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The Real Deal "Shepherd's Pie" Recipe

entreesSheri SpalloneComment
The "Real Deal" Shepherd's Pie Recipe

The "Real Deal" Shepherd's Pie Recipe

Happy St. Patrick's Day friends! What a better way to celebrate the day than to share this lovely Shepherd's Pie recipe. I have been waiting to post this recipe, and today could not be more perfect for paying homage to Ireland and our new Irish friend.

Did you know? Traditional Shepherd's Pie consists of Lamb, and according to our Irish friend, Cottage Pie is the correct name for the ground beef version we are accustomed to in the United States. And apparently, "we do everything backward in the United States" (a little Irish joke).

My new love for Ireland and St. Patrick's Day blossomed last summer when I first traveled to this beautiful, peaceful country with my dear hubby to celebrate 25 years of wedded bliss;). We had the most fantastic time. We toured Southern Ireland, enjoyed new foods, learned about the country's traditions, and laughed until we cried with our new funny friend, Dave, from Dove Chauffer Drive. (He's a bit of a leprechaun I might add, as he will tell you himself). He's ornery and witty, but a lovely new friend and an excellent tour guide. Consider looking him up if you travel to Ireland. You will not be disappointed. He had a lot of funny quotes and stories, and he proudly shared his recipe for Shepherd's Pie and permitted me to add my Cherchies® touches.

Dave I hope I did your recipe justice! Friends, if you are looking to make an authentic savory Irish Shepherd's Pie, this recipe is the real deal! It will become one of your favorite dishes you can enjoy anytime.

Comment below and let us know your thoughts on this delicious Irish recipe.

Thanks for stopping by and we hope you visit again!

Happy St. Patrick's Day!


  • 1 lb. ground lamb or ground beef

  • 1 Tablespoon (Tbsp) olive oil

  • 1 small onion, finely chopped

  • 1 Tablespoon (Tbsp) Minor's Beef Base

  • 1 teaspoon (tsp) Worcestershire Sauce

  • 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

  • 2 teaspoons (tsp) Cherchies® Garlic Seasoning

  • 1/2 teaspoon (tsp) pepper

  • 1 can (14.5 oz.) of diced tomatoes

  • 1 large carrot, finely sliced

  • 1 cup frozen peas

  • 2 teaspoons (tsp) Cherchies Basil Pizzazz

  • 1 teaspoon (tsp) Marjoram

  • 1 Bay leaf

  • 1 teaspoon (tsp) Thyme

  • 6-8 potatoes, peeled, boiled, and mashed

  • 4 Tablespoons (Tbsp) salted butter

  • 2 Tablespoons (Tbsp) Half and half or milk


Preheat oven to 350 degrees.  Wash and peel the potatoes.  Boil the potatoes until thoroughly cooked (prick with a fork to check if done). While potatoes are cooking, dice the onion and slice the carrots.  In a medium skillet, cook the onion in oil until onions are translucent.  Add the ground meat, 1 teaspoon Cherchies® Garlic Seasoning, pepper, and beef base to the skillet.  Stir.

When the meat is brown, drain the meat. Return the meat to the skillet and add the canned tomatoes, Worcestershire Sauce, Cherchies® Champagne Mustard, water, the rest of the Cherchies® Garlic Seasoning, Cherchies® Basil Pizzazz, Marjoram, Thyme, bay leaf, carrots, and peas.  Simmer for ten minutes or until carrots are cooked. 

While the meat is cooking, prepare the potatoes.  Drain the potatoes.  Add butter to the pan and mash the potatoes with a fork.  I usually use a hand mixer to do the rest of the mixing.  Add the milk, a little at a time, until the potatoes have a thick consistency.  Set aside.

Pour cooked meat and vegetables into a small casserole dish.  Spoon the mashed potatoes over the meat and vegetables.  Place the Shepherd's Pie in the oven and cook until potatoes are a lovely golden brown.