A Scotsman's Shepherd Pie


Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.

Prep Time:
45 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
1 hrs 15 mins
8 servings


  • 5 cups mashed, boiled potatoes

  • ½ cup sour cream

  • 2 ounces cream cheese

  • 2 tablespoons butter, softened, divided

  • 1 egg yolk

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 ½ teaspoons olive oil

  • 1 pound ground lamb

  • 1 pinch salt and ground black pepper to taste

  • 1 (16 ounce) can stewed tomatoes with juice, chopped

  • 1 small onion, chopped

  • 1 small carrot, peeled and chopped

  • ½ cup peas

  • 1 cup Irish stout beer (such as Guinness®)

  • 1 cube beef bouillon

  • 1 tablespoon all-purpose flour

  • 1 tablespoon Worcestershire sauce

  • ¾ cup shredded sharp Cheddar cheese

  • 2 teaspoons chopped fresh parsley

  • 2 teaspoons smoked paprika


  1. Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.

  2. Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.

  3. Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.

  4. Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.

  5. Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.

  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.

  7. Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.

  8. Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.


Cook's Notes:

If using instant potatoes, use a quality brand like Honest Earth(R) All Natural Creamy Mash.

Smoky sharp Cheddar works best.

Nutrition Facts (per serving)

386 Calories
21g Fat
30g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 386
% Daily Value *
Total Fat 21g 27%
Saturated Fat 11g 56%
Cholesterol 97mg 32%
Sodium 561mg 24%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 17g
Vitamin C 16mg 80%
Calcium 149mg 11%
Iron 3mg 14%
Potassium 710mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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