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A delicious Guinness Shepherd’s Pie is shown as the featured image for a recipe article.

BEST Guinness Shepherd's Pie

This Guinness Shepherd's Pie elevates the classic comfort food with a rich, savory meat filling infused with Guinness stout and topped with creamy Yukon Gold mashed potatoes. The key is to build flavor through browning the meat, deglazing the pan, and reducing the sauce for a depth of flavor that will impress.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Irish
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 pounds ground lamb or ground beef
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 cup all-purpose flour
  • 2 cups beef broth or lamb broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt to taste
  • Pepper to taste
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1/2 cup milk or cream
  • 1/4 cup butter, softened
  • 1/4 cup grated Parmesan cheese optional

Equipment

  • Large oven-safe skillet or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Potato masher or ricer
  • Large pot
  • Wooden spoon or spatula

Method
 

  1. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in garlic, tomato paste, thyme, rosemary, and smoked paprika. Cook for 1 minute more.
  5. Sprinkle flour over the meat mixture and cook for 1 minute, stirring constantly.
  6. Pour in Guinness Stout and scrape the bottom of the pan to loosen any browned bits.
  7. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 45 minutes, or until the sauce has thickened.
  8. Stir in frozen peas and corn and cook for 5 minutes more. Season with salt and pepper to taste.
  9. While the meat filling is simmering, cook the potatoes in a large pot of salted boiling water until tender, about 15-20 minutes.
  10. Drain the potatoes and return them to the pot. Mash with a potato masher or ricer until smooth.
  11. Stir in milk (or cream) and butter until smooth and creamy. Season with salt and pepper to taste. If desired, stir in Parmesan cheese.
  12. Preheat oven to 375°F (190°C).
  13. Spread the mashed potato topping evenly over the meat filling.
  14. Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
  15. Let stand for 10 minutes before serving.

Notes

For a richer flavor, use lamb broth instead of beef broth. To prevent a soggy bottom, ensure the meat filling is thickened by simmering uncovered to reduce the liquid. Yukon Gold potatoes provide a naturally creamy texture, but other potato varieties can be used. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.