Irish Shepherd’s Pie with Guinness
My Irish Shepherd’s Pie with Guinness is perfect for celebrating Saint Patrick’s Day next week, and also great for pie day too!
Hi everyone, I wanted to share a little Irish recipe for the month of March, for Saint Patrick Day and it can even be a great savory pie day recipe too! My Irish Shepherd’s Pie with Guinness, is an easy weeknight dinner that can be made with either beef or if you are going more health conscious you can substitute ground turkey or chicken too. I have tried both and it delicious either way!
To make my recipe you will want to start with 3 cups of premade mashed potatoes, you can make them from scratch, which we prefer, or if you are short of time you can use a instant potato mix too.
Once you have your pie shell filled add your mashed potatoes to the top. I use a a ice cream scoop for pretty and even distribution, a piping bag also works well. It is up to you whether you decided to spread the potato topping or not. At this point, you can add an herb topping or even a cheese topping. Then you will want to bake the entire pie for 10-15 minutes in a 400 degree oven just to brown the top of the potatoes.
Irish Shepherd's Pie With Guinness
- 3 cups mashed potatoes (pre-made)
- 1 pie crust
- 1 lb Eye of Round
- 1 onion medium
- 10 oz carrots sliced
- 2 Tbls garlic
- 8 oz portabello mushrooms sliced
- 4 oz Guinness Beer
- 1 Tbsp Olive Oil (Wild Mushroom & Sage recommended)
- 1 envelope Lipton onion soup mix
- 1 envelope McCormick Beef Gravy mix
- 1 Tbsp Poultry Seasoning
- Be sure to blind bake your pie crust and pre-make your mashed potatoes so you are ready to go.
- Saute onion and garlic in the wild mushroom; cook until softened, about 4 minutes.
- Cook beef, until no longer pink and you get a nice brown crust, 4 to 5 minutes
- Add carrots and mushrooms, beer and soup packet, stir until combined, bring to a boil. Cook until vegetables are fork tender approx. 10 minutes
- Add gravy mix bring to a boil, then reduce heat mixture should thicken.
- Spoon beef mixture into pie shell
- Add potatoes using an ice cream scoop to get even coverage
- Spread evenly over beef; using a spatula, you can decorate potatoes with lines or peaks.
- I top my potatoes with a poultry season blend to add a herbed look to the top and extra flavor.
- Bake until potatoes are lightly browned, 10 to 15 minutes at 400 degrees.
- Serve with a pie server in wedges, or just scoop out casserole style.
Allow to cool for 10 minutes and serve for you Saint Patrick’s Day feast or and day of the week. Honestly this is such a tasty treat you may just want to add it into your dining rotation full time. It is also perfect for meal trains and premade freezer meals. See more Irish recipes at my Celebrating St. Patrick’s Day post filled with great ideas for your holiday celebration!
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