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Shepherd's Pie

We eat this dish on St. Patrick's Day and Easter. It's easy to make and the best part is it tastes even better the next day. Just wrap in plastic, store in the fridge, remove 1/2 hour before baking, and bake it for an hour at 350 till hot and bubble and golden on top.

Check out our St. Patrick's Day menu here!

Here's how to do it:

Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown 1 lb of lamb and 2 lbs of beef. Remove the meat from the pan with a slotted spoon. Add two onions chopped to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add three chopped carrots and cook for 5 minutes.

Add 3 tablespoons tomato puree, 1 tablespoon thyme, 4 tablespoons chopped parsley and 1/2 teaspoons cinnamon. Stir and saute for 2 minutes.

Next, stir in two tablespoons flour, which will soak up the juice, then stir in 1.5 cups wine and one 14.5 oz can of beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the meat is fully cooked.

Put meat in a 13" x 9" baking pan.

Boil 2.5 lbs of yukon gold potatoes till tender. Drain. Mash with 1/2 stick of butter and enough milk to make creamy mashed potatoes. Top the meat with the mashed potatoes, spreading evenly. Top with 8 oz of shredded cheddar cheese and chopped scallions.

Bake for 45 minutes at 350 till hot and bubbly and the cheese has browned nicely. Let set for 10 minutes, then serve.


For the pie:

1 lb ground lamb

2 lbs ground beef

2 onions, chopped

3 carrots, chopped

3 tablespoons tomato puree

1 tablespoon chopped fresh thyme leaves

4 tablespoons chopped fresh parsley leaves

1/2 teaspoon ground cinnamon

2 tablespoons all-purpose flour

1 cup red wine

1 1/2 cups fresh beef stock


Freshly ground black pepper

For the crust:

2.5 pounds Yukon gold potatoes

1/2 stick butter


Freshly ground black pepper

1/2 cup scallions, cleaned and chopped

1 cup mature Cheddar, grated


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