Dubliner Classic Shepherd’s Pie Recipe

This is a classic Irish Shepherd’s Pie recipe with ground beef, straight from the Irish Dairy Board. You know there’s goodness in every bite. A true comfort food.


What is shepherd’s pie, and what does it taste like?

It is called Shepherd’s pie because it was made with lamb when it originated in the UK in the 1700s. Later, any leftover roasted meat was used. Today, it is made with ground beef and is a mainstay comfort food in homes all over the world. It is a layered casserole with mashed potatoes on top, browned to a heart-warming crispiness at the peaks.

What kind of meat is in shepherd’s pie?

Originally, shepherd’s pie was made with lamb, hence the name. Today, most recipes use ground beef, as does this classic shepherd’s pie from the Irish Dairy Board. Use lean ground beef for a nicer texture without the greasiness on the bottom of the casserole dish.

Dubliner Classic Shepherd’s Pie

This is a classic shepherd’ pie recipe from the Irish Dairy Board

Potato Topping

  • 1¼ lb russet potatoes, peeled and cubed
  • 2 Tbsp Kerrygold Irish Butter
  • ⅓ c milk
  • 1 c shredded Kerrygold Dubliner Cheese
  • ½ tsp salt

Filling

  • 1 lb lean ground beef
  • 2 Tbsp Kerrygold Irish Butter
  • 1 medium onion, chopped
  • 4 small carrots, peeled and sliced 1/4-inch thick
  • 2 Tbsp flour
  • ¾ c Guinness Stout
  • ¾ c beef stock
  • 1 tsp dried thyme
  • ½ tsp salt
  • ½ c frozen peas, thawed
  1. Preheat oven to 375°F and lightly butter an 11- x 7-inch baking dish. Cook potatoes in boiling water for 15 minutes or until very tender; drain well.

  2. Cut potatoes and place into a pot of cold, salted water (2 tablespoons of salt added to water) and cook over medium heat for 15 minutes or until very tender; drain well.

  3. Mash potatoes with butter and milk until smooth, then stir in cheese and salt and set aside.

  4. Crumble beef into a medium skillet and cook until no longer pink; remove from skillet and set aside. In same skillet, melt butter. Add onion and carrots; cook for 10 minutes over medium heat to soften, stirring occasionally. Stir in flour and cook for 1 minute more.

  5. Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened then stir in peas and cooked beef. Spoon into prepared baking dish then spread potato mixture over the top. Bake for 20 to 25 minutes or until top is lightly browned.

If you don’t want to use Guinness Stout, use a total of 1 3/4 cups of beef broth.

Main Course
casserole
Source

Irish Dairy Board via Family Features

Want to make this fast & easy? Use refrigerated mashed potatoes for the topping. Different texture and not as filling, but less fuss and muss.

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