Guinness Shepherd’s Pie - Recipe

Guinness is arguably the most famous beer in the world. It’s homey, smokey, smooth, and full of culture the Irish want to share with everyone. You can’t drink one without thinking about sitting in an old, dingy pub eating the Irish classic, shepherd’s pie.

I’ve been eating shepherd’s pie my entire life, and it’s a meal that is just as warming, hearty, and approachable as a Guinness stout. These two go together like, well, Guinness and shepherd’s pie, so why not add that deep Guinness flavor to our pie to double down on the deep stout flavor.

Mom never added Guinness to her shepherd’s pie, but we love it and we think you will too. Check out our recipe below to make your own Guinness shepherd’s pie.

Prep time: 15 minutes Cook time: 20 minutes

Ingredients:

Filling

• 1 lb. Minced lamb (use beef to save some cash and call it a cottage pie!)

• 1 large onion, grated

• 1 carrot, grated

• 2 cloves garlic, grated

• 1 Tbsp worcestershire sauce

• 1 Tbsp tomato paste

• 1 tsp fresh thyme

• 1 tsp fresh rosemary

• ½ cup Guinness

• ½ cup chicken stock or water

• Salt and pepper to taste

Topping

• 1 lb potatoes cubed

• ¼ cup heavy cream

• 1 Tbsp butter

• 1 egg yolk

• Parmesan cheese for topping

• Salt and Pepper to taste

Instructions:

1. Preheat oven to 350℉, and get a pot of salted water boiling for your cubed potatoes.

2. Heat a large skillet on med-high and add in your minced lamb. Cook for 6-8 minutes and drain any excessive fat. Nobody likes a greasy shepherd’s pie.

3. Grate in the onion, carrot, and garlic. Grating breaks them down quicker and makes a heartier meat filling.

4. Add worcestershire, tomato paste, thyme, and rosemary. Stir well.

5. Add Guinness and cook down. Then add the stock and cook down till you have a juicy, meaty filling that’s not soupy. Season with salt and pepper.

6. Boil your potatoes till fork tender (about 15 min.), then strain and return to the hot pan to add your cream and butter. Mash or rice your potatoes until smooth.

7. Season your potatoes with salt and pepper to taste (add parmesan here as well for more cheesy saltiness!) and once satisfied, add the egg yolk. This helps bind and keep the potatoes from drying in the oven.

8. Add your filling to an oven safe pan and top with your mashed potatoes in a 2:1 ratio of filling to potatoes. Sprinkle on salt and pepper and grate parmesan over the top. Fork the potatoes to get some crispy bits and place in the oven for 15-20 minutes or until the filling begins to bubble up.

9. Remove from the oven and let cool for ten minutes before pouring yourself a Guinness and digging in!

This is a great recipe for fall and winter, and it is easily adapted with the addition of beef. But don’t forget the Guinness. The flavor of the stout comes through wonderfully, and the creamy and salty potatoes are fantastic with it.

Cheers!

Mr. Brew

Check out some of our other Brew Family recipes like Irish Cream Cupcakes and Spent Grain Pretzels.