Irish Pub-Style Shepherd’s Pie with Guinness Gravy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A comforting shepherd’s pie featuring ground lamb in a rich Guinness-infused gravy, topped with creamy mashed potatoes and baked until golden. This irish-inspired beef ready in about 65 minutes layers ground lamb, medium, diced onion, large, diced carrot into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground lamb
• 1 medium, diced onion
• 1 large, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 2 tbsp all-purpose flour
• 1 cup Guinness beer
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup frozen peas
• 3 large, peeled and chopped russet potatoes
• 4 tbsp butter
• 1/2 cup whole milk
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tsp, chopped fresh thyme

Instructions

1. Step 1: Preheat oven to 400°F. Boil 3 large peeled and chopped russet potatoes in salted water (1 tsp salt) for 15-18 minutes until tender. Drain and mash with 4 tbsp butter, 1/2 cup whole milk, 1 tsp salt, and 1/2 tsp black pepper until smooth and creamy.
2. Step 2: While potatoes cook, heat a large skillet over medium-high heat. Add 1 lb ground lamb and cook until browned, about 6-7 minutes, breaking up the meat.
3. Step 3: Add 1 medium diced onion, 1 large diced carrot, 1 diced celery stalk, and 3 minced garlic cloves to the skillet. Sauté for 5 minutes until vegetables soften.
4. Step 4: Stir in 2 tbsp all-purpose flour and cook for 1 minute, then gradually add 1 cup Guinness beer, 1 cup beef broth, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Simmer for 10 minutes until sauce thickens.
5. Step 5: Fold in 1 cup frozen peas and 1 tsp chopped fresh thyme, season with remaining 1 tsp salt and 1/2 tsp black pepper.
6. Step 6: Transfer the lamb mixture to a baking dish, spread the mashed potatoes evenly on top, and bake uncovered for 20 minutes until the top is golden and slightly crispy.