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Irish Shepherd's Pie

Servings: 8 servings
Author: Shinee
This easy shepherd’s pie will hit the spot just right when you’re craving stick to your ribs comfort food! Unlike most recipes, you don’t need to pre-cook meat filling. Super easy!
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For mashed potatoes:

  • 4 large russet potatoes washed and peeled
  • 2 teaspoons salt
  • ¼ cup 60ml milk
  • ¼ cup mayo
  • 2 tablespoons butter

For meat layer:

  • 2 lbs ground beef or lamb
  • 3 medium carrots
  • 1 celery stalk
  • 1 cup frozen peas
  • 3-4 garlic cloves pressed
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt

For gravy:

  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups 360ml beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste


  • To make mashed potatoes, cut the potatoes into medium chunks.
  • Put the potatoes into a large pot and add water enough to cover the potatoes.
  • Add salt and bring it to boil over medium high heat. Cook until potatoes are soft, about 15 minutes.
  • Reserve about 1 cup of water, and drain the potatoes.
  • Add milk, mayo and butter into the potatoes and mash it until nice and fluffy. If needed, add reserved cooking water to thin the potatoes to the desired consistency. (Note: If you’d rather use leftover mashed potatoes, you’ll need 4-5 cups of mashed potatoes.)
  • Preheat the oven to 400°F (200°C).
  • While potatoes are cooking, finely chop celery and grate carrots on large box grater.
  • In a large mixing bowl, combine ground beef, grated carrots, chopped celery, frozen peas, Worcestershire sauce and salt. Mix until well combined.
  • Transfer the meat mixture into 9×13-inch (23x33cm) baking dish and spread it evenly.
  • Add the mashed potatoes over the meat mixture and spread it evenly.
  • Bake for 40 minutes.
  • To make the gravy, melt butter over medium heat.
  • Add flour and whisk continuously until the mixture forms into a ball, about 2 minutes. Be careful not to burn the mixture. This’s called roux, which thickens the gravy.
  • Slowly add beef broth into the roux and cook until nice and thick, stirring constantly. Salt and pepper to taste.
  • Serve the shepherd’s pie with gravy on the side.