Irish Sheppard's Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6
St. Patrick's Day is coming soon, and who doesn't want some an-bhlasta bain or delicious cuisines for their green day celebrations! This will be sure to fill your guests tummy's with happiness and sonas!
  • Meat and Vegetables:
  • 1 lb. ground lamb
  • 1 lg. sweet onion, diced
  • 5 cloves garlic, minced
  • 3 Tbsp. butter, unsalted
  • 3 Tbsp. all purpose flour
  • 1 C. Guinness Stout
  • ½ C. red wine
  • 1 C. beef broth
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. rosemary
  • 1 C.frozen peas
  • 2 carrots, chopped
  • salt and pepper to taste
  • Potato Topping:
  • 3 Lg. russet potatoes, skinned and diced
  • 1 C. Whipping Cream
  • 20 oz. Aged Reserve Kerry Gold Cheddar
  • 8 Tbsp. (1 stick) Kerry Gold unsalted butter
  • 1 Tbsp. chopped chives
  • Salt to taste
  1. Start by boiling your potatoes, for about 15 minutes, or until tender.
  2. While the potatoes are boiling, start prepping the veggies and place in a mixing bowl.
  3. In a large skillet, place your ground lamb, and cook on medium until most of the meat is browned and drain excess oil.
  4. Add in the vegetables and butter and saute. sprinkle in the flour while mixing to thicken the meat mixture.
  5. Deglaze the pan by adding the wine, Guinness and broth and scraping the bottom of the pan.
  6. Add in the Worcestershire sauce and rosemary and salt/pepper to taste. Stir and simmer on low for 15 minutes to thicken the meat mixture. Prepare the potatoes while the meat mixture simmers.
  7. Drain potatoes and place back into the pot, Add butter, cream, chives and salt. Mash and mix with a potato creamer until smooth (you can use a hand mixer for creamier potatoes) and fold in the grated cheddar cheese, mixing evenly.
  8. Spoon 1½ cups of meat mixture into 6 individual 2 cup crocks or a 9" x 13" pan and fill the remainder with the potato topping. Bake in the oven for 350°F
  9. I like to turn on my broil and brown top an little more
Recipe by Black Apron Affair at