Recipes :

Irish Shepherd’s Pie

Irish Shepherd’s Pie is the perfect cold weather comfort food.  It also happens to be a wonderful and traditional Irish dish to serve on St. Patrick’s Day.  This Irish Shepherd’s Pie Recipe is savory and full of flavor.  This isn’t your typical casserole; it’s your casserole’s Irish cousin.  It is easy to adapt and make individual Irish Shepherd’s Pies using ramekins, as I did.  Serve with Irish soda bread and you have a satisfying meal your whole family will enjoy.

traditional Irish Sheperd's Pie

Irish Shepherd’s Pie
Prep time
Cook time
Total time
This traditional Irish dish is perfect for St. Patrick’s Day or any day you want a warm, hearty dish.
Recipe type: Main Course, Dinner, St. Patrick’s Day
Cuisine: Irish
Serves: 10
  • Meat Filling- 2 lbs. lamb, cubed into 1 inch pieces (can substitute with beef)
  • 1 large onion, finely diced
  • 6 cloves of garlic, crushed and minced
  • 6 medium carrots, peeled and diced
  • 3 TB. unsalted butter, melted
  • 4-5 TB. flour
  • 1¼ cups Guinness beer
  • 1½ cups red wine
  • 1½ cups beef broth or stock
  • 2 TB. Worcestershire sauce
  • 3 tsp. dried sage
  • 3 tsp. dried basil
  • 2 tsp. dried oregano
  • 1½ cups fresh peas (or defrosted frozen peas)
  • Salt and pepper to taste
  • Potato topping- 3 lbs. russet potatoes, peeled, cubed, and cooked until fork tender.
  • 6 TB. unsalted butter
  • 2 cups grated sharp (or extra sharp) white cheddar cheese.
  • ⅓ cup evaporated milk
  • 4 TB. dried parsley flakes
  • ¼ cup fresh chives, finely chopped
  • Salt and pepper to taste
  1. Meat Filling-Preheat oven to 350 degrees. In a large dutch oven, or skillet, brown meat over medium-high heat. Drain excess fat.
  2. Add carrots, onions, and garlic to meat and sauté until onions are clear. Add melted butter and stir to mix.
  3. Slowly mix in flour and coat meat and veggies. Pour in Worcestershire sauce, wine, broth, and Guinness and stir until mixture starts to thicken. Add peas and spice then bring to a simmer.
  4. Simmer on medium low heat for 15-20 minutes, stirring frequently. (if mixture gets too thick you can add a little more beef broth)
  5. Potato Topping- Drain cooked potatoes. Add to large mixing bowl or bowl of a stand mixer. Add remaining ingredients (setting aside ¾ cup of grated cheese) and mix on low speed with hand mixer (or in stand mixture) until smooth.
  6. Coat 13×9 baking dish or 10- 12 oz. ramekins with non-stick cooking spray. Add meat filling to pan(s).
  7. Carefully spoon potatoes over the meat filling until covered. Sprinkle with remaining grated cheese.
  8. Bake for 30-40 minutes or until cheese starts to brown and bubble (20-30 minutes if making individual sized pies in ramekins.)


traditional st. patrick's day recipes

Now, what’s for dessert?

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