Guinness Shepherd’s Pie

Guinness Shepherd's Pie |

Guinness Shepherd's Pie #Irishlove

It’s the beginning of March, so that means two things, 1) a new love blog hop theme and 2) prepare for your Pinterest feed to become flooded with St. Patrick’s Day recipes (assuming it isn’t already)!

Not one to disappoint, I’m here to add to that list of recipes.  Shepherd’s pie is one of those things that hubby has mentioned in passing that he’d love for me to make and I just never have.  With love blog hop choosing March as #Irishlove, I decided the time was finally right.

Guinness Shepherd's Pie #Irishlove

Truth is, while I used beef in this recipe, I wanted to go with ground lamb – but my local co-op didn’t have any and the stands at the farmer’s market only sells beef, pork or turkey.  Here’s a little thing about city life (or more like my life), if I can’t walk to get it, then it can be replaced with another item.  Getting on the subway or the bus on a weekend is a chore, a 15 minute run to the grocery store will end up turning into two hours.  Not worth my time – beef tastes just as good.

As the Guinness addition? It’s #Irishlove! What is more Irish than a pint of Guinness?! In fact, the 8 hours I spent in Dublin on a layer, that is one of the first things I enjoyed, of course after an Irish breakfast!

Me & Guinness Me & a perfectly poured Guinness at a pub in Dublin! Guinness Shepherd's Pie #Irishlove

Guinness Shepherd's Pie #Irishlove
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    For the mashed potato topping:
  • 1 1/2 lbs yukon gold potatoes, peeled & cubed
  • 4 tablespoons unsalted butter
  • 1/2 half and half (you can sub milk if you choose)
  • salt and pepper to taste
  • For the filling:
  • 1lb ground beef
  • 1 medium yellow onion, cut into 1/2 inch dice
  • 2 small carrots, cut into 1/2 inch dice
  • 2 large cloves garlic, finely minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon worcestershire sauce
  • 1 cup Guinness stout
  • 1/2 cup frozen sweet peas


  1. Place the potatoes in a large pot and cover with water, add a tablespoon or two of salt, cover and bring a boil. Cook until fork tender, about 20 minutes.
  2. Drain and mash with a potato ricer or with a fork until no lumps remain.
  3. Add the butter, half and half (or milk) and mix until the potatoes are completely smooth.
  4. Season with salt and pepper and set aside.
  5. Pre-heat your oven to 400 degrees F. and have a 1 quart baking dish nearby.
  6. In a large skillet, over medium heat drizzle about 1 tablespoon of olive oil and sauté the onions and carrots until soft, about 7-9 minutes. Stir in the garlic, cook for 30 seconds.
  7. Add the ground beef, breaking up into small pieces and cook until no longer pink.
  8. Season the ground beef mixture with the dried thyme, salt and pepper. Stir in the tomato paste and cook for 30 seconds, then mix in the worcestershire sauce.
  9. Pour in your guinness, bring to a boil and then reduce the heat to a simmer. Cook until the sauce has thickened about 15 minutes.
  10. In the last two minutes, stir in the frozen peas.
  11. Pour the mixture into the baking dish and top with about half the mashed potatoes, spreading to the edges to create a seal.
  12. If you choose to do so - you can pipe the remaining mashed potatoes for a nice topping or add the remaining mashed potatoes and with a fork spike the top.
  13. Bake for 25 minutes - the topping will be lightly golden form a crust.
  14. Let sit for 5-10 minutes before serving.
Recipe Type: Main Dish, Beef

Guinness Shepherd's Pie #Irishlove

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27 thoughts on “Guinness Shepherd’s Pie

  1. Anita at Hungry Couple

    I make shepherd’s pie (or, more accurately hunter’s pie since I always use ground beef) quite often. My recipe is almost identical except I use red wine instead of Guinness but I’d love to taste the difference in the final product. Guess I’ll have to make it… 🙂

  2. jeri

    As a fellow NYer I totally get your shopping theory. It’s true that you can find ANYTHING somewhere but it’s usually not worth the time or the schlepping. I spent years lugging bags of groceries on the subway, and I’m just not doing it anymore. Unfortunately, now you’ve got me really wanting some lamb!

  3. Serena

    I am SO EXCITED to try this! I had Guinness Shepherds Pie in Ireland about 5 year ago. It was amazing. Can’t wait to recreate! Happy #IRishLove

  4. Chris

    What a lovely recipe. I love shepherds pie and with Guinness in it this sounds like a must. I guess it’s even okay to add the bottled Guinness as for drinking I prefer the other.

  5. Jerry Daley

    Made this for St. Patrick’s Day dinner, and it was fantastic!! I loved the way the Guinness finished the gravy so nicely. I did make a couple of adjustments: I doubled the onion (at the request of my “better half”), and increased the tomato paste to 3 tbl. spoons and the Guinness to 12 oz. I did find it took a bit longer that I thought to get it all together – about 90 minutes altogether. Nevertheless, I plan on making this again soon. Great recipe!

  6. Pingback: The Most Epic Potato Roundup for #potatoweek | The Girl in the Little Red Kitchen

  7. David Bruner

    Making this today for an early for St. Patrick’s Day dinner.

    Making a few adjustments: (similar to a post above)
    1. Doubled the onion
    2. Increased the tomato paste to 3 tbsp.
    3. More Guinness! I plan to use a full can which is 14.9 oz.
    4. I typically use cubed chuck rather than ground beef – we just like it better. Brown off the chuck after dredging it in a mix of Red pepper, black pepper and flour.

  8. Lindsay B Brightman

    So excited to make this. My husband was in Ireland 8 year ago today at gunniess factory. I’m excited to make him a yummy Irish dinner.

  9. tina mccallum

    I’ve made this twice and it was amazing! Making again tomorrow for our friends that loved it as well!

  10. Gail Garey

    After tasting the Shepherd’s Pie at Ragland Road Irish Pub, i looked up their recipe on line which doesn’t include guinness or lamb. Then I started looking for similar recipes and your shepherd’s pie was the one I tried. I was able to find lamb (an acquired taste) so I added a scant half pound of ground lamb and it was wonderful. Now planning to make it for a dinner group. I LOVE your recipe with that added lamb.


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