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5 from 3 votes

Guinness Shepherds Pie Recipe

Another reason to love Guinness Stout
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: English
Servings: 6 - 8 servings


  • 2 tablespoons olive oil
  • 2 pounds ground lamb or beef, ask for coarse grind from your butcher if possible
  • 2 large sweet onions diced
  • 3 cloves garlic minced
  • salt and pepper to taste
  • 3 sprigs thyme leaves only
  • 1 teaspoon fresh rosemary minced
  • 14½ ounces diced tomatoes
  • 1 bottle Guinness Stout
  • 3 tablespoons Worcestershire sauce
  • 1 cup chicken stock
  • 2 pounds Russet potatoes peeled and cubed
  • 2 oz butter
  • 2 oz white cheddar cheese shredded


  • Pour the Guinness and Worcestershire into a sauce pan. Bring to a boil and then reduce the heat to a simmer. Let this mixture reduce by half.
  • Preheat a large, heavy bottomed skillet.
  • When hot, add a tablespoon of the oil and tilt pan to evenly distribute.
  • Cook the ground meat along with some salt and pepper until browned.
  • Remove the meat to a colander to drain.
  • Return the pan to the heat and add another tablespoon of oil.
  • Add the onions and let cook for a minute.
  • Add in the garlic and herbs and cook for another 3-4 minutes, until the onions take on some nice color and are soft.
  • Add the meat back to the pot along with the canned tomatoes.
  • Stir in the stock and the reduced Guinness mixture.
  • Taste for seasoning and add just a bit of salt and pepper if necessary.
  • Let the meat simmer in the sauce for about 15 minutes, or until thick.
  • Meanwhile, cook the potatoes in salted water until cooked through.
  • Mash or use a food mill or ricer to puree the potatoes. Mix in the butter and cheese and season to taste with salt and pepper.
  • Spoon the meat into a 4 qt casserole and top with the potatoes.
  • Bake at 350° F. until browned and bubbly, about 30 minutes.