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This Irish shepherd's pie is a lovely alternative to the much more common corned beef and cabbage you may have been planning for St. Patrick's Day dinner.

Recipe Summary

25 mins
1 hr 10 mins
1 hr 35 mins
1 9x13-inch casserole


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly, about 10 minutes.

  • Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant, 2 to 3 minutes.

  • Stir in water, scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, 5 to 6 minutes.

  • Remove lamb mixture from heat, then stir in peas and carrots until combined.

  • Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.

  • Place potatoes into a large pot of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot.

  • Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper.

  • Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.

  • Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.

  • Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Nutrition Facts

517 calories; protein 29.2g; carbohydrates 37.2g; fat 28.3g; cholesterol 132.3mg; sodium 301mg. Full Nutrition