Shepherds Pie

Author Becky's Mindful Kitchen


  • 4 large carrots, sliced
  • 3 celery stalks
  • 2 lbs ground beef or ground lamb
  • 2 tsp garlic
  • 1 T thyme
  • 2 tsp fennel
  • 1 tsp parsley
  • 2 tsp pepper
  • 1/4 c flour
  • 1/4 c wine or Guinness
  • 2 c stock
  • 1 c peas
  • 1/4 c worcestershire sauce
  • salt to taste
  • ~2.5lbs potatoes- mashed
  • 2 eggs mixed into mashed potatoes
  • optional: shredded Irish cheese on top
  • Harvest Olive Oil
  • 1 onions, diced


  • preheat oven to 400
    Boil potatoes and drain and mash with a few tablespoons of butter or Harvest Butter Olive Oil. Stir in 2 beaten eggs and set aside. 
    In a large cast iron pan, brown the beef in olive oil and Guinness or wine. Stir in flour. Add sliced/chopped vegetables, seasonings and worchestershire sauce and let cook for a few minutes.  Stir in stock and let simmer a few more minutes until vegetables are tender.  Place mashed potatoes on top and bake in oven until potatoes are slightly browned on top, about 25 minutes.  Let sit for as long as possible before serving to allow it to firm up.  
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