Description

This classic Shepherd’s Pie features a rich ground lamb filling simmered with aromatic vegetables, garlic, and Guinness beer, enhanced with fresh herbs and beef stock. It’s topped with a creamy, cheesy mashed potato crust made from buttery russet potatoes mixed with Parmigiano Reggiano, heavy cream, and egg yolks, then baked until golden and bubbling. A comforting, hearty dish perfect for family dinners.

Ingredients

Scale

Mashed Potato Topping

3 1/2 pounds russet potatoes, peeled and cut into chunks
1 cup Parmigiano Reggiano, grated, divided
3/4 cup heavy cream (plus more if too dry)
1 stick butter, melted
Salt and pepper, to taste
3 large egg yolks

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 beer
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

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Instructions

Prepare the Mashed Potatoes: Place the peeled and chunked russet potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain well and return to the pot.
Mash and Enrich the Potatoes: While still hot, mash the potatoes thoroughly. Stir in the melted butter, 1 cup of grated Parmigiano Reggiano, heavy cream, and salt and pepper to taste. Incorporate the egg yolks one at a time, blending well to create a rich, creamy texture. If the mash feels too dry, add a bit more cream to loosen it.
Sauté the Vegetables: In a large skillet or deep pan over medium heat, add a bit of oil or butter. Sauté the diced onion, celery, carrots, and minced garlic until the vegetables soften and become fragrant, about 8-10 minutes.
Cook the Ground Lamb: Add the ground lamb to the skillet and cook, breaking it up with a spoon, until it browns evenly and no longer pink, about 8-10 minutes. Season with salt and pepper as it cooks.
Add Tomato Paste and Flour: Stir in the tomato paste and sprinkle the all-purpose flour over the meat and vegetables. Cook for 2-3 minutes to cook out the raw flour taste, stirring constantly.
Deglaze and Simmer: Pour in the Guinness beer and Worcestershire sauce, scraping the bottom of the pan to deglaze and lift up all the flavorful browned bits. Stir in the fresh thyme and rosemary, then add the beef stock. Bring the mixture to a simmer and cook until thickened and flavorful, about 25-30 minutes. Stir in the frozen peas near the end and season to taste with salt and pepper.
Assemble the Shepherd’s Pie: Preheat your oven to 375°F (190°C). Transfer the lamb and vegetable filling to a large baking dish, spreading it evenly. Spoon the mashed potato mixture over the top, smoothing it with a spatula. Sprinkle the remaining 1/4 cup of Parmigiano Reggiano over the mashed potatoes for a golden crust.
Bake the Pie: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges. For an extra golden finish, you can broil the pie for an additional 2-3 minutes, watching carefully to prevent burning.
Rest and Serve: Remove the shepherd’s pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to settle and makes it easier to portion.

Notes

This recipe uses ground lamb, giving it the traditional flavor for a true shepherd’s pie, as opposed to ground beef which would make it a cottage pie.
Simmering the filling with Guinness and beef stock adds rich depth and complexity to the sauce.
The cheesy mashed potato topping with Parmigiano Reggiano and egg yolks makes the crust creamy and golden when baked.
Feel free to adjust the seasoning with salt and pepper according to your taste preference.
Make sure not to overcook the peas to keep them tender and vibrant in color.
If you prefer a thicker filling, allow more time during simmering to reduce the sauce.
This dish pairs wonderfully with a simple green salad or steamed vegetables for a balanced meal.

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: 12 g
Trans Fat: 0.3 g
Carbohydrates: 60.8 g
Fiber: 9.5 g
Protein: 59.4 g
Cholesterol: 264 mg