Description
This classic Shepherd’s Pie features a savory ground lamb filling with carrots, celery, onions, peas, and aromatic herbs simmered in Guinness and beef stock, layered beneath a rich, creamy mashed potato topping infused with Parmigiano Reggiano and baked until golden and bubbling. A hearty and comforting 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
Shepherd’s Pie 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
- 1 tablespoon fresh rosemary (chopped, leaves only)
- 2 cups low-sodium beef stock
- Salt and pepper (to taste)
- 1/4 cup Parmigiano Reggiano (reserved for topping)
Instructions
- Prepare the Potatoes: Boil the peeled and chunked russet potatoes in salted water until tender, about 15-20 minutes. Drain well and mash thoroughly until smooth. Stir in the melted butter, three-quarters cup of grated Parmigiano Reggiano, heavy cream, egg yolks, and season with salt and pepper. Add more cream if the mash is too dry. Set aside.
- Cook the Vegetables: In a large skillet or saucepan over medium heat, sauté the diced onions, celery, and carrots until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Lamb: Increase the heat to medium-high and add the ground lamb to the vegetables. Cook until browned and no longer pink, breaking it up with a spoon as it cooks.
- Add Tomato Paste and Flour: Stir in the tomato paste and cook for 2 minutes. Sprinkle in the all-purpose flour and mix well to combine, cooking for an additional minute to create a roux-like base.
- Incorporate Liquids and Herbs: Gradually pour in the Guinness, Worcestershire sauce, and beef stock while stirring continuously. Add the fresh thyme and rosemary. Bring the mixture to a simmer and cook until thickened and flavors meld, about 25-30 minutes. Stir in the frozen peas near the end and season with salt and pepper to taste.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Transfer the lamb mixture to a large baking dish, spreading it out evenly. Spread the mashed potato mixture over the top, smoothing it out. Sprinkle the remaining 1/4 cup Parmigiano Reggiano over the potatoes.
- Bake Until Golden: Place the assembled Shepherd’s Pie in the preheated oven and bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
- Rest and Serve: Let the pie rest for 5 minutes after baking to set slightly before serving. This allows the layers to hold together and enhances the flavors.
Notes
- This recipe highlights the use of Guinness stout for a rich, deep flavor that perfectly complements the lamb and vegetables.
- Using russet potatoes results in a fluffy mashed potato topping that crisps beautifully in the oven.
- Fresh herbs like thyme and rosemary add aromatic layers to the meat filling.
- Feel free to adjust the consistency of the mashed potatoes with cream to reach your desired texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
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: 0.5 g
- Carbohydrates: 60.8 g
- Fiber: 9.5 g
- Protein: 59.4 g
- Cholesterol: 264 mg
