Shepherd’s Pie

March 17, 2014
Shepherd's Pie
Shepherd’s Pie

I love St. Patrick’s Day! Marc and I always have a fun and traditional Irish dinner washed down with a pint of Guinness. My favorite dish in the world to serve on St. Patrick’s Day is shepherd’s pie. There is just something about those fluffy potatoes over that savory meat mixture that makes my heart so happy and comforted. I was surprised at how it was quicker and easier than I thought to make it right at home! I always thought of it as a dish that took all day, but I had it done in a little over an hour.

I started the potatoes first since they needed to boil for about 25-30 minutes. I wanted them super tender and mashable. Once they were cooked enough, I stirred in lots of butter, garlic, rosemary and cheddar. I let them cool a minute before adding an egg yolk. Oh my goodness, the egg yolk made them so rich! These were the perfect fluffy potatoes to top the shepherd's pie.
I started the potatoes first since they needed to boil for about 25-30 minutes. I wanted them super tender and mashable. Once they were cooked enough, I stirred in lots of butter, garlic, rosemary and cheddar. I let them cool a minute before adding an egg yolk. Oh my goodness, the egg yolk made them so rich! These were the perfect fluffy potatoes to top the shepherd’s pie.
While the potatoes boiled, I got the filling going. This way everything would be done at the same time! The filling was such an incredible mixture of beef, aromatics, and lots of Guinness for loads of flavor. It needed to simmer together for 15 minutes before it went into the pie dish. That allowed the liquid to cook off and the mixture to thicken. It smelled so incredible!
While the potatoes boiled, I got the filling going. This way everything would be done at the same time! The filling was such an incredible mixture of beef, aromatics, and lots of Guinness for loads of flavor. It needed to simmer together for 15 minutes before it went into the pie dish. That allowed the liquid to cook off and the mixture to thicken. It smelled so incredible!
I used a 9 inch pie dish to assemble my shepherd's pie. That savory, beefy filling was packed in tight. Then I spooned those glorious and fluffy potatoes on top to seal in the filling.
I used a 9 inch pie dish to assemble my shepherd’s pie. That savory, beefy filling was packed in tight. Then I spooned those glorious and fluffy potatoes on top to seal in the filling.
I baked the shepherd's pie for 25 minutes at 400 degrees. That let the potatoes get wonderfully browned on top and melded everything together! Then it just needed to cool a minute before eating.
I baked the shepherd’s pie for 25 minutes at 400 degrees. That let the potatoes get wonderfully browned on top and melded everything together! Then it just needed to cool a minute before eating.
Shepherd's Pie
Oh my goodness, this shepherd’s pie was perfection. It was hearty, comforting and so flavorful. There was loads of texture too from the browned potatoes and savory filling. I couldn’t ask for more in a St. Patrick’s Day meal. Well, except maybe some of my Guinness chocolate cake for dessert of course!
Shepherd's Pie
Shepherd’s Pie

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4.5 from 2 votes
Shepherd's Pie
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Shepherd's Pie
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Shepherd's Pie is the classic St. Patrick's Day meal! This is my take on it and it had all of the magic of the Irish. 

Course: Main Course
Keyword: Shepherd's Pie, St. Patrick's Day
Servings: 6
Calories: 441 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE POTATOES
  • 5 whole yukon gold potatoes peeled and quartered
  • 1 stick butter
  • 1 sprig fresh rosemary finely chopped
  • 1 clove garlic minced
  • 4 ounces extra sharp shredded cheddar cheese
  • 1 pinch salt
  • 1 whole egg yolk save the white for an omelette!
FOR THE BEEF FILLING
  • 1 dash canola oil
  • 1 1/2 pounds ground beef
  • 2 whole carrots peeled and diced small
  • 2 cloves garlic minced
  • 1 whole onion finely diced
  • 1 sprig fresh rosemary finely chopped
  • 1 pinch salt
  • 1 pinch freshly cracked black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon worcestershire sauce
  • 1 cup Guinness beer
Instructions
  1. First, start cooking the potatoes. Put them in a pot and submerge them in cold water. Bring them to a boil and let them cook until completely tender and mashable for about 25-30 minutes. While the potatoes cook, pre-heat the oven to 400 and get out a 9 inch pie dish to hold everything. Then it's time to start on the filling.
  2. Heat the canola oil in a large skillet over medium high heat. Brown the ground beef in it while you break it up with a spoon, which should take about 4-5 minutes. Drain off any excess grease. Add the carrot, garlic, rosemary and onion and let them get soft for a minute while you season the mixture with salt and pepper. Then add the flour and stir it in to thicken the filling. Lastly, add the Worcestershire sauce and Guinness. Bring the mixture to a low boil, then reduce it to simmer. Let the filling simmer for 15-20 minutes to develop loads of flavor and cook off the liquid. Take it off the heat and set it aside.
  3. When the filling is done, the potatoes should be just about done. Take the butter, garlic and rosemary for the potatoes and combine them in a microwave safe bowl. Microwave the mixture to melt the butter for about a minute. Then drain the potatoes and return them to the pot they cooked in. Pour the hot butter mixture all over them and add the cheddar and salt. Mash the mixture all together and let it cool for a minute before adding the egg yolk. Stir the egg yolk in once it has cooled a bit to make them extra rich.
  4. Time to assemble the shepherd's pie! Pack the meat mixture tightly and evenly in the pie dish, pressing it down firmly. Scoop the mashed potatoes on top and smooth them out into an even layer. Be sure to seal the meat mixture in with the potatoes. Bake the shepherd's pie for about 25 minutes, then let it cool for a minute. Serve immediately and enjoy with a pint!
Nutrition Facts
Shepherd's Pie
Amount Per Serving (1 serving)
Calories 441 Calories from Fat 239
% Daily Value*
Fat 26.6g41%
Saturated Fat 15.5g97%
Cholesterol 118mg39%
Sodium 340mg15%
Potassium 817mg23%
Carbohydrates 34.9g12%
Fiber 3.4g14%
Sugar 3.3g4%
Protein 15.7g31%
Calcium 150mg15%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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