Traditional Irish Shepherd's Pie

Excellent comfort food for a cool fall evening! I substituted a can of french cut green beans for the peas, used dried thyme and put some shredded cheese on top of the potatoes. It turned out delicious!

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I must say...this recipe is HIGHLY recommended to all. I am a very particular about recipes; but THIS ONE IS A KEEPER. I used all the ingredients mentioned in the recipe as well as followed all of the instructions. The only thing that I did different, not on purpose, was use White Zinfandel wine, instead of red wine (I didn't have any red wine and didn't feel like driving down the mountain to get it when I had everything else cooking--lol). Unless you like that kind of wine, don't use it. When I buy more red wine, I will try it--so I could decided which one is best. Also, it really makes a difference when you season your potatoes and get them into a semi-creamy texture with butter and canned milk. Whip on HIGH with hand mixer. Just a thought, if you haven't tried it that way. : )

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Wow! This was great. I fell in love with Shepherd's Pie while living in Rhode Island for about 6 months. Between Providence and Boston I got to sample different varieties of this hearty and comforting food. This recipe is a keeper. Although I wouldn't exactly classify this as a quick, after-work meal prep (unless you happen to have leftover mashed potatoes), it is easy to prepare. You could probably take some shortcuts with instant potatoes (yuck), but the recipe as written is just too good to pass up! Absolutely perfect for a winter-time dinner! Thank you for sharing...

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Hubby has been asking for Shepherd's Pie for a couple weeks. Rather than my usual throw together, I decided to consult my Food.com peeps. Am I ever glad I did. This was amazing!!! Followed the recipe almost exactly, with the exception of using dried thyme and Sherry. For those concerned about not having red or white on hand, I have found that using Sherry for either is a great alternative. You can pick up a big bottle in any liquor store for about $6. For those concerned about the prep time, try using instant potatoes. They have changed so much over the last few years and honestly you cannot tell the difference. Our favorite is Idahoan Four Cheese. Remember too that Shepherd's Pie is one of those dishes that can be made earlier in the day and just tossed in the oven when you are ready. A chilled dish just takes a bit longer to heat.

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My 17 year old son and I just whipped this up in honor of St. Patrick's Day. We just prepared it in a Cast iIron Skillet on top of the Stove then put it into the oven to bake. So easy and delish!!! Definately a do again and not waiting for Next St. Paddy's either!!!

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This was really yummy! It did take a little bit more time to make though, but my husband and I really enjoyed it. I added some celery to the carrots and onions and also used the dried thyme. The sauce was SO good, anyone that says it doesnt have flavor must have done something different because I followed this to the T and it was great!!!

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Such a great recipe! I had never made or had shepherd's pie before and decided to try something new. I made it for a big family dinner and it was so good. I used dried thyme, since I didn't have any fresh. I also wound up putting the broiler on to get the potatoes to brown faster. I was very impressed with this meal. Thank you for sharing this recipe!

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Looks like all the good comments have already been taken. :-)

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I ended up using the whole small can of tomato paste since I liked the flavor it gave it but the recipe was great.

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This was a great recipe but it was a bit bland. I'll have to play around with the spices next time.

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Perfect! This was my first time making shepherd's pie. I followed the recipe exactly, except that I used bison instead of beef. I was worried, given some of the comments I read below, that it would come out too soupy but it reduced to the point where it wasn't the slightest bit soupy. Everything tasted great!

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Very delicious and tasted like I cooked for hours. I used all the ingredients except peas and I added celery. I didn't measure anything, just added what looked right, tasted and adjusted. That's one of the reasons why I like this recipe, I won't need to run and look it up everytime I want to make it. The tomato paste, Worcestershire sauce, red wine and fresh thyme make an incredibly delicious combination. I added cheddar cheese to the top. I also served with hot, fresh dinner rolls made with my bread machine's dough setting. Yum!

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Fantastic recipe! Absolutely delicious. Only recommendation I have is to BEWARE OF THE PREP TIME. The 20 minute listed prep time is rather misleading, as it can take about an hour to reduce the meat 'gravy' down to a casserole consistency. Also, make your potatoes at the same time as your meat to cut down on the prep time.

All of that aside, it was absolutely worth the extra time and effort. By far, the best traditional recipe I have tried as of yet. :)

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With just a few changes, this becomes a wonderful recipe for Passover. No peas, no butter (there's plenty of fat without it), no parmesan cheese option, and replace the flour with an equal amount of matzah cake meal. This is one of my family's favorite Passover dishes!

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My family loved it!

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Excellent recipe! I has never made Shepherds Pie before! I followed recipe pretty much as is. The few adjustments I made was I used 1/4 tsp dried thyme, 1/4 tsp garlic powder, can peas instead frozen, used 1 1/4 red wine, and added shredded cheese on top. I did use lamb and that was a first and really enjoyed it. To save prep time I also cooked my potatoes in the microwave (just dice small and takes about 20 minutes to cook) I added tbs butter, garlic, salt, and pepper to taste on my mashed potatoes. I personally like having small chucks of potato but you can cream if desired)

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"Traditional" Shepard's pie is lamb not beef or ground beef of any variety. The term "shepherd's pie" should be used when the meat is mutton or lamb, with the origin being that shepherds are concerned with sheep and not cattle.

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DELICIOUS .. but a little too soupy for my taste (hence the 4 starts instead of 5) .. next time I will put in less broth. For those complaining about time prep, I suggest you start the mashed potatoes before you start the meat layer and remember, the smaller you dice the potatoes, the faster they will cook.... my potatoes were ready almost exactly when the meat was. I also shredded the carrots instead of dicing them .. it made a nice base for the meat to cook in ...

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Made this for dinner tonight, and I will be making it again. We used ketchup instead of tomato paste (as we like a little sweetness, like the author). Thanks for sharing!

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great recipe!! made many times. we use white wine. not a fan of red cooking or drinking.

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