This is the best shepherd’s pie recipe if you ask me! It always gets rave reviews! Ground lamb is infused with Guinness® beer and savoury herbs like rosemary and thyme. The whole lot is topped with creamy horseradish mashed potatoes to make a super comforting, stick-to-ya-ribs traditional shepherd’s pie recipe that you’re gonna love!
Hi friends! Happy Friday! St. Patrick’s Day is pretty popular around here. A lot of people in the city will venture down to George Street (two blocks long and has the most pubs and bars per capita of any street in North America!!!)
Though I’ve been to George Street in my younger years, these days I don’t particularly care to go out on St. Patrick’s Day to all the crowd filled pubs and drink ma face off. No, I’d rather stay in the comfort of home and quietly have a beer in my comfy clothes. But, whatever makes ya happy, right??
Newfoundland has a lot of Irish influence. Do you know that the Irish name for Newfoundland is Talamh an Éisc (the land of the fish).
Most of the early settlers of Newfoundland were of English and Irish descent. We definitely have a unique accent around here and even within areas of the province, you will find countless dialects.
And don’t even get me started on the wicked fish-n-chips we have ’round here. Anywho, shepherd’s pie!! This is a winter comfort food necessity, especially around St. Patrick’s Day!
What’s your plan for St. Patrick’s Day? It’s on a Friday this year and I’m sure there will be a lot of people celebrating and a lot of them wanting comfort the next day. Speaking of which, this shepherd’s pie is also fantastic leftover 😉
For me, though, my perfect weekend night would be making something good (like this lamb shepherd’s pie), having a beer or glass of vino, curling up on the couch with hubby and furry child and just vegging out!
So, onto this delicious recipe, shall we?
What is Shepherd’s Pie?
Shepherd’s pie is a traditional Irish recipe made with ground lamb and vegetables cooked in a little gravy-like sauce. It’s topped with mashed potato and baked until bubbling and the top is golden brown.
Even though the word ‘pie’ is in the name, there is no pastry involved here. The carb component of this recipe is mashed potatoes.
How to Make It
Full details on how to make traditional shepherd’s pie is in the recipe card below, but here are the basics:
Making lamb shepherd’s pie is easy peasy! There’s no intense cooking skills or anything required and the payoff is delicious!
It’s one of those dishes that is ultra comforting and just what you want on a cold day. So, to make this easy shepherd’s pie –
- Cook onion & garlic in a pan on the stove top
- Add carrot, season with salt & pepper. To carrot, add broth and cook until broth is mostly absorbed.
- Next, lamb goes into the pan. Season and cook for a bit.
- Add Worcestershire sauce, tomato paste and herbs. Stir.
- To create a little ‘sauce’, sprinkle flour over top , stirring, and pour in beer.
- Peas and corn are added to the mixture.
- Top with mashed potatoes
- Bake until bubbly and top is golden brown
How to Make Horseradish Mashed Potatoes
I know the ground lamb mixture is super delish and pretty much the major component of this recipe. However, the mash is too! These are delicious!
To make these mashed potatoes the best they could possibly be, I recommend:
- Scrub/wash the potatoes (russets works great), peel and cut into chunks. Boil in a pot of salted water until tender.
- Instead of immediately mashing the potatoes, use a ricer to rice them.
- Next, add warm cream, butter and horseradish (hubby’s idea for the horseradish and it works brilliantly). Stir until just combined.
- Scoop horseradish mash on top of lamb mixture in pan and spread right to the edge. The key to get those golden brown edgy bits is don’t smooth it out evenly. Those little peaks and valleys are what I love and not only does it taste good, it makes for a more visually appealing shepherd’s pie.
Difference Between Shepherd’s Pie and Cottage Pie
Like I mentioned, Newfoundland has a lot of Irish influence. So, growing up I ate my fair share of ‘Shepherd’s Pie’. But, now I know that it wasn’t exactly ‘shepherd’s pie’. It was ‘cottage pie’.
Ground lamb wasn’t as readily available as it is now and not as budget friendly as beef.
Basically, both recipes are similar, but the difference is that traditional Irish shepherd’s pie is made with ground lamb. Whereas, cottage pie is made with ground beef.
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Can I Freeze Shepherd’s Pie?
Ideally, you’d make this shepherd’s pie and eat it within a couple days. However, if you have leftovers you can freeze it.
The integrity of the potato will not be the same after freezing, but it will work in a pinch (and who wants to throw away leftovers??)
To freeze, simply place leftover shepherd’s pie in a freezer safe container with a tight lid and place in freezer. Thaw overnight in fridge. To warm, place in an oven safe container and bake at 375 degrees Fahrenheit until heated through (about an hour, but could vary depending on how much you are reheating).
How to Reheat
If the shepherd’s pie has not been frozen and you are simply reheating the next day, place in the oven at 375 degrees Fahrenheit until heated through (time will vary depending on the portion you have).
Don’t want to use beer? No worries! Substitute with broth.
Not a fan of horseradish? You could totally omit that if that’s not your jam.
Speaking of horseradish, go for a quality product (keeping with the Irish theme here, from Ireland if you can get it).
Don’t want to serve in a cast iron skillet? Try one or two loaf pans instead. Or, alternatively, portion into individual serving dishes.
Whatever you do, when baking, place pan on top of a baking sheet to catch any gravy bubbling over. Ain’t nobody got time for an extra messy oven afterwards.
If you prefer less potatoes on top, I suggest cutting the potato portion of the recipe (and it’s components) by about a quarter. You do you, right? More on those potatoes below.
Don’t have fresh herbs on hand? Use ⅓ less dried. So, use 1 teaspoon of dried rosemary and about ¾ teaspoon or so of dried thyme.
Once baked, let it rest for 10 to 15 minutes before devouring.
Shepherd’s pie can be enjoyed as is or with any of these sides:
If you are completely stuck and don’t have lamb, use ground beef (though it will technically be a ‘cottage pie’ as mentioned above).
Want another type of veg? Try adding celery along with the carrot.
Want to thicken this classic shepherd’s pie without flour? Thicken with a cornstarch slurry instead. Simply mix about 1 tablespoon of cornstarch with equal parts cold water and stir into lamb mixture instead of flour.
Instead of horseradish, mix in about 6 to 8 ounces (about 1.5 to 2 cups, packed) of shredded cheddar cheese.
Rather not use russet potato? Try sweet potato instead.
More Easy Traditional Recipes you May Enjoy
- Traditional Newfoundland Cod au Gratin – This classic Newfoundland recipe is made with plenty of fresh cod in a creamy sauce. Topped with cheese and bread crumbs, it’s super comforting and delicious!
- Traditional Newfoundland Salt Cod Fish Cakes – My Mother-in-Law’s recipe for salt cod fish cakes is always a winner! There’s lots of salt cod, potatoes and savoury. They’re pan fried until golden brown and yummy.
Hope you think this is the best shepherd’s pie recipe too 😉 We love it around here!
And if you’re looking for a delicious variation, try this vegan shepherd’s pie recipe with sweet potato.
If you make this traditional shepherd’s pie recipe, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Traditional Shepherd’s Pie with Lamb
Creamy Mashed Potatoes
- 3 to 4 large potatoes , cleaned/peeled and cut into chunks (about 4 cups mashed)
- ½ cup heavy cream , warmed
- ¼ cup unsalted butter , melted (4 tablespoons)
- ½ teaspoon salt
- ¼ cup good quality horseradish (4 tablespoons)
- 1 tablespoon olive oil
- 1 yellow onion , peeled and minced
- 3 cloves garlic , minced
- 2 carrots , peeled and chopped into little pieces
- ¾ teaspoon salt , divided
- ½ teaspoon black pepper , divided
- 1 pound ground lamb (or ground beef for 'cottage pie')
- ½ cup unsalted chicken broth
- 1.5 tablespoons worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary , chopped (plus more for garnish)
- 2 teaspoons fresh thyme , chopped (plus more for garnish)
- pinch ground nutmeg
- ¼ teaspoon red chili flakes
- 2 tablespoons all purpose flour
- 1 cup Guinness Beer (or unsalted chicken broth)
- 1 cup frozen peas
- ½ cup frozen corn
Creamy Horseradish Mashed Potatoes
- Boil potatoes in salted water until fork tender, about 15 minutes. Drain.
- Using a potato ricer, rice potatoes. To potatoes add cream, butter, salt and horseradish. Mash well. Reserve.
- In a cast iron pan (I used a 10-inch) over medium low heat add olive oil. Cook onion until translucent, about 5 minutes. To onion add garlic and cook an additional minute.
- To onion/garlic mixture, add carrot and cook 5 minutes. Season with ¼ teaspoon each of salt and pepper. Add broth and cook about 5 minutes or until broth is mostly absorbed. Push veggie mixture to one side of pan.
- Add lamb to pan, breaking up into pieces (potato masher works well here). Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Combine with veggies and cook until lamb browned, about 10 minutes.
- 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.
- Add beer to lamb and cook 3 to 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.
- Top lamb mixture with reserved mashed potatoes (don't smooth out evenly – you want little bumps and dips 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 degrees Fahrenheit for 45 minutes.
- Garnish with additional rosemary and thyme (optional). Let rest 10 to 15 minutes before serving. Don't skip this. Enjoy!
- Don’t want to use beer? No worries! Substitute with broth.
- Not a fan of horseradish? You could totally omit that if that’s not your jam.
- Speaking of horseradish, go for a quality product (keeping with the Irish theme here, from Ireland if you can get it).
- Instead of horseradish, try some shredded cheddar cheese, if you like.
- Don’t want to serve in a cast iron skillet? Try one or two loaf pans instead. Or, alternatively, portion into individual serving dishes.
- Whatever you do, when baking, place pan on top of a baking sheet to catch any gravy bubbling over.
- If you prefer less potatoes on top, I suggest cutting the potato portion of the recipe (and it’s components) by about a quarter.
- Don’t have fresh herbs on hand? Use ⅓ less dried. So, use 1 teaspoon of dried rosemary and about ¾ teaspoon or so of dried thyme.
- Once this shepherd’s pie is baked, let it rest for 10 to 15 minutes before devouring it.
- If you are completely stuck and don’t have lamb, use ground beef (though it will technically be a ‘cottage pie’ as mentioned above).
- Want another type of veg? Try adding celery along with the carrot.
- Want to thicken this classic shepherd’s pie without flour? Thicken with a cornstarch slurry instead. Simply mix about 1 tablespoon of cornstarch with equal parts cold water and stir into lamb mixture instead of flour.
- Instead of horseradish, mix in about 6 to 8 ounces (about 1.5 to 2 cups, packed) of shredded cheddar cheese.
- Rather not use russet potato? Try sweet potato instead.
- See body of post above for more recipe tips.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.