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Shepherd's Pie Recipe
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Guinness Shepherds Pie Recipe

Another reason to love Guinness Stout
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: English
Keyword: Guinnes Stout, shepherd's pie
Servings: 6 - 8 servings

Equipment

  • Large Heavy Bottomed Skillet

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds ground lamb or beef, ask for coarse grind from your butcher if possible
  • 2 large sweet onions diced
  • 3 cloves garlic minced
  • 2 medium carrots peeled & diced
  • salt and pepper to taste
  • 3 sprigs thyme leaves only
  • 1 teaspoon fresh rosemary minced
  • 14½ ounces diced tomatoes
  • 1 bottle Guinness Stout
  • 3 tablespoons Worcestershire sauce
  • 1 cup chicken stock
  • 2 pounds Russet potatoes peeled and cubed
  • 2 oz butter
  • 2 oz white cheddar cheese shredded
US Customary - Metric

Instructions

Reduce the Guinness

  • Pour the Guinness and Worcestershire sauce into a small saucepan. Bring to a boil, then lower the heat and simmer until reduced by half.
    Tip: Reducing intensifies the flavor—don’t skip this!

Brown the Meat

  • Preheat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.
  • Add the ground meat, then season with salt and pepper. Cook until browned, breaking it apart with a spoon.
  • Transfer to a colander to drain excess fat.

Cook the Vegetables

  • Return the skillet to medium heat and add the remaining 1 tablespoon of oil. Add onions and carrots, cooking for 3–4 minutes until softened and starting to color.
  • Stir in garlic, thyme, and rosemary; cook another 2–3 minutes until fragrant.
    Tip: Browning the veggies adds a sweet depth to the pie.

Build the Filling

  • Return the meat to the skillet. Add diced tomatoes, chicken stock, and the reduced Guinness mixture.
  • Stir to combine, taste, and adjust seasoning with salt and pepper.
  • Simmer for about 15 minutes, until the mixture thickens slightly.

Prepare the Mashed Potatoes

  • While the filling simmers, cook potatoes in salted boiling water until tender, about 15–20 minutes.
  • Drain and mash (or use a ricer/food mill) with butter and shredded cheddar.
  • Season with salt and pepper.
    Tip: Cheesy, creamy potatoes create the perfect topping.

Assemble the Pie

  • Spoon the meat mixture into a 4-quart casserole or baking dish. Evenly spread the mashed potatoes on top, smoothing with a spatula.
    Tip: Use a fork to create small peaks for extra browning.

Bake

  • Preheat the oven to 350°F (175°C).
  • Bake until the top is golden and bubbly, about 30 minutes.
  • Let rest for 5 minutes before serving.
    Tip: A short rest helps the layers set for easier serving.