This tasty Irish Shepherd’s Pie exudes comfort with its savory, hearty meat filling topped with creamy mashed potatoes. It’s gluten free with options for dairy and egg free.

St. Patrick’s Day Memories Growing Up

My biggest memories growing up were making SURE to wear green to school, so I didn’t get pinched, AND making sure to pinch others who didn’t wear green. I also remember asking my mom if there was really a pot of gold at the end of the rainbow and searching for four leaf clovers with friends.

Do you Celebrate St. Patrick’s Day?

If you’ve learned anything about me, you know I love a reason to celebrate. So today let’s celebrate St. Patrick’s Day with a cozy Irish Shepherd’s Pie!

Why You’ll Love this Irish Shepherd’s Pie

• This hearty meal will warm you from head to toe on a chilly night.
• You’ll love the combination of the flavorful meat filling with the luscious, mashed potatoes.
• Many ingredients are flexible if you need to cater to taste preferences or allergies (It’s already gluten free, but can be made dairy and/or egg free as well).
• It’s great for a small St. Patrick’s Day celebration at home or to take to a larger gathering. Turn it into an appetizer by dividing it into mini pies.

What’s in this Shepherd’s Pie?

For the Mashed Potatoes:

Gold Potatoes – Gold potatoes have a delightful natural buttery taste.

• • Change it up: If Russet potatoes are what you have on hand, they’ll work just fine for this recipe.

Sour Cream– This adds creaminess and to the mashed potatoes.

• • Change it up: Try a lactose or dairy free sour cream if making a dairy free dish.

Butter– For added richness.

• • Change it up: Use a non-dairy buttery spread for dairy free mashed potatoes or if that’s all you have on hand.

Milk – I like to use a lactose free milk called Fairlife that’s nice and creamy (even the non fat!).

• • Change it up: You can leave the milk out of the mashed potatoes all together for dairy free. Just add a little extra dairy free sour cream spread and/or non-dairy buttery spread.

Egg Yolk – More creaminess!

• • Change it up: Leave the egg out if you need an egg free dish.

Dubliner Irish Cheese – This adds a little zip and zing to the flavor.

• • Change it up: You can also use a sharp white cheddar or if you’d like to make then dairy free, leave the cheese out entirely.

Salt & Pepper

For the Meat Filling:

Ground Lamb – Ground lamb is used in the traditional Irish version of this dish.

• • Change it up: You can use ground beef in this recipe if you’re not a fan of lamb or if you’d like a more budget friendly option.

Olive Oil – This heart healthy oil is my favorite to cook with.

White Onion – For added flavor.

• • Change it up: Yellow onion works well too.

Carrots –The texture and taste of fresh peeled and shredded carrot works well in this recipe.

• • Speed it up: Fresh carrots are best, but you can save a little time by using frozen carrots (or a peas and carrots mix). Just add the frozen peas and carrots into the meat mixture last, just before spreading the potatoes on top and putting in the oven.

Garlic – I use a couple of minced, fresh cloves to add some nice flavor.

• • Speed it up: If pre-minced, jarred garlic is what you have on hand, you can use this in a pinch. Add just a little extra.

Fresh Herbs – Sage and Thyme, pull the leaves off the stem and chop finely. Dried herbs/spices can be used as well, you’ll want to use a teaspoon of dried herbs vs a tablespoon of fresh.

Salt & Pepper

Gluten Free Beef Stock – This is a base for the filling’s gravy and adds to the hearty flavor.

Worcestershire – Adds a nice tanginess to the meat mixture. In the US, Lea & Perrins brand Worcestershire is gluten free.

Dijon Mustard – For a little zip.

Cornstarch – This helps to bring the gravy sauce to just the right thickness.

Peas – I prefer frozen peas. Add them into the meat mixture last, just before adding the potatoes on top to prevent them from becoming mushy.

Parsley – This makes a tasty (and pretty) garnish before serving.

How to make the Shepherd’s Pie

Make the Meat Filling

• Preheat oven to 375F
• Heat olive oil in a large skillet on medium heat.
• Add lamb or beef and brown the meat, stirring and breaking it apart as it cooks until there is no longer any pink.
• Next add onion, garlic and shredded carrots and continue to cook for a few minutes, stirring occasionally until the onion browns and carrots soften.
• Stir in the fresh sage, thyme, salt, and pepper.

• In a separate small bowl, mix the beef stock, Worcestershire, Dijon mustard and cornstarch together well with a whisk.
• Stir the beef stock mixture in with the filling and bring to a gentle simmer on med-low.
• Reduce heat to low and simmer for 5 minutes.
• Add the frozen peas to the meat mixture and stir until mixed in well.

Make the Potatoes

• Peel Potatoes and cut into 4-6 even pieces.
• Prepare a large pot of water with salt and add potatoes.
• Bring potatoes to a boil and reduce heat to medium-high.

• Continue cooking potatoes until they can be easily pierced with a fork, but still have structure.
• Remove from heat and drain potatoes, retuning them to the pot.
• In a separate bowl, whisk the egg yolk, milk, melted butter and sour cream together.
• Add the mixture to the potatoes and mix until well combined. I prefer a hand mixer, but a potato masher works fine too.

• Stir in the cheese.
• Add salt and pepper.

Make the Pie

• Next add the meat mixture to the bottom of a 9 x 13 baking dish, spreading it out evenly and to the edges.

• Spoon the potatoes somewhat evenly over the meat mixture so it will be easier to spread.
• Spread the potatoes over the meat mixture and out to the edges of the dish, covering the meat entirely.
• If you’re feeling creative, use a fork, knife or spoon to create a nice pattern or texture to the top of the potatoes. *** This is optional, of course.

• Bake for 30-35 minutes until potatoes begin to brown. You may see the meat mixture bubbling around the edges.
• Garnish with fresh chopped parsley and serve.

What to serve with St. Patrick’s Day Irish Shepherd’s Pie

• Green Salad – Try salad greens, cucumber, avocado, green onion and Green Goddess dressing, for an entirely green salad that will add to the St. Patrick’s Day festiveness.

• Sliced baguette (gluten free) – with butter, non-dairy buttery spread or a mix of olive oil, Balsamic vinegar, garlic, salt and pepper for dipping.

• Red Wine, Beer, or Sparkling Lemon Water – Pinot Noir, Malbec and Cabernet Sauvignon go well with this dish. Try an Irish beer if gluten isn’t an issue. If so, there are a few gluten free beers available now. For an alcohol-free option, sparkling lemon water is an excellent choice.

Making Ahead, Storing and Reheating Leftover Sherpherd’s Pie

Make Ahead – This can be made ahead of time and palced in the fridge before baking. You’ll want to bake and consume or freeze the Shepherd’s Pie within three days.

Storing Leftovers

• • Fridge – Leftovers can be stored in the refrigerator for up to three days. Store it right in the baking dish, covered with plastic wrap or in smaller containers if you don’t have room for the larger baking dish. I recommend glass food storage containers with lids or plastic wrap in the fridge.

• • Freezer – You can also store the pie in the freezer for up to three months, but make sure your dish is safe for freezer use. Some glass dishes will shatter in the freezer. If your storage container does not have a lid, tightly place a couple layers of foil over the top.

Reheating Leftovers – Thaw the Irish Shepherd’s Pie overnight in the fridge before you are going to eat it. It reheats well in the microwave. You can also reheat it in the oven, but add a little extra time since it’ll be chilled or set it on the counter for 30 minutes before placing it in the oven to re-warm.

Click Below to Enjoy More Seasonal Fun!