Offiical opinions: Stitely’s Shepherd Pie for St. Patrick

Don’t let the last name fool you. Stitely Staffer Rachel Mikolajczyk may have two ‘k’s, a ‘y’ and a ‘z’ in her last name, but this Erin is mostly Irish, and she has an awesome shepherd’s pie recipe for this St. Paddy’s day. Recommended by her dear old dad who makes his own pie from scratch, this recipe from food.com is a traditional Irish treat. Enjoy!


  • 1 tablespoon olive oil
  • 1 teaspoon black pepper
  • 1 lb ground beef or 1 lb lamb
  • 1 large onion, finely diced
  •  3 -4 large carrots, finely diced
  • 1 cup frozen peas
  • 3 -4 sprigs fresh thyme, finely chopped
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1 glass red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup stock
  • 1 large quantity mashed potatoes (around 6 cups, fresh or leftover)
  • 1 egg, beaten
  • grated Parmesan cheese (optional)

1. Pre-heat oven to 400°F.
2. Saute carrots in the olive oil until they start to get tender.
3. Add in the onions and saute for a minute or two then add the meat.
4. Season with black pepper and thyme.
5. Cook until browned then drain fat.
6. Add the butter and peas.
7. Sprinkle with flour and stir through.
8. Add tomato paste, wine and Worcestershire sauce.
9. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to taste.
10. Remove from heat. Grease a 9×13 oven proof dish with butter and add the sauce.
11. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese (if you so desire).
12. Bake for about 20 minutes or until the potato is nice and browned on top.
13. Serve as is or with some crusty bread to mop up that yummy sauce!


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