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Irish Shepherd’s Pie


Irish Shepherd’s Pie


Lisa @ Onceamonthmeals.com


  • 2 Tablespoons olive oil
  • 3 pounds beef stew meat
  • 1.25 cups onion, diced
  • 12 ounces stout beer
  • 10 cups red potatoes, roughly peeled and chopped
  • 0.5 cups heavy whipping cream
  • 0.5 cups fresh parsley, chopped
  • 2 teaspoons garlic, minced
  • 2 Tablespoons butter
  • 1 teaspoons sea salt #1
  • 1.5 cups beef stock
  • 1 cups peas, frozen
  • 1.34 cups carrots, sliced
  • 1 teaspoons sea salt #2
  • 0.5 teaspoons pepper


In a large oven safe pot, brown meat in olive oil over medium high heat. Working in batches if necessary to avoid crowding the pan. When meat is browned, transfer to a bowl. Saute onions in the same pan, adding stout beer after 2 minutes, and scraping the bits of browned meat off the bottom of the pan. Return the meat to the pan, cover and bake 300F for 2.5 hours. Bring a large pot of water to a boil. Boil potatoes until fork tender. Drain water and mash potatoes. Add heavy whipping cream, parsley, garlic, butter and salt #1, and stir until combined. Set aside. Remove from beef mixture from oven, and add beef stock, peas, carrots, sea salt #2 and pepper. Cover and continue to cook on stovetop over medium high heat for 25 minutes. Divide beef mixture between two 8×8 foil baking pans. Divide mashed potatoes evenly over beef mixture. Bake 350 for 15 minutes or until heated through.

Freezing Directions:

Prepare as per above directions, but do not bake after dividing into foil pans. Cover tightly with foil, label and freeze. TO SERVE: Thaw. Bake 350 for 45 minutes until heated through.

Servings:  8

**conversion chart image provided by Erik Spiekermann

3 Responses to “Irish Shepherd’s Pie”

  1. Laura says:

    Looks so yummy!!

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