• 1 1/2 Lbs. ground (minced) lamb or beef (or mixture of the two)
  • 1 large onion peeled and finely chopped
  • 1-2 cloves garlic, crushed
  • 2 sticks celery, finely chopped
  • 2-3 carrots, peeled and finely chopped or grated
  • 2 t fresh oregano
  • 2 t fresh rosemary
  • 1-2 T Worcestershire sauce
  • 1/2 c peas (optional)
  • 1 pint of Guinness
  • 8 oz. can of peeled, chopped tomatoes
  • 3 Lbs. potatoes, peeled and cubed
  • 3 T butter
  • 2-3 T half and half or whipping cream
  • salt and freshly ground pepper to taste
  • freshly chopped parsley to garnish


Marinate lamb in Guinness overnight in the refrigerator. Next day remove meat from marinade and place in saucepan (reserve marinade) with onion, celery, garlic and carrots. Add approximately 4 T of marinade and cook gently for 10 minutes or so, stirring frequently until meat is well-sealed and almost cooked.

Add tomatoes, oregano, rosemary, seasonings and Worcestershire sauce and simmer for 15-20 minutes (You can add the rest of marinade and use a gravy thickener to make additional thicker sauce. This is optional).

Meanwhile, cook potatoes in boiling salted water until tender (approximately 20 minutes). Mash potatoes until smooth or use a whip. Add butter and fold until potatoes are creamy.

Place potatoes in a pastry bag fitted with a large star nozzle and pipe evenly over meat mixture which is now in an oven dish; or, spread potatoes evenly with a spoon and fork up the potatoes for texture. Cook in oven for 30-40 minutes at 400 degrees until top is golden brown. Sprinkle with chopped parsley and serve.

Serves 4-6

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Submitted 4/15/06.
Source: epicurean magazine
Submitted By: b smith

Shepherd's Pie