Name: Irish Shepherd’s Pie with Colcannon Topping Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Irish
Ingredients: 2 pounds Yukon gold potatoes; 6 ounces Irish butter; ¾ cup whole milk or heavy cream; 2 leeks, sliced; 1 clove garlic, minced; ½ head Savoy cabbage, shredded (about 3 cups); salt and freshly ground black pepper, to taste; 2 pounds 90 to 95% lean ground beef; 2 tablespoons unsalted butter; ½ onion, diced; 2 stalks celery, chopped; 2 carrots, diced; 1 teaspoon salt; 1 teaspoon dried thyme; Freshly ground black pepper, to taste; 2 tablespoons tomato paste; 2 tablespoons flour; ½ cup dry sherry or red wine; 1 cup beef stock; 2 tablespoons Worcestershire sauce; ¾ cup fresh or frozen peas; ¼ teaspoon paprika

If you’re a fan of hearty comfort food that warms you right up from the inside out, then you’re going to absolutely love this Irish Shepherd’s Pie with Colcannon Topping Recipe. It’s a delicious twist on the classic shepherd’s pie, featuring that wonderfully creamy colcannon—the magical Irish mash of potatoes, cabbage, and leeks—right on top. Trust me, this isn’t just any shepherd’s pie; it’s one that my whole family goes crazy for and one I keep coming back to on chilly nights. Stick with me, and I’ll walk you through everything so your own pie turns out perfect every time!

❤️

Why You’ll Love This Recipe

Unique Colcannon Twist: Instead of regular mashed potatoes, the colcannon topping brings an extra layer of flavor and texture with tender leeks and cabbage mixed right in.
Rich and Hearty Filling: The ground beef simmered with herbs, veggies, and a splash of sherry creates a savory sauce that’s just irresistible.
Family Favorite: I’ve made this for gatherings and everyone asks for seconds — it’s that comforting!
Perfect for Any Season: Warm and filling enough for winter, but also a fantastic dish for a cozy weekend dinner any time of year.

A round black pan contains a layered shepherd's pie with the top layer of mashed potatoes showing a golden-brown baked crust with some green herbs mixed in and lightly browned spots all over. The middle layer is rich ground meat cooked with small pieces of mixed vegetables like green peas, orange carrots, and yellow corn. One portion is scooped out, revealing the layers clearly inside the pan. The pan sits on a wooden surface with a yellow and orange kitchen cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Irish Shepherd’s Pie with Colcannon Topping, Irish Shepherd’s Pie, hearty Irish casserole, comfort food recipes, traditional Irish dishes

Ingredients You’ll Need

Each ingredient in this Irish Shepherd’s Pie with Colcannon Topping Recipe plays an important role in nailing that authentic Irish comfort food vibe. Yukon gold potatoes give the colcannon a creamy texture, while the combination of leeks and Savoy cabbage adds a subtle sweetness and earthiness that balances the rich, savory ground beef base.

Flat lay of two whole Yukon gold potatoes with smooth yellow skins, a small pile of chopped pale green Savoy cabbage leaves, a few slender sliced pale green leeks, one whole uncracked brown egg, a small white ceramic bowl of rich creamy whole milk, a small white ceramic bowl of golden Irish butter cubes, a small mound of diced bright orange carrots, a handful of chopped fresh green celery stalks, a small pile of diced white onion, a small white ceramic bowl of bright red tomato paste, a small white ceramic bowl of golden brown Worcestershire sauce, a small white ceramic bowl of dark ruby dry sherry, a small white ceramic bowl of deep brown beef stock, a small heap of fresh green peas, a small white ceramic bowl of pale beige all-purpose flour, a small white ceramic bowl of dried thyme leaves, a small white ceramic bowl of vibrant red paprika powder, a few garlic cloves with white papery skins, and two whole uncracked brown eggs, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Irish Shepherd’s Pie with Colcannon Topping, Irish Shepherd’s Pie, hearty Irish casserole, comfort food recipes, traditional Irish dishes

Yukon gold potatoes: Ideal for mashing into colcannon because of their buttery texture and natural sweetness.
Irish butter: A generous amount makes the potatoes luxuriously creamy and authentic.
Whole milk or heavy cream: Adds richness to the colcannon mash.
Leeks: Gives mild onion flavor; make sure to clean well to remove grit.
Garlic: A little punch of flavor in the colcannon that really elevates it.
Savoy cabbage: Shredded for a lovely, tender bite in the potatoes.
Ground beef: Choose lean to keep the filling rich but not greasy.
Unsalted butter: For softening vegetables and adding depth to the filling.
Onion: Adds classic sweetness to the savory filling.
Celery: Gives a subtle crunch and aromatic lift.
Carrots: Sweetens and rounds out the filling flavors beautifully.
Salt and freshly ground black pepper: Essential for seasoning each component.
Dried thyme: The herbaceous note that makes this shepherd’s pie truly comforting.
Tomato paste: Deepens the sauce with a subtle tang and richness.
Flour: Helps thicken the filling sauce for that perfect bite.
Dry sherry or red wine: Adds complexity and acidity that balances the meat.
Beef stock: Brightens and enriches the filling further.
Worcestershire sauce: Gives an umami boost that your taste buds will thank you for.
Fresh or frozen peas: Adds a pop of sweetness and color in the filling.
Paprika: A light sprinkle on top adds delicate warmth and color to the final bake.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this recipe is. Whether you’re cooking for dietary needs or just want to shake things up, there are a few tweaks you can try to make your Irish Shepherd’s Pie with Colcannon Topping Recipe just right for you. Play around and make it your own!

Vegetarian option: Swap the ground beef for hearty lentils or mushrooms. I’ve made it this way before, and it still hits all the cozy comfort marks.
Use lamb instead of beef: For a traditional take, ground lamb or a lamb-beef mix brings a richer, gamier flavor that pairs beautifully with the colcannon.
Dairy-free adaptation: Use a plant-based butter and non-dairy milk like oat or almond to keep it creamy without dairy.
Seasonal veggie swaps: If you don’t have cabbage, kale or spinach can work for the colcannon. I’ve tried both and loved them!

How to Make Irish Shepherd’s Pie with Colcannon Topping Recipe

Step 1: Master the Colcannon Topping

First things first: the colcannon topping is what makes this shepherd’s pie truly Irish and irresistibly creamy. Boil your Yukon gold potatoes until they’re tender, then mash them with Irish butter and warm cream or milk. Stir in sautéed leeks, garlic, and shredded Savoy cabbage—cooked just until tender but still vibrant. I like to sauté the veggies in butter with a pinch of salt before folding them in. This step adds a subtle sweetness and lovely texture that steaks out the classic mashed potato. Don’t rush this—perfect colcannon really makes a difference!

Step 2: Cook the Beef Filling with Veggie Goodness

Heat a large skillet to medium and brown the lean ground beef until there’s no pink left, then drain the excess fat—you want the filling rich but not greasy. Remove the beef from the pan and add butter, onions, celery, and carrots; cook until the onions start to caramelize and the vegetables soften. Season with salt, thyme, and plenty of freshly ground black pepper. Stir in tomato paste and toast it for a couple of minutes: this adds a nice depth. Next, sprinkle in flour and cook for two more minutes to thicken the sauce. Then, pour in your sherry or red wine and scrape up those tasty brown bits on the pan bottom. Once simmering, add beef stock, Worcestershire sauce, and return the browned beef to the pan. Let it bubble gently for 5 minutes until thickened. Finish by stirring in peas for that pop of color and sweetness.

Step 3: Assemble and Bake Your Irish Shepherd’s Pie

Preheat your oven to 350°F (175°C). Pour the beef mixture into a 2-quart casserole dish, spreading it out evenly. Dollop spoonfuls of your luscious colcannon over the top, then gently spread it out so it covers the beef and touches the edges of the dish. I love making swirls or a diagonal scoring pattern on the mashed potatoes—it adds a nice homemade look and helps the top brown evenly. Sprinkle a light dusting of paprika for some color and just a hint of warmth. Bake it for 45 minutes until the potatoes develop a golden crust and the filling bubbles up at the edges. Let it rest for at least 10 minutes before serving so the flavors meld and it’s easier to portion out. This is where patience pays off, trust me!

👨‍🍳

Pro Tips for Making Irish Shepherd’s Pie with Colcannon Topping Recipe

Don’t Skip Veggie Cleaning: When prepping leeks for colcannon, slice and soak them in cold water to remove any dirt — the grit can ruin the smoothness of your mash.
Drain Beef Grease Thoroughly: I learned the hard way that leaving fat in the filling makes it oily and less pleasant—draining is key for balance.
Toast Tomato Paste Properly: Letting the paste cook for a couple of minutes before adding liquid amplifies flavor and removes raw edges.
Don’t Overbake the Top: Watch the potatoes near the end; they brown fast and you want a golden crust, not burnt edges.

How to Serve Irish Shepherd’s Pie with Colcannon Topping Recipe

The image shows a blue plate with a serving of shepherd’s pie and a fresh salad. The shepherd’s pie has two main layers: the bottom layer is a mix of minced meat with small orange carrot cubes and green peas, appearing rich and hearty, while the top layer is a golden-yellow mashed potato crust with bits of browned cheese in some areas, giving it a slightly textured look. Next to the pie is a colorful salad made from green romaine lettuce leaves, white onion strips, and small yellow and red cherry tomatoes, adding freshness and brightness. A silver fork sits on the right side of the plate. Behind the plate, there is a round baking dish with more shepherd’s pie visible. The setting rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Irish Shepherd’s Pie with Colcannon Topping, Irish Shepherd’s Pie, hearty Irish casserole, comfort food recipes, traditional Irish dishes

Garnishes

I like to keep the garnishes simple for this dish. A sprinkle of freshly chopped parsley or chives on top of the colcannon after baking adds a burst of color and a subtle fresh flavor. Sometimes a little extra knob of Irish butter melting on the hot pie just before serving makes it feel extra indulgent and welcoming. I also enjoy a pinch of flaky sea salt right at the table to brighten each bite.

Side Dishes

This Irish Shepherd’s Pie with Colcannon Topping Recipe is a meal in itself, but I do like pairing it with a simple side salad for some freshness and crunch. A crisp mixed greens salad with a lemon vinaigrette or even steamed green beans with a squeeze of lemon complement the richness wonderfully. And if you’re feeling extra indulgent, a warm crusty bread on the side is always a crowd-pleaser.

Creative Ways to Present

For special dinners, I sometimes make individual shepherd’s pies in small ramekins or oven-safe bowls—it’s such a crowd-pleaser and makes the meal feel a bit fancy. You can pipe the colcannon topping with a large star tip for a pretty swirled look before baking. If you’re hosting a St. Patrick’s Day celebration, garnish with a little parsley shamrock cutout on the side of the plate for a festive touch.

Make Ahead and Storage

Storing Leftovers

This shepherd’s pie stores beautifully—once completely cooled, I cover the entire casserole tightly with plastic wrap and foil. It keeps well in the fridge for up to 3 days. When I reheat, I usually bake it uncovered to bring back a bit of that crispy top texture.

Freezing

You can freeze the whole dish if you want to prep ahead. I recommend cooling it fully and then wrapping it tightly in plastic wrap followed by foil to prevent freezer burn. It keeps well for up to 3 months. When thawing, I let it defrost overnight in the fridge before reheating in the oven.

Reheating

For reheating, I preheat the oven to 350°F and bake the pie uncovered for about 20-30 minutes until warmed through and the topping crisps up nicely again. If reheating from frozen, plan for a longer bake time and cover loosely with foil after the first half hour to avoid over-browning.

FAQs

Can I use regular mashed potatoes instead of colcannon for this shepherd’s pie?

Absolutely, you can substitute regular mashed potatoes if you prefer. However, I highly recommend trying the colcannon topping at least once—it adds a depth of flavor and texture that elevates the dish from ordinary to truly special with the addition of cabbage and leeks.
What’s the best way to avoid sogginess in the shepherd’s pie?

Draining excess fat from the cooked beef and thickening the sauce with flour helps prevent sogginess. Also, make sure the filling isn’t too watery before topping with the potatoes. Spreading the colcannon evenly and ensuring it touches the casserole edges helps create a nice crust during baking.
Can I make the filling ahead of time?

Yes! The filling can be prepared a day in advance and refrigerated. When ready to bake, just assemble the pie with fresh colcannon topping and bake as directed. This makes dinner prep a breeze!
What do I do if I don’t have sherry or red wine?

No problem—you can substitute with extra beef stock and a splash of apple cider vinegar or a squeeze of lemon to add acidity and brightness. I’ve done this myself when I was out of wine, and it still tastes fantastic.

Final Thoughts

This Irish Shepherd’s Pie with Colcannon Topping Recipe is one of those dishes that feels like a warm hug on a plate. It’s got that perfect balance of savory, creamy, and wholesome flavors that bring a smile to everyone at my table. Whether you’re making it for a weeknight dinner or a cozy weekend gathering, I hope it becomes as much of a favorite in your kitchen as it is in mine. Don’t be afraid to add your personal touch and enjoy every buttery, cabbage-speckled bite!