Sheperd’s Pie {with Guinness Lamb and Horseradish Mash}
Ground lamb is flavoured with Guinness beer and herbs like rosemary and thyme and topped with creamy, dreamy horseradish mashed potatoes to make this super comforting, stick-to-ya-ribs Shepherd’s Pie.  Can’t get much better than that!  Just don’t forget to save some Guinness to drink alongside!
Servings Prep Time
6servings 30minutes
Cook Time Passive Time
45minutes 10-15 minutes
Servings Prep Time
6servings 30minutes
Cook Time Passive Time
45minutes 10-15 minutes
Ingredients
Creamy Mashed Potatoes
Shepherd’s Pie
Instructions
Creamy Horseradish Mashed Potatoes
  1. Boil potatoes in salted water until fork tender, about 15 minutes. Drain.
  2. Using a potato ricer, rice potatoes. To potatoes add cream, butter, salt and horseradish. Mash well. Reserve.
Shepherd’s Pie
  1. In a cast iron pan (I used a 10 inch) over medium low heat add olive oil. Cook onion under translucent, about 5 minutes. To onion add garlic and cook an additional minute.
  2. To onion/garlic mixture, add carrot and cook 5 minutes. Season with 1/4 tsp each of salt and pepper. Add stock and cook about 5 minutes until stock mostly absorbed. Push veggie mixture to one side of pan.
  3. Add lamb to pan, breaking up into pieces (potato masher works well here). Season with remaining 1/2 tsp salt and 1/4 tsp pepper. Combine with veggies and cook until lamb browned, about 10 minutes.
  4. To mixture, add Worcestershire sauce, tomato paste, rosemary, thyme, nutmeg and chili flakes. Stir to combine. From a height, sprinkle flour over lamb, stirring to combine.
  5. Add beer to lamb and cook 3-5 minutes. Most of the liquid will absorb rather quickly, but you’ll still have some moisture there. Add peas and corn and stir to combine.
  6. Top lamb mixture with reserved mashed potatoes (don’t smooth out evenly – you want little bumps and valley’s because they will brown nicely in the oven and add some texture). Place pan on baking sheet (to catch any bubbling over just in case) and bake at 375 F for 45 minutes. Garnish with additional rosemary and thyme (optional). Let rest 10-15 minutes before serving. Enjoy!
Recipe Notes

To warm heavy cream, place in small pot on stovetop on medium low and heat just until warm…don’t boil.  Alternatively, you can warm in the microwave on high for 45-60 seconds in microwave safe dish.

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