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A classic Irish recipe with a Guinness twist!

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This Guinness Shepherd’s Pie is the ultimate comfort recipe, perfect for a winter’s night!

Featured Beer:
Guinness Original
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Difficulty
Difficulty
Hard
Prep Time
Prep Time
30 mins
Serves
Serves
10
Cooking Time
Cooking Time
1 hour

Ingredients

Seasoned Ground Lamb

1 lb Ground Lamb

2 Medium Yellow Onions, small dice

1 Medium Carrot, small dice

5 Cloves Garlic, minced

2 tbsp Tomato Paste

1 cup Chicken Stock

1 tbsp Worcestershire Sauce

125 ml Guinness Original

2 tsp Fresh Thyme Leaves, chopped

1 tsp Fresh Rosemary, finely chopped

1/2 cup English Peas, fresh or frozen

1 tsp + extra Kosher Salt

1 tbsp Extra Virgin Olive Oil

Whipped Potatoes

1 lb Yukon Gold Potato, peeled

120 ml Heavy Cream

113 g Butter

6 Cloves Garlic, minced

1 tsp + extra Kosher Salt

1 tablespoon Parsley, chopped to garnish

Method

SEASONED GROUND LAMB

In a large pan, add oil and heat pan to medium. Add garlic and cook for 6 minutes. Add the onions and carrots and cook for 8 minutes. Add the tomato paste and cook for 10 minutes, the colour should deepen to a brick/rusty colour - stir occasionally.

Raise the heat to medium-high and add the lamb. Cook until all the lamb is browned - about 10 minutes.

Add the rest of the ingredients and simmer until 90% reduced - the liquid should be syrupy. Season with salt to taste and set aside for later.

WHIPPED POTATO

Cut the potatoes into quarters, they should all be about the same size and boil in salted water until tender - about 10-15 minutes.

Meanwhile in a large sauce pot, sauté the garlic in the butter for 5 minutes over medium heat. Add the cream and turn heat to low until the potatoes are ready.

When the potatoes are cooked, drain the water, then spread the potatoes onto a baking sheet. Let sit for 5 minutes while the potatoes steam out. Once ready, rice the potatoes.

Using a wooden spoon, fold the riced potatoes into the cream mixture - be careful not to overwork the potatoes. Season to taste with salt.

TO ASSEMBLE

Preheat oven to 200°C. In a baking dish, spread the ground lamb evenly on the bottom of the dish. Top with potatoes and spread evenly as well.

Bake for 20-30 minutes until the potatoes have browned on top. Garnish with parsley and serve immediately.

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