Shepherd's Pie

Shepherd's Pie

A spin on traditional Shepherd’s Pie, with a bit of Guinness and the cheesiest mashed potatoes.
  • Prep Time 30 Minutes
  • Cook Time 1 Hour


4T Olive Oil

  • 2 Cups Vidalia Onions, chopped

  • 1 lb Ground Beef

  • 1lb Ground Lamb

  • 3 teaspoons each: fresh chopped rosemary, freshly chopped thyme, freshly chopped parsley

  • 2 T Kosher Salt

  • 2 T Ground Black Pepper

  • 2 T Shoyu

  • 4 Garlic cloves, chopped coarsely

  • 4 T flour, whisked into 6 T water

  • 4 T tomato paste

  • 1 cup Glace de Veau, whisked with ¼ cup Guinness

  • 1 lb bag frozen peas and carrots

  • 1 15 oz can sweet corn kernels, drained

For the Potato Topping

  • 3 lbs russet potatoes, peeled and cut into small cubes

  • 2 shallots, peeled and minced

  • 2 sticks butter (salt, no salt, whatever you want)

  • 1 cup half and half

  • 2 t each kosher salt and ground pepper

  • ½ cup chopped fresh Italian parsley

  • 1 cup grated parmigiana

  • 1 cup shredded cheddar


  1. Heat oven to 400°
  2. Heat oil in a large skillet and add your onions
  3. Saute 7 minutes, stirring often
  4. Add your ground meat and break it apart as you stir and saute it.
  5. Add your herbs, salt, and pepper
  6. Cook 10 minutes on medium until your meat is cooked
  7. Add your Shoyu and garlic
  8. Stir in your flour/water slurry and tomato paste
  9. Allow your mix to thicken slightly and add your Glace de veau/Guinness mix and stir well
  10. Add your veggies, bring it back to a boil and lower to a simmer.  Cook 10 minutes on low.

Preparing your Potatoes:

  1. Put your potatoes and shallots into a large pot and cover with water. Bring to a strong boil and add your salt and pepper. 
  2. Lower to a simmer and cook until potatoes are fork-tender, about 25 minutes.
  3. Strain and put the potatoes back into the pot so any extra liquid evaporates
  4. Add butter, cream, salt and pepper, and parsley and blend with a hand mixer til creamy.

Last Step:

  1. Spray a 9x11 pan with cooking spray
  2. Pour your meat into the pan
  3. Carefully spoon the mashed potatoes over the meat, spreading it in an even layer
  4. Liberally sprinkle the cheeses over the potatoes, don’t be shy.

Cook for 40 minutes, until the top is crunchy and melty.

Cool for 15 minutes and cut to serve.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen