe card that technically shepherd’s pie is made using ground lamb, and cottage pie, is made using ground beef. I do include the option to use either meat in the recipe card.
Aside from the type of meat used in Cottage pie versus shepherd’s pie, the remainder of the recipes are essentially the same, making the type of meat that is used interchangeable. I do call this recipe shepherd’s pie – since that is how it is most commonly known as, and tell readers that they can use either ground beef, or ground lamb to make the recipe. I make it very clear in several different locations that shepherd’s pie is technically made with lamb. Not everyone has easy access to lamb, so I suggest using whichever is easier for them to get/they prefer to eat, so that they can still enjoy the recipe.
I appreciate your concern, but next time you consider leaving a negative review, it would be more helpful if you read the entire post first. Thanks.
I love this response! Great post!
Thank you Tylar. Glad to hear you like the post. Thanks for the 5 star rating! 😉
oh Emily, your reply to Bob was nearly perfect – but you needed to say you have to use Ground pieces of left over Roast Lamb,, – not mince meat from Butcher !! that is the Huge difference , you mince that meat yourself,, then mix it well with lots Tomato Sauce, a dash of worcestershire sauce, press the meat jnto your pie dish, top it with mash potato, pop it jnto oven only to brown the top and its “done” – that delicious flavour of the Roast Lamb as well as the texture of that meat is nothing like Cottage Pie at all ,, completely different.. boiled vegies are served beside it,,— but,, us kids lived it as is,, this comes from the 1940’s War years, I helped my German Grandma turn the handle of her mincer that she had screwed to her kitchen table, while she fed the pieces of meat into it… so I watched her make this many times., and we still do make it ,, please do try it and let me know how you liked it ,. yes you can still buy mincers,,,
This sounds like a real treat. I have a lot of special food memories with my Grandma too. They are the best. Thanks for sharing your story!
And, thanks for the kind star review – this helps my blog out a lot. 🙂
We don’t eat lamb or mushrooms or cook with wine so I’m so glad you explained the options. I’m going to make this on Sunday & am looking forward to it. It looks & sounds great!
Yes, I always try to leave as many ingredient substitutions in my recipes as possible, so that each person can make the recipe work for their particular needs.
I am excited that you are going to make the Shepherd’s pie! Let me know how you like it. 🙂
Happy St. Patrick’s Day!!!
Bob… the semantics police… you must be full blooded irish straight off the boat you are so right. Apparently your ability to read an entire article is strong with you. She could call it gloobersnot and doesn’t change the amazing outcome of this recipe. Go cook yourself some hamburger helper or something.
hahaha!!! Bob, thank you for the kind (and funny) review, and rating! So glad to hear that you enjoyed the recipe! 🙂
I made this for some friends and we had a real feast with them. They all loved it so much that It was gone within 10 minutes and left everyone wishing for more. Will be making this recipe from now on.
That’s so awesome to hear that you and your friends enjoyed the Shepherd’s pie so much! Thanks so much for sharing. 🙂
I have not made it yet, but this recipe sounds extemely delicious, but with all due respect; according to most “experts” on Alcoholism; the alcohol does not totally cook off though it does reduce greatly. There may only be miniscule amounts but it IS still in there… It might not hurt someone who doesn’t drink simply because of medication side effects, but it still could hurt someone who is seriously alcoholic and fighting for sobriety.
Interesting. It was never my intent to suggest that a recovering alcoholic should use wine in a recipe. I do always include a substitution option in my recipes to omit the wine. I have updated the recipe to make the substitution for extra beef broth in place of the wine more easy to find, by stating it in the ingredients, and not just the notes of the recipe card. Hope this helps, and hope you enjoy the recipe. 🙂
I printed out the recipe to use in my kitchen. The font was so small that I could barely read it. I made a major mistake in that I used too much broth. There were other issues with the recipe. One good thing it did taste good.
Hi, I am sorry to hear that the printed recipe was too small. For future reference, you can click the “options” button on the top left hand corner of the print page. From there you can select a “large” font size. It will print out on more than one page though, but it will be a much larger font to read. I hope this helps.
If you wouldn’t mind sharing, what are the other issues with the recipe? If I know about the issues you had then I can troubleshoot and update the recipe to make it better. I would appreciate any feedback you can give. Thanks.
This was excellent! My BF had three helpings!
I made the filling first, and put it in the casserole dish. Then cooked the potatoes in the same pot. So only used one pot. Very easy and absolutely delicious.
Sandy, I am so glad to hear that you enjoyed the recipe. Thanks so much for the kind review, and rating! 🙂
By far, the best Shepherd’s Pie I’ve ever tasted! Fantastic recipe, this is definitely a keeper! Thank you! WOW!
Thank you so much, Robin. I am so glad to hear that you enjoy the recipe. Thanks for the kind review. 🙂
Made “cottage pie” last night, cooked in a glass pie dish on top of a pan to catch overflow. Cooked for 15 followed by 3 minutes of broiling. Needed 20 minutes to set up. Used a merlot/ cab sauv blend that was perfect for the wine and chicken bone broth. It was AMAZING. We will be making again!
I am so glad to hear that you enjoyed the recipe! Thank you so much for sharing your experience and leaving such a lovely review and rating. 🙂
Thank you for this!!! My Irish soul is full! I made the 2 lb version and substituted beef broth with vegetable broth to stay away from beef for the purpose of the full lamb taste. I also added a cup of parmesan regiano to the potatoes (not traditional, but a good addition). I used fresh carrots so I added them early to soften them up, and I roasted fresh corn (2.5 cups) and used frozen peas. I have pictures, but it looks like I cannot add them. The family loved it! It was gone in 60 seconds…
You might be able to see my pics on my Facebook post: https://www.facebook.com/david.cheney.311/
This is a perfect recipe. Thank you for posting!!!
Respectfully,
Dave
Hi Dave,
I am so glad to hear that you enjoyed the recipe. Thanks so much for sharing your experience and your adaptations. I couldn’t find the pictures on facebook, but if you tag @robustrecipes in them then I would be able to see them, I think. Thanks again for the kind review. 🙂
Emily