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Irish Shepherd Pie Recipe

This double-crusted shepherd pie is made with Guinness Extra Stout which adds great flavor to an already delicious dish loaded with beef, onion, celery, carrots, potatoes, and cheese.

Prep: 15 minutes | Cook: 1 hour and 5 minutes | Serves: 8



  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 carrots, shredded
  • 2 stalks celery, chopped
  • 2 large garlic cloves, minced
  • 1 large baking potato, peeled and cut into ¼ inch cubes
  • 1/2 cup Guinness Beer
  • 8 ounces sharp cheddar cheese, shredded
  • 2 teaspoons table salt
  • 2 teaspoons coarse ground pepper
  • 2 sheets frozen puff pastry, thawed but chilled
  • 1 large egg, beaten with fork
  • Kosher salt
  • 1/2 teaspoon coarse ground pepper
  • 2 sprigs fresh rosemary, coarsely chopped


  1. Preheat the oven to 375°F. In a skillet over medium-high heat, add beef, onion, carrots, celery, garlic and potato. Cook for about 15 minu until meat is cooked through.
  2. Lower heat to medium, add the Guinness Beer and cook for 10 minutes. Remove from heat and stir in the cheese, 2 teaspoons table salt and 2 teaspoons coarse ground pepper.
  3. Press 1 puff pastry sheet into a lightly greased deep dish pie plate. Spoon the meat mixture to the pie plate. Lightly brush the edge of the crust with some of the beaten egg, then place the second sheet on top. Press the edges to seal, then trim off excess pastry.
  4. Place the pie on a baking sheet. Brush the top with more of the beaten egg and cut an “X” into the pastry to vent. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon coarse ground pepper. Sprinkle chopped rosemary on top. Bake for 45 minutes. Check at 30 minutes to check if crust is getting to dark. Cover with tented foil if necessary. Cool for 10-15 minutes before serving.

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