This Irish Shepherd’s Pie uses the classic deep, rich flavor of Guinness to elevate this simple dish into a mouthwatering casserole recipe.
We love shepherd’s pie, but I find it incredibly challenging to photograph! I mean, it’s this piping hot, hearty, earthy dish that comes together easily, serves up in a moment, and makes fantastic leftovers…but why does it have to be so hard to take pictures of? We’ve got a classic straight-up shepherd’s pie recipe and an amazing chicken shepherd’s pie recipe, both of which are well worth a make, but so hard to make pretty. I think it’s the mashed potatoes. They cover everything. Which is kind of the point, I guess.
Anyway, this Irish shepherd’s pie is classified as Irish because (drum roll) the meat is simmered in Guinness! It sounds like a gimmick, I know, but it makes an outrageous difference in flavor. As much as I love our original shepherd’s pie recipe, which I’ve been eating since I was about 15 years too young to buy Guinness, this one really blew me away. The beef takes on a deep, rich flavor that really leaves you craving additional helpings. Practical example? We always have shepherd’s pie leftovers. Not this time…
As we’ve said on previous occasions, whether you actually drink any type of beer or not, cooking with it is a fantastic idea. First off, the alcohol cooks out, so the kiddos can enjoy it. That just leaves the flavor. Guinness, of course, brings a strong, deep, earthy flavor, which weds nicely with the homey, traditional flavors in shepherd’s pie.
You can make this for St. Patrick’s Day, or, if you’re like us here in the very, very wet Pacific Northwest, just make it anytime it’s rainy and cold outside. It will warm you right up, Irish-inspired comfort food done right. Just make sure that you make plenty, because if your experience is anything like ours, you’re going to want more.
This Irish Shepherd's Pie uses the classic deep, rich flavor of Guinness to elevate this simple dish into a mouthwatering casserole recipe.
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 1 lb lean ground beef
- 1 cup Guinness beer (any dark stout should you have on hand should work)
- 1 tbsp fresh thyme
- 1 tbsp extra virgin olive oil
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp tomato paste
- 1 tsp worcestershire sauce
- 1 yellow onion, diced
- 2 carrots, diced
- 2 large garlic cloves, minced
- 1/2 cup frozen peas
- 1.5 lbs peeled yukon gold potatoes
- 1/4 cup unsalted butter
- 1/2 cup half and half (you can use fat free to cut some calories)
- Kosher salt and freshly ground pepper (to taste)
- Boil potatoes until fork tender, then drain and mash to desired consistency.
- Add butter and half and half to mashed potatoes, stir until smooth, and season to taste.
- Preheat oven to 400 degrees.
- Sauté onions and carrots in olive oil in a large skillet over medium heat under soft.
- Add garlic, cook for 30 seconds, and then add beef and cook through.
- Add thyme, salt, and pepper, then stir in tomato paste. Cook for antlers 30 seconds, and then stir in worcestershire sauce.
- Add Guinness, bring to a low boil, and simmer for 15 minutes, stirring in peas in the last two minutes.
- Pour entire beef mixture into a baking dish and evenly spread mashed potatoes over the top.
- Bake for 25 minutes or until potatoes are lightly browned on top. Let stand five minutes, then serve.