What’s the difference between Irish Shepherd’s Pie and Cottage Pie?

The primary difference is the type of meat used. Shepherd’s Pie is made with ground lamb, while Cottage Pie is made with ground beef. Both feature the same comforting layers of meat, vegetables, and mashed potatoes.

Can I make Irish Shepherd’s Pie ahead of time?

Yes! You can prepare both the mashed potatoes and meat filling in advance. Store them separately in the fridge, then assemble and bake when ready. Just add 10–15 extra minutes of baking time if coming straight from the fridge.

How do I store and reheat leftovers?

Allow leftovers to cool fully before transferring to an airtight container. Store in the refrigerator for up to 1 week. Reheat in the microwave in short intervals or in a 350°F oven until warmed through.

Can I freeze Irish Shepherd’s Pie?

Absolutely. Once assembled and cooled, wrap the pie tightly and freeze for up to 2 months. For best results, thaw in the fridge overnight before reheating in the oven. This makes it a great meal-prep option for busy weeks.

Irish Shepherd's Pie – Best Comfort Food Recipe

Name: Irish Shepherd's Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Irish
Ingredients: 2 pounds russet potatoes (about 3 medium), peeled and chopped; 2 teaspoons kosher salt (for boiling potatoes); 4 tablespoons unsalted butter, divided; 3/4 cup milk of choice (plus extra if needed); 2 tablespoons sour cream or Greek yogurt; 3/4 teaspoon kosher salt (for mashed potatoes); 3/4 teaspoon black pepper; 1 egg, lightly beaten; 1 tablespoon unsalted butter (omit if using fatty meat); 1 pound lean ground lamb or ground beef; 1/2 teaspoon kosher salt (for meat); 1/2 teaspoon black pepper (for meat); 1 yellow or white onion, chopped; 4 cloves garlic, minced; 8 ounces cremini mushrooms, sliced; 1 tablespoon fresh thyme, chopped (or 2 tsp dried); 1 tablespoon fresh rosemary, chopped (or 2 tsp dried); 2 tablespoons tomato paste; 2 tablespoons all-purpose flour (or white rice flour for gluten-free); 3/4 cup dry red wine (or substitute with more broth); 1 1/4 cups low sodium beef or chicken broth; 1 tablespoon Worcestershire sauce; 3/4 to 1 teaspoon kosher salt (to taste); 3/4 to 1 teaspoon black pepper (to taste); 2 cups frozen peas and carrots; 1/2 cup frozen corn; Chopped parsley for garnish (optional)

Description

This hearty Traditional Irish Shepherd’s Pie is the ultimate comfort food, featuring savory ground lamb or beef, vegetables, and rich gravy, all topped with creamy mashed potatoes and baked to perfection. Perfect for cold nights, holidays, or make-ahead meals.

Ingredients

Scale

2 pounds russet potatoes (about 3 medium), peeled and chopped
2 teaspoons kosher salt (for boiling potatoes)
4 tablespoons unsalted butter, divided
3/4 cup milk of choice (plus extra if needed)
2 tablespoons sour cream or Greek yogurt
3/4 teaspoon kosher salt (for mashed potatoes)
3/4 teaspoon black pepper
1 egg, lightly beaten
1 tablespoon unsalted butter (omit if using fatty meat)
1 pound lean ground lamb or ground beef
1/2 teaspoon kosher salt (for meat)
1/2 teaspoon black pepper (for meat)
1 yellow or white onion, chopped
4 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 tablespoon fresh thyme, chopped (or 2 tsp dried)
1 tablespoon fresh rosemary, chopped (or 2 tsp dried)
2 tablespoons tomato paste
2 tablespoons all-purpose flour (or white rice flour for gluten-free)
3/4 cup dry red wine (or substitute with more broth)
1 1/4 cups low sodium beef or chicken broth
1 tablespoon Worcestershire sauce
3/4 to 1 teaspoon kosher salt (to taste)
3/4 to 1 teaspoon black pepper (to taste)
2 cups frozen peas and carrots
1/2 cup frozen corn
Chopped parsley for garnish (optional)

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Instructions

Peel and chop potatoes, add to a pot with cold salted water. Bring to a boil, reduce to a simmer, and cook for 8–10 minutes until fork tender. Drain and let steam dry for 2 minutes.
Return potatoes to pot. Mash with 3 tablespoons butter, 3/4 cup milk, sour cream, 3/4 tsp salt, and pepper. Mix in beaten egg. Add more milk if needed for a spreadable consistency. Set aside.
Preheat oven to 400°F (200°C).
In a large oven-safe skillet, melt 1 tbsp butter (if using lean meat). Add ground meat, season with 1/2 tsp salt and pepper. Cook until browned.
Add onion, garlic, and mushrooms. Sauté until soft, about 5 minutes. Stir in thyme and rosemary. Cook 1 minute until fragrant.
Mix in tomato paste, cook 1 minute. Add flour, stir for 1 minute. Pour in red wine, scraping browned bits. Simmer 3 minutes to reduce.
Add broth and Worcestershire sauce. Simmer 3 more minutes until thickened. Season with remaining salt and pepper. Stir in frozen peas, carrots, and corn. Spread filling evenly in skillet.
Scoop mashed potatoes over the filling, spread evenly. Drizzle with remaining 1 tbsp melted butter.
Bake for 15–20 minutes, or until bubbling. Broil for 1–3 minutes if top isn’t golden. Let rest 15 minutes before serving. Garnish with parsley if desired.

Notes

Use ground lamb for authentic flavor, or beef for convenience.
Substitute red wine with extra broth for alcohol-free option.
Make ahead by prepping potatoes and filling separately and assembling before baking.
Use gluten-free flour and Worcestershire sauce for a gluten-free version.
Leftovers keep well in the fridge for up to 1 week.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Irish

Nutrition

Serving Size: 1 portion (1/8th of recipe)
Calories: 410
Sugar: 4g
Sodium: 620mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 4g
Protein: 21g
Cholesterol: 85mg