Pub-Style Shepherd's PieSt. Patrick’s Day is always a much anticipated holiday in our house. We’ll take any excuse to drink a good beer of course, but I also happen to look fabulous in green! I’ve never been a corned beef & cabbage gal – I usually opt for this Pot Roast with Stout Gravy for our St. Patrick’s Day Feast. But, this Shepherd’s Pie is definitely giving it a run for it’s money…

Unlike the pot roast, this recipe is completely doable after a day at work. Sweating some veggies, browning some beef, then making a quick pan gravy with plenty of dark Irish stout. And while that’s going on, you can be boiling your potatoes to mash for the topping. I baked and served right in my cast iron skillet – I always love the rustic presentation at the table, especially for something like this dish. And one less pan to wash is always a good thing.

Not terribly long in the oven either, just enough time to get the gravy bubbling and the taters nice and browned on top. Which, is actually about the time it takes to sit down an enjoy a nip of Irish spirits, or taking a few moments to read your wee little leprechauns a tall tale. Stay tuned, because I have a few other St. Patty’s Day favorites I’m looking forward to sharing with you guys this week!


  1. Posted March 11, 2013 at 10:42 AM | Permalink

    Yum, my grandparents used to make shepherd’s pie all the time when I was a kid and I loved it! I haven’t had it in ages, time to rectify that!

  2. Posted March 11, 2013 at 10:19 PM | Permalink

    This looks delicious! Shepherd’s pie is something I’ve always wanted to try, but I’ve never gotten around to it. This looks like something I should definitely make. Pinned!

  3. Paula
    Posted March 12, 2013 at 12:37 PM | Permalink

    Looks lovely but it’s not Shepherds Pie! This is a recipe for Cottage Pie. The difference – Cottage Pie is made with Beef Mince, Shepherds Pie is made with Lamb Mince.

    • Posted March 13, 2013 at 7:13 AM | Permalink

      You know, I’d wondered the difference – thank you for pointing it out. I’d be hard pressed to find ground lamb here in my little part of the world, though! With lamb or beef, I assure you it’s delicious 🙂

    • Ana
      Posted March 17, 2013 at 1:05 PM | Permalink

      Paula – Shepherd’s Pie and Cottage Pie appear to be used synomously, depending on region (and also historically) with beef and lamb being used interchangeably.

      Laura- this was delicious! We loved this variation and thought the stout really enhanced the gravy! I added the 1/4c cream listed w/ the filling ingredients with the soy sauce, peas, and thyme at the last minute, but I couldn’t find this step in the directions. So glad you posted this- I had a ton of mashed potatoes I needed to use up, or I would have saved this for our St. Patrick’s Day dinner. My husband took the rest for today’s lunch and I am really jealous! 🙂 I can’t wait to try the stout pot roast!

      • Posted March 18, 2013 at 8:30 AM | Permalink

        Thanks for catching that error about the cream, Ana! I’ve corrected it. So glad you enjoyed this, and please let me know how you guys liked the pot roast 🙂

        • Kwrose44
          Posted March 22, 2014 at 10:21 PM | Permalink

          I made this today with 1lb of marinated and fresh out of smoker cubed venison backstrap and 3/4 lb of ground pork with all other instructions. Best pie. Ever. Definitely wasnt a Shepherds pie when i was done but you can certainly vary the meat for an enjoyable dinner.

          • Posted March 23, 2014 at 5:43 PM | Permalink

            That sounds great – always good to find a new way to use up that stockpile of deer, isn’t it? Glad you all enjoyed it!

  4. Posted March 12, 2013 at 1:01 PM | Permalink

    I haven’t made Shepherd’s Pie in a long time:) Thanks for reminding me how good it is~ Lynn @ Turnips 2 Tangerines

  5. bmk112302
    Posted March 12, 2013 at 6:37 PM | Permalink

    This looked so good, I changed my dinner plans to make this instead!

  6. Posted March 13, 2013 at 6:02 PM | Permalink

    Nothing like a rich and flavorful stew topped with mashed potatoes to warm the soul on a winter night! This looks like true comfort food. Thanks for the recipe. 🙂

  7. Amy
    Posted March 16, 2013 at 9:27 AM | Permalink

    Looks Delicious! I am curious, how many servings does this recipe make?

  8. Amy
    Posted March 17, 2013 at 12:53 PM | Permalink

    Thank you very much! I am making it as I type! 🙂 Looks super yummy!

  9. numaira
    Posted October 11, 2014 at 7:14 PM | Permalink

    making this tonight… some changes i made b/c we are gluten and dairy free as well as we don’t drink alcohol
    *coconut milk instead of cream and i am wondering if i should use coconut cream instead
    *non diary butter
    *nonalcoholic beer

    hope it turns out good…

  10. Nicole
    Posted October 27, 2017 at 3:36 PM | Permalink

    My husband and I love this recipe so much! I make it several times over the “run the oven” cooking season and I don’t change a thing about the recipe!

    I only have a 9″ cast iron skillet, and this recipe won’t fit in the pan, but rather than make less, I just use a second 6″ skillet and freeze that bit. I freeze it without the potatoes, and use instant potatoes when I reheat for dinner later that week.

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