Shepherd's Pie

I wanted to post one that is for one of the favorite holidays in our house, St Patty's Day! Everything from green beer to green feather boas, shamrock glasses, and blinking pins and jewelry will be found here. Actually you never know WHAT you will find in my house on St Patty's Day, BUT I can guarantee you will find some awesome Irish inspired food!!

Shepherd's Pie

Potato Topping:

4 large russet potatoes, peeled and quartered
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
salt and pepper to taste

Pie Filling:

6 slices bacon chopped
1 tablespoon olive oil
1 soft ball sized sweet onion chopped
1 teaspoon salt
1 teaspoon sugar
1 pound lean ground beef, (or Lamb for a more traditional pie)
3 carrots, diced
3/4 cups frozen peas
4 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 can/bottle Guinness
1/2 cup beef broth
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1/2 teaspoon pepper
1/2 cup grated Cheddar, (Gruyere or Swiss can be substituted)
2 tablespoons chopped fresh parsley leaves 

In a large pot bring the potatoes and garlic to a boil reduce heat to medium and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 min. Drain and return to the pot. Add the sour cream, 1/4 cup of broth, butter, salt and pepper, and mash until the potatoes are light and fluffy. If the mixture is too dry, add the remaining 1/4 cup broth. Cover and set aside.
Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp. With a slotted spoon, transfer the bacon to a plate, set aside.
Add the oil to the drippings in the skillet and over medium heat add the onions and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 min. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 5 min. Stir in the beef and cook, until the beef begins to brown. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 min. Stir in the tomato paste and flour and cook, stirring, until well blended. Add the beer, bring to a boil for 3 min. Using a wooden spoon scrape up all the browned bits from the bottom of the pan. Add the cooked bacon, the broth, rosemary, the remaining 1/2 teaspoon of salt, and pepper to taste, and bring to a boil. Reduce the heat and simmer until the sauce thickens, about 15 min.
Spoon the filling into the baking dish. Spread the potatoes evenly over the beef mixture. Bake until the topping is lightly browned, about 35 min. Remove from the oven, top with cheese and bake for 10 min. Remove from oven let rest for 10 min. Top with parsley, serve.


  1. OH MY... so many things I love about this... Guiness of course, but the beef broth in the taters is a wonderful touch. I just love the photo, make sthe top just GLOWWWWWWWW

  2. Thank you so much! This recipe takes a bit of work but is soooooooooooo yummy with beef OR lamb!

  3. Very nice now this is a truly great reworking of a classic..

  4. This looks amazing. We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
    Debi and Charly @ Adorned From Above

    1. Thanks for the invite :) I would love to share for your party!

  5. Hi Bobbi,
    We just wanted to let you know that this post is being featured at this week at Wednesday's Adorned from Above Blog Hop. Thanks so much for sharing with everyone. We really appreciate it.
    Have a great week.
    Debi and Charly

  6. HI! Hopping here from Adorned from Above. Shepherds Pie used to be a regular here, then life happened and I forgot about it. This is the second time today I've been reminded of it. It's time to put it back in the recipe rotation. Your picture and ingredients made my mouth water.


    1. I am so happy Marie!! I know it has been a while since we have made it here so I think it will be on our table soon as well!