search saves

Traditional Irish Shepherd's Pie

Traditional Irish Shepherd's Pie created by Jonathan Melendez watch icons / play

Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

directions

  • Pre-heat oven to 200C/400°F.
  • Saute carrots in the olive oil until starting to get tender.
  • Add in the onions and saute for a minute or two then add the meat.
  • Season with black pepper and thyme.
  • Cook until browned then drain fat.
  • Add the butter and peas.
  • Sprinkle with flour and stir through.
  • Add tomato paste, wine and Worcestershire sauce.
  • Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
  • Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
  • Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
  • Bake for about 20 minutes or until the potato is nice and browned on top.
  • Serve as is or with some crusty bread to mop up that yummy sauce!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@GrumpyIrishLady
Contributor
@GrumpyIrishLady
Contributor
"Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Maven in the Making
    Mmm! Made for St. Patrick's Day. Really delicious. The only thing I did different was to add a handful of frozen corn but otherwise made as written. Perfect! For the mashed potato topping I used 1 1/2 lbs. potatoes, cubed and simmered then mashed with 1/4 C. butter, 1/4 C. cream, and 1/4 C. sour cream. I used a 2 qt. Corning casserole but it was really full and oozed a little. Next time (and there will be a next time) I'll use a larger pan. Thanks.
    Reply
  2. Camdens Mom
    This came out great as demonstrated in the video (the order of things is slightly different in the video than in the instructions and is the way I'm used to doing things). I used about 5 ounces of red wine and added a fair amount of salt along the way to bring out the flavors. At the end I added a little bit of lemon juice and a few drops of truffle oil to broaden the flavor spectrum a bit. I skipped the egg wash and parmesan at the end. Nothing but raves from the family!
    Reply
  3. Victoria V.
    I will be trying this version this week. I am very excited. I usually use ground beef, cream corn and fresh mashed potatoes with mixed cheese on top.
    Reply
  4. Katie B.
    Can I freeze this recipe? If so, how long can it be frozen & what should the cook time be?
    Replies 2
  5. Deborah S.
    This was delicious. I added about 1/2 cup of frozen corn with the peas because I had it and it was very pretty and went well with the rest of the recipe. Otherwise followed exactly. It was actually better than the cottage pie I had in Dublin last year pre-Covid! Will make this again.
    Reply
see 377 more icons / navigate / navigate-down
Advertisement