Pub-Style Shepherd’s Pie with Guinness and Root Vegetables

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty shepherd’s pie slow-baked with ground lamb, Guinness stout, and a medley of root vegetables topped with creamy mashed potatoes. This Irish-inspired beef recipe, ready in about 70 minutes, layers ground lamb, onion, carrots 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
• 2 medium, diced carrots
• 1 medium, diced parsnip
• 2, diced celery stalks
• 3 minced garlic cloves
• 2 tbsp all-purpose flour
• 1 cup Guinness stout beer
• 1 cup beef broth
• 2 tsp chopped fresh thyme
• 3 large, peeled and quartered potatoes
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 2 tsp divided salt
• 1 tsp divided black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 375°F. Boil 3 large peeled and quartered potatoes in salted water with 1 tsp salt for 20 minutes until tender.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion, 2 diced carrots, 1 diced parsnip, and 2 diced celery stalks, sautéing for 7-8 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and 1 lb ground lamb to the skillet, cooking for 6-7 minutes until browned and no longer pink.
4. Step 4: Stir in 2 tbsp all-purpose flour and cook 1 minute to form a roux.
5. Step 5: Slowly pour in 1 cup Guinness stout and 1 cup beef broth, stirring continuously until the sauce thickens, about 4 minutes.
6. Step 6: Add 2 tsp fresh chopped thyme, 1 tsp black pepper, and 1 tsp salt to the filling; simmer for 5 minutes.
7. Step 7: Drain potatoes and mash with 4 tbsp unsalted butter, 1/2 cup whole milk, and remaining 1 tsp salt and black pepper until smooth and creamy.
8. Step 8: Transfer lamb mixture to a baking dish and spread mashed potatoes evenly on top. Bake uncovered for 25 minutes until the top is golden brown and filling bubbles.