Pub-Style Irish Shepherd’s Pie (Classic Recipe!)

No need to hit the pub or wait until St. Patrick’s Day to enjoy this traditional Irish Shepherd’s Pie. Tender lamb and vegetables bathe in a rich red wine gravy, blanketed in creamy, cheesy mashed potatoes and baked to perfection. Nothing like simple comfort food at its finest.

Shepherd’s pie has been around for centuries and for good reason. What’s not to love about super flavorful meat and veggies in a thick gravy topped with a fluffy layer of creamy mashed potatoes?!

It’s certainly one of our favorites when crisp, fall air arrives. My son already put in the request for when he’s home from college over Thanksgiving.

It’s a guaranteed crowd-pleaser you can make ahead and even freeze, perfect for meal prep, gatherings and game days!

Other Irish recipes you can include are these Bangers & Sweet Potato Mash Hand Pies and Nutty Irishman Cheesecake Swirled Brownies for a sweet ending.

And side dishes that go well with shepherd’s pie are Oven-Roasted Root Vegetables, Balsamic Roasted Green Veggies and Charred Broccolini Salad.

They’re a great way to round out the menu when feeding a crowd. And here are more great side dishes to go with shepherd's pie!

Jump to:

• Cottage Pie vs. Shepherd’s Pie
• Key Ingredients & Substitutions
• Cooking Steps
• Assemble & Bake
• Recipe Tips
• Variations
• Shepherd's Pie FAQs
• More Comfort Food You’ll Love!
• 📋 Recipe
• Related Posts
• 💬 Comments

Cottage Pie vs. Shepherd’s Pie

The question of the difference between the two often arises. It all comes down to the meat. Shepherd’s pie uses lamb since shepherds watched over sheep.

Whereas cottage pie is made with beef. The name arose when potatoes were introduced in the area and were affordable for peasants, many of whom lived in cottages.

I wrote the recipe using boneless leg of lamb and offer substitution ideas you may prefer without getting hung up on semantics.😉

Key Ingredients & Substitutions

Here are the main ingredients you’ll need which are mostly found in your pantry or fridge. Remember, shepherd’s pie originated eons ago so nothing fancy is needed!

Lamb – As mentioned, I used diced boneless lamb leg but ground lamb definitely works. Or substitute a different ground meat like beef, pork, turkey or chicken. You can use a combo too!

Vegetables – A modified mirepoix (meer-pwah) of leeks, celery and carrots serve as the base with peas and corn going in at the end. I like leeks over onion for their milder flavor but you can use either. Mushrooms, zucchini, cauliflower and spinach also work.

Gravy – The gravy really brings this lamb stew together. You can use chicken or beef broth and add more flavor with red wine, which I used, or Guinness stout. I like to thicken it with tomato paste and add a splash of Worcestershire sauce for a little extra bite.

Herbs – Fresh rosemary and thyme are in the meat filling along with a bay leaf, and flavor the water the potatoes boil in as well. You could also use parsley, oregano or marjoram.

Mashed Potatoes – I used Yukon gold but red-skinned or russet potatoes definitely work. And I wasn’t shy in doctoring up this fluffy mash with butter, whole milk and plenty of cheddar cheese. Other easy melting cheeses like havarti, colby, monterey jack and smoked gouda will work too.

Cooking Steps

This is an overview of how to make an authentic Irish shepherd’s pie with ease! All of the details are in the recipe card below.

Filling

Lamb Mixture – The diced lamb is tossed with flour, salt and black pepper then browned in olive oil in a large Dutch oven over medium-high heat. When done, it's removed from the pot and set aside.

Vegetable Mixture – Leeks, carrots and celery go in the pot next to soften followed by minced garlic and the tomato paste.

Deglaze – Pour in the red wine or stout beer to deglaze the bottom of the pot by scraping up brownings with a wooden spoon.

Make Gravy – The meat mixture goes back in the pot and add broth and Worcestershire sauce. Toss in a tied bundle of rosemary and thyme sprigs and bay leaf.

Simmer – Bring to a boil then reduce to medium-low heat and simmer stew until lamb is tender and gravy thickened. The peas and corn go in last.

Potatoes

Prep – Potato chunks are covered with cold water by an inch in a large pot. Toss in peeled garlic cloves and tied bundle of rosemary and thyme. Season the water generously with kosher salt.

Boil – Bring water to a full boil then lower to medium heat so it boils gently, and cook potatoes until fork tender.

Drain – Carefully pour potatoes into a colander, discard garlic cloves and herbs, and transfer potatoes to a large mixing bowl.

Mash – Add milk, butter and cheese to the potatoes and mash until light and creamy.

Assemble & Bake

Now we have our mouthwatering filling and potato mash we can get this pie assembled. Simply spread the cooled filling in an even layer in the bottom of your baking dish or ramekins. Don’t fill over ¾ up the sides. Top with whipped potatoes and more cheese.

The assembled pie will bake in preheated oven until the stew is bubbly and the potato topping is golden brown. You’ll want to let it rest 5-10 minutes before digging in. The waiting is the hardest part!

Recipe Tips

Points to keep in mind for stress-free shepherd's pie!

• Let filling cool and thicken up before spreading mashed potatoes on top so they don’t sink.
• Make sure your mash is fluffy. Firm mash is hard to spread.
• The filling can be made one day ahead of assembling, but not the mashed potatoes. They will be impossible to spread if refrigerated.
• Place casserole dish or ramekins on a rimmed baking sheet to catch any stew that may bubble over while baking. You don’t want to have to clean the oven after.😉

Variations

Here are some ways to modify the recipe to meet dietary needs and preferences.

Vegetarian – Replace the meat with more vegetables, including hearty mushrooms and/or 1-2 cups cooked lentils. Use vegetable broth instead of chicken or beef.

Vegan – To take it a step further, substitute olive or coconut oil for the butter, and use a non-dairy milk like almond, oat or rice milk in the mashed potatoes.

Gluten free – The lamb is coated in flour before browning which thickens the gravy. Substitute a gluten-free all-purpose flour or use 100% pure cornstarch. All other ingredients are gluten-free including the Lea & Perrins Worcestershire sauce I used.

Keto – Lower cabs by replacing the potato topping with mashed cauliflower or butternut squash!

Shepherd's Pie FAQs

More Comfort Food You’ll Love!

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📋 Recipe

*Recipe inspired by celebrity chef Anne Burrell.

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