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Shepherd's Pie

Makes 4 servings.

Takes ~1 hour.




  1. Peel and cut 1kg of potatoes.
  2. Boil the potatoes in the saucepan/pot for 20 minutes, or until a paring knife cuts through with no resistance.
  3. Heat some oil in a frying pan and add the mince. Break up the mince so it cooks evenly.
  4. Cook the mince until it's brown, then drain excess fat leaving 2-3tbsp in the pan.
  5. Chop an onion and mix it into the stew.
  6. Chop 2 carrots and mix them into the stew.
  7. Chop or crush the garlic, make a hole in the middle of the pan, and add the garlic and tomato paste. Mix together and fry for 2-3 minutes.
  8. Add the rosemary and thyme and stir.
  9. Add 1 tbsp flour to the mixture and mix until the raw flour smell is gone and a fond has formed.
  10. Add 1 cup (150ml) of irish stout, 1 cup of beef stock, and a few dashes of worcestershire sauce.
  11. Mix and cook together until thick.
  12. Add some peas.
  13. Lower the heat and leave to simmer until the potatoes are done.
  14. Going back to the potatoes, drain the water out, then put the potatoes back in the pot.
  15. Add 80-100g of grated cheese, 1/2 cup butter, and 1/2 cup chives.
  16. Mash everything together.
  17. In a measuring jug beat together 2 eggs with 1/2 cup (150ml) of milk. Add to the potatoes and mash.
  18. Put the stew into a pie dish.
  19. Put the mashed potatoes on top of the stew. A good way to do this is to put it first in a zip-lock bag, then cut the corner off and squeeze the mash onto the stew.
  20. Even out the potatoes with a spatula and rough up the top with a fork.
  21. Top with grated cheese.
  22. Put the pie in the oven for 25 minutes.
  23. Optionally top with gravy when serving.