Irish Shepherd’s Pie is a twist off of the traditional Shepherd’s Pie recipe that was thought to originate in Scotland or Britain.

Irish Shepherd's Pie
Irish Shepherd’s Pie – a meat and veggie pie topped with mashed potatoes.

Shepherd’s Pie is a baked meat pie made from lamb meat that is either cut in small chunks or minced.  Although there are many variations, small vegetables are typically added to the meat mixture and then topped with mashed potatoes.

It is thought that Shepherd’s Pie was a frugal way to use leftovers from a large Sunday meal.

Although the dish wasn’t created in Ireland, it has been adopted and served in Ireland for nearly 100 years.

True Shepherd’s Pie is made only with lamb meat. If you use beef, the name of the recipe actually changes to Cottage Pie.

Because I used beef in this recipe (because that is what I had on hand), I switched out the beef broth for Guinness beer in an attempt to make the dish more Irish like.

I was shocked at how much flavor it added to the dish.  I definitely think it is a keeper substitution for us!

Check out our other Irish recipes….. Corned Beef and Cabbage    &     Irish Soda Bread

Irish Shepherd’s Pie

INGREDIENTS:

1 tablespoon olive oil

2-3 large carrots, finely diced

1 medium yellow onion, finely diced

Irish Shepherd's Pie
Meat and veggies flavored in a thick gravy.

1 tsp. black pepper

11/2 tsp. dried thyme

1 lb. ground lamb or beef

1 Tbsp. butter

1 cup frozen peas

2 Tbsp. flour

1/2 cup red wine

2 Tbsp. tomato paste

4 Tbsp. Worcestershire sauce

1 cup beef stock, low sodium or Guinness beer

5-6 cups mashed potatoes, leftovers or fresh

1 egg, beaten

Fresh grated parmesan cheese, for topping

INSTRUCTIONS:

Irish Shepherd's Pie
Leftover mashed potatoes brushed with a whisked egg with a pastry brush.

Pre-heat oven to 400°F

1. Heat large skillet on medium heat. Add olive oil.

2. Add carrots to pan and sauté until slightly tender.

3. Add onions and sauté for one minute and add the ground meat, pepper and thyme.

4. Cook until the meat is browned, drain and return to pan.

5. Stir in the butter, peas and flour.

6. Then add tomato paste, wine, Worcestershire sauce and stock/beer.

Irish Shepherd's Pie
A full Irish Shepherd’s Pie made in a deep dish pie plate.

7. Simmer to reduce the mixture down until you have a thick meaty mixture. Add additional seasonings as desired. Remove from heat.

8. Grease/spray with non-stick spray a 9 inch deep dish pie pan. Add meat and vegetable mixture to the pan.

9. Spread mashed potatoes over the top. *If using leftovers, reheat slightly to increase the ease of spreading.

10. Brush with beaten egg and dust the top with Parmesan cheese.

11. Bake 20-25 minutes or until the potatoes are light brown on top.

Enjoy!

Mary and Jim

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Irish Shepherd’s Pie

Traditional Irish Shepherd’s Pie – an easy to make dish that is staple in Irish Cooking.

Ingredients

  • 1 tablespoon olive oil
  • 2-3 large carrots finely diced
  • 1 medium yellow onion finely diced
  • 1 tsp. black pepper
  • 11/2 tsp. dried thyme
  • 1 lb. ground lamb or beef
  • 1 Tbsp. butter
  • 1 cup frozen peas
  • 2 Tbsp. flour
  • 1/2 cup red wine
  • 2 Tbsp. tomato paste
  • 4 Tbsp. Worcestershire sauce
  • 1 cup beef stock low sodium, or Guinness beer
  • 5-6 cups mashed potatoes leftovers or fresh
  • 1 egg beaten
  • Fresh grated parmesan cheese for topping

Instructions

Pre-heat oven to 400°F.

  1. Heat large skillet on medium heat. Add olive oil.
  2. Add carrots to pan and sauté until slightly tender.
  3. Add onions and sauté for one minute and add the ground meat, pepper and thyme.
  4. Cook until the meat is browned, drain and return to pan.
  5. Stir in the butter, peas and flour.
  6. Then add tomato paste, wine, Worcestershire sauce and stock/beer.

  7. Simmer to reduce the mixture down until you have a thick meaty mixture. Add additional seasonings as desired. Remove from heat.
  8. Grease/spray with non-stick spray a 9 inch deep dish pie pan. Add meat and vegetable mixture to the pan.
  9. Spread mashed potatoes over the top. *If using leftovers, reheat slightly to increase the ease of spreading.
  10. Brush with beaten egg and dust the top with Parmesan cheese.
  11. Bake 20-25 minutes or until the potato is nice and light brown on top.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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2 thoughts on “Irish Shepherd’s Pie Recipe -Traditional Recipe With A Twist

  • March 13, 2018 at 8:44 pm
    Permalink

    I’m from N. Ireland & the dishes originate from the British & “Scots-Irish” people (from Scotland & Northern Ireland. That’s what my granny led me to believe – I think it’s right.
    We are constantly chuckling & horrified at the recipes that are talked about being from Ireland by Americans I’m afraid. Sorry. You’re bound to know our soda bread made of soda bread flour & butter milk probably? Our wheaten bread? Potato bread? – All made on a flat griddle although I use a large heavy bottomed frying pan on my hob at present BUT we’ve never heard of “boiled beef & cabbage”!? Nobody in any part of Ireland ever, or has ever, eaten that! You see – the people who moved to the USA were from a mixture of British, Irish, Polish, Russian, Germans, Italians – allsorts of countries! The language & recipes all got mixed up & the people “Americans” then had forgotten half their mother’s recipes so adapted the dishes to the foods they had around them. So the recipes were all changed.
    Here we make the recipes simply, as they always were & we think tastier. But you won’t be able to emulate it over the water as our meat tastes completely different & we grow our own vegetables or the small farm nearby does, so it’s all very fresh & all usually organic. We use the same ingredients as we always have & yes, it was made from yesterdays roast or piece of meat “left over” from the day before & spuds (potatoes) of course & always carrot, parsnip if you had them (a leek would be kept for the soups) & an onion & it makes a large meal from little meat.
    We don’t use tomatoes or paste or any other additives (that’s from Italian meals etc.). BUT! We do smother it in HP brown sauce!! Yum!
    So the nearest recipe using either beef or lamb won’t taste the same for you – you’ll have to come over here to try it!
    We’re not that happy to share our recipes either – as they’ll only get butchered again! Haha! (Only joking! )
    If you want to try – don’t be shy using the salt & pepper – use a big white onion, brown the minced beef, don’t pour off any fat, add a stock cube & we wouldn’t dream of using parmesan cheese here on pies only Italian dishes. We use ordinary Cheddar cheese for cottage pie – I use thick cheese slices with a sprinkle of grated. We put our peas on the side when dishing it out. We like plain food. That’s the way to make our pies.
    Guinness in a pie would only be in a steak & ale pastry-type pie – if you like Guinness – I don’t in food, but many people do.
    Each to their own, – whatever floats your boat or blows your hair back!!
    Recipes can be tweeked to suit yourself but we like our pies to stay the same as they’re perfect you see?! (Heehee! )
    I love old world garden farm & read all your blog it’s so helpful & interesting. I’d like to see more of the inside of your new home please? I’m nosey I know, but I just love it. We’re seriously downsizing ourselves & doing the decluttering tasks as often as we can, (my husband & I both suffer chronic pain & fibromyalgia syndrome & back injuries from accidents unfortunately so, you’re emptying one or two things a day for recycling etc. seemed a great idea.
    I haven’t been outside for just over 3 months & bedbound most of it so I can’t wait for Spring! ! I can’t wait to be in our gardens growing in my greenhouse etc. & in the fresh air – yeah!! Health is so important isn’t it? We’ve raised beds, potato crates, the lot. We’re in our 50’s but more like decrepit 80/90 year olds at the momentmoment though!
    Wishing you all the best,
    Heather.

    • March 14, 2018 at 12:33 pm
      Permalink

      Thank you for the lengthy comment. I was in Ireland last year and loved being a part of the culture where my grandparents lived. I love the food, and yes, although very plain in theory, it tasted very good. My favorite – Irish Stew! We can’t wait to get back in the garden as well – it’s been rather cold for an unusually lengthy time this year. We hope to do more articles on the house, but because it is so small, there are only so many things you can write about 🙂 Wishing you all the best! Mary and Jim

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