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 recipe, straight from Ireland.   I have been waiting to post this recipe, and today could not be more perfect to pay homage to Ireland and our new Irish friend.

Did you know?  Traditional Shepherd's Pie is made with Lamb.  According to our Irish friend, Cottage Pie is the true name for the ground beef version we are accustomed to in the United States.  Apparently we do everything backwards 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 amazing time, touring the country of Ireland, enjoying new foods, learning about the country, and laughing until we cried with our new funny friend, Dave, from Dove Chauffer Drive, (He's a bit of a leprechaun I might add (he will tell you himself), ornery, quick-witted and funny, 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 with me. This recipe is the real deal friends! He gave me permission to add my Cherchies® touch to his recipe, so Dave, hopefully I did your recipe justice:). 

Thanks for stopping by and enjoy this delicious Irish recipe.  It will definitely become one of your favorites!  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.