Irish Shepherd's Pie

Irish Shepherd's Pie

World Cuisine European UK and Ireland Irish

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

Servings per recipe: 8
Calories per serving: 517
Preparation time: 25m
Total cooking time: 1h 35m


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, diced
  • 2 pounds lean ground lamb
  • 1/3 cup all-purpose flour
  • salt and ground black pepper to taste
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon ketchup
  • 3 cloves garlic, minced
  • 2 1/2 cups water, or as needed
  • 1 (12 ounce) package frozen peas and carrots, thawed
  • 2 1/2 pounds Yukon Gold potatoes, peeled and halved
  • 1 tablespoon butter
  • 1 pinch ground cayenne pepper
  • 1/4 cup cream cheese
  • 1/4 pound Irish cheese (such as Dubliner┬«), shredded
  • salt and ground black pepper to taste
  • 1 egg yolk
  • 2 tablespoons milk


  • 1   Preheat the oven to 375 degrees F (190 degrees C).
  • 2   Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
  • 3   Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
  • 4   Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
  • 5   Remove lamb mixture from heat and stir in peas and carrots until combined.
  • 6   Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
  • 7   Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
  • 8   Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
  • 9   Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
  • 10   Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
  • 11   Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Nutrion facts:

Total Fat 28.3g 43%
    Saturated Fat 13.0g  
Cholesterol 132mg 44%
Sodium 301mg 12%
Potassium 426mg 12%
Total Carbohydrates 37.2g 12%
Dietary Fiber 4.3g 17%
Protein 29.2g 58%
Sugars 1g  
Vitamin A 4587IU  
Vitamin C 7mg  
Calcium 155mg  
Iron 2mg  
Thiamin 0mg  
Niacin 11mg  
Vitamin B6 0mg  
Magnesium 36mg  
Folate 50mcg