Irish Shepherd’s Pie

Yield 4

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Shepherd's PIe Recipe


  • 2 lbs ground lean lamb
  • 1 cup onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 2 garlic cloves minced
  • Salt and pepper to taste
  • 1/2 tsp nutmeg
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 8 oz beef stock
  • 2 tbsp flour
  • 2 lbs potatoes cooked, mashed, and seasoned
  • 2 tbsp butter, melted


  1. Cook ground lamb in frying pan until brown.
  2. Add onions, carrots, celery, garlic, salt, pepper, and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Drain any excess oil.
  3. Sprinkly flour onto lamb and vegetable mix. Stir until incorporated. 
  4. Once flour is absorved, add rosemary, thme, and beef stock. Bring to medium heat and cook until gravy thickens to bind the filling.
  5. Pour into a large shallow baking pan and cool. The filling should be about 1 1/2 inches deep.
  6. Cover the meat mixture in the pan with hot mashed potatoes. Smooth potatoes evenly, and brush the surface with melted butter.
  7. Bake at 375 degrees for 25-30 minutes.


Bake in handled soup bowls for individual servings.