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A portion of Shepherd’s Pie (topped with mashed potatoes tiled as "domes") - on a small white plate.
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Shepherd’s Pie with Guinness and Cheddar Mashed Potatoes

This easy shepherd’s pie recipe is pure comfort food: savory ground lamb in a rich Guinness gravy, topped with thick, cheesy mashed potatoes. Perfect for game day, St. Patrick’s Day, cozy weeknight dinners, or make-ahead meal prep.
Course Main Course
Cuisine American, Irish
Keyword Shepherd’s Pie
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 824kcal
Author Julia

Ingredients

For the Mashed Potatoes:

  • 2 pounds Russet or Yukon Gold potatoes peeled and chopped into small cubes
  • 8 tablespoons unsalted butter cut into pieces, room temperature
  • 3 tablespoons milk
  • 2 medium egg yolks
  • Pinch ground nutmeg
  • 6 ounces sharp white or yellow cheddar cheese coarsely grated, divided
  • Salt and pepper to taste

For the Lamb Filing:

  • 2 tablespoons olive oil
  • 1 ½ pounds ground lamb
  • 1 medium onion finely chopped
  • 1 large carrot peeled and and finely chopped
  • 1 large celery stalk finely chopped
  • 5 cloves garlic finely minced
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh thyme leaves minced
  • 1 tablespoon fresh rosemary minced
  • 3 tablespoons all purpose flour
  • 1 cup Guinness stout
  • 1 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup frozen peas more mix of peas and corn

Garnish

  • Fresh parsley chopped
US Customary - Metric

Instructions

Make Mashed Potatoes:

  • Preheat the oven to 425 degrees. Line a baking sheet sheet with parchment paper and set aside.
  • Place the peeled and chopped potatoes into a large pot with cold salted water. Bring to a boil and cook for 10-15 minutes or until very tender. Drain well and return the potatoes to the pot.
  • Mash the potatoes with the butter until smooth.
  • Fold in milk, egg yolks, nutmeg, and half of the grated sharp cheddar. The potato mixture should be a very thick and stiff mixture, not loose and creamy.
  • Season with salt and pepper to taste. Set aside.

Make the Lamb Filling:

  • While the potatoes are cooking, heat olive oil in a large oven-safe skillet or heavy-based pan over medium-high heat.
  • Add the ground lamb and cook, breaking it up with a wooden spoon, for 12-15 minutes, until most of the liquid has evaporated and it turns golden brown. If there’s a lot of lamb drippings, remove all except 2 tablespoons.
  • Add the onion, carrot, and celery. Cook for 5 minutes, stirring often, until the vegetables soften.
  • Stir in the garlic, tomato paste, thyme, and rosemary. Cook for 1 minute, until fragrant.
  • Sprinkle in the flour and stir for 1 minute to combine.
  • Gradually add the Guinness, beef stock, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5-8 minutes, until the sauce thickens, stirring constantly.
  • Remove from heat and stir in the frozen peas.

Assemble & Bake

  • Using an ice cream scooper with a mechanical release *SEE NOTE, dollop the mashed potatoes over the lamb mixture, dropping them evenly to cover the filling. We recommend starting directly in the middle and working your way outwards.
  • Sprinkle the remaining cheddar cheese on top and season lightly with salt and pepper.
  • Place the skillet on the prepared baking sheet to catch any bubbling over. Bake for 20-25 minutes, until the potatoes are golden and the filling is bubbling.
  • Allow to rest for 5 minutes before serving.
  • Garnish with fresh parsley right before serving. Enjoy!
  • ⬇️⬇️ I've provided helpful, detailed STEP-BY-STEP photos below this recipe card. (scroll down) ⬇️⬇️

Notes

  • For an extra golden top, broil for 1-2 minutes at the end of baking.
  • Make ahead: Prepare filling and mashed potatoes separately; assemble and bake just before serving.
  • Which pan to use: If you don’t have a cast-iron skillet or oven-proof pan, transfer everything to a baking dish! It will work just as well.
  • Mash the potatoes when they are hot! It’s a lot harder to do when they become cold.
  • If you don’t have an ice cream scooper with a release mechanism, but you do have a regular ice cream scooper, you can always spray or grease the inside of your scooper prior to each scoop you do for the mashed potatoes to help ensure it doesn’t stick and will dome properly on top of your filling.

Top Tips for the Best Shepherd’s Pie

  • Drain potatoes really well. Excess water = loose mash that sinks into the filling.
  • Don’t overdo the milk. You want a stiff topping that holds peaks.
  • Brown the lamb until golden. This is where the “pub-style” flavor comes from.
  • Thicken the sauce before topping. If the filling is runny on the stovetop, it will be runny after baking.
  • Add peas at the end. They stay sweet and don’t turn gray.
  • Rest 5–10 minutes so the gravy sets before slicing and serving, keeping the slices neat.

Storage Tips

  • Fridge: Store leftovers in an airtight container for up to 3–4 days.
  • Freezer: You can freeze the fully baked pie (before or after baking) for up to 2 months. Wrap tightly in foil and then place in a freezer-safe container.
  • To Reheat: Reheat in a 350 degree F oven until warmed through, about 20–25 minutes from refrigerated, or 35–40 minutes from frozen.
  • Make-Ahead: I often make the filling 2 days ahead and keep the potato topping separate. Assemble and bake day-of. Or fully bake, chill, and reheat—both work.

Tools and Equipment

  • Knife
  • Cutting board
  • Peeler
  • Large 12-inch cast-iron skillet or oven-proof pan
  • Ice cream scoop or large spoon
  • Baking sheet
  • Parchment paper

Nutrition

Calories: 824kcal | Carbohydrates: 42g | Protein: 33g | Fat: 58g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 470mg | Potassium: 1215mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5241IU | Vitamin C: 19mg | Calcium: 300mg | Iron: 5mg