Description
This classic Shepherd’s Pie features tender ground lamb simmered with carrots, celery, onion, garlic, peas, and rich flavors from Guinness and beef stock. Topped with a creamy, cheesy mashed potato crust, this comforting dish is baked until golden and bubbling, making it a hearty meal perfect for family dinners.
Ingredients
Scale
Mashed Potato Topping
- 3 1/2 pounds russet potatoes (peeled and cut into chunks)
- 1 1/4 cups Parmigiano Reggiano (grated, divided)
- 3/4 cup heavy cream (plus more if too dry)
- 1 stick butter (melted)
- 3 large egg yolks
- Salt and pepper (to taste)
Meat Filling
- 2 pounds ground lamb
- 1 1/2 cups frozen peas
- 1 large onion (diced)
- 3 celery ribs (diced)
- 3 medium carrots (diced)
- 5 cloves garlic (minced)
- 3 ounces tomato paste
- 1/4 cup all-purpose flour
- 1 12-ounce bottle of Guinness
- 1/4 cup Worcestershire sauce
- 1 tablespoon fresh thyme (leaves only)
- 1 tablespoon fresh rosemary (chopped, leaves only)
- 2 cups low-sodium beef stock
- Salt and pepper (to taste)
Instructions
- Prepare the Mashed Potatoes: Boil the peeled and chunked russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash the potatoes until smooth. Stir in half of the grated Parmigiano Reggiano, heavy cream, melted butter, egg yolks, salt, and pepper. Adjust cream quantity if the mixture is too dry.
- Cook the Aromatics: In a large pan or skillet over medium heat, cook the diced onions, celery, and carrots until softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Brown the Lamb: Add the ground lamb to the pan with the vegetables and cook until browned and cooked through, breaking up any clumps with a spoon.
- Incorporate Tomato Paste and Flour: Stir in the tomato paste and cook for 2-3 minutes to deepen flavor. Sprinkle the all-purpose flour over the mixture and cook for another 2 minutes, stirring constantly to combine and slightly cook out the raw flour taste.
- Add Liquids and Herbs: Pour in the Guinness beer, Worcestershire sauce, and beef stock. Add the thyme and rosemary. Stir well, bring to a simmer, and cook for 20-25 minutes until the mixture has thickened to a stew-like consistency. Season with salt and pepper to taste. Stir in the frozen peas at the end and cook for 2-3 minutes to warm through.
- Assemble the Shepherd’s Pie: Preheat the oven to 400°F (200°C). Transfer the lamb mixture to a large baking dish. Spread the mashed potatoes evenly over the top. Sprinkle the remaining Parmigiano Reggiano on the potato layer.
- Bake Until Golden: Bake the assembled pie in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Rest and Serve: Allow the Shepherd’s Pie to rest for 5-10 minutes before serving. This will help the filling set and make serving easier.
Notes
- This classic shepherd’s pie combines ground lamb, carrots, celery, peas simmered with Guinness and beef stock and layered with creamy, cheesy mashed potato crust that’s baked until golden.
- Use russet potatoes for a fluffy mashed potato topping.
- Adjust seasoning to taste, especially salt and pepper, as the Worcestershire sauce and beef stock add umami and saltiness.
- Make sure to brown the lamb well for deeper flavor.
- If the mashed potatoes seem dry, add a bit more heavy cream until smooth and creamy.
- The dish pairs wonderfully with a side of green vegetables or a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 797 kcal
- Sugar: 13.9 g
- Sodium: 646 mg
- Fat: 33.2 g
- Saturated Fat: 17.4 g
- Unsaturated Fat: 13.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 60.8 g
- Fiber: 9.5 g
- Protein: 59.4 g
- Cholesterol: 264 mg
