Try out this Shepard's pie recipe with a twist!

Shepard's Pie was first documented in 1854 and is often confused with Cottage pie which was first recorded in 1791. The confusion stems from which filling is correct; Shepherd's Pie uses minced lamb or mutton meat, whereas Cottage Pie uses minced beef.

Sir Walter Raleigh introduced potato farming to Ireland around 1589, transforming the vegetable as an acceptable part of the diet, instead of something just for the poor in the community.

Both pies created an easy way to use kitchen leftovers, using vegetables such as carrots, peas and celery and mashed potato as a topping with newer versions today including cheese and breadcrumbs.

We love this Shepard's Pie recipe that uses Guinness beer and shiitake mushrooms to create a more intense and flavorful pie. Perfect for St Patrick's Day! 


2 tablespoons butter, divided

1 lb top round steak, cut into 1-in cubes

1 medium onion, finely diced

2 medium carrots, cut into 1-in cubes

2 cups sliced shiitake mushrooms

3 cloves garlic, minced

2 tablespoons flour

12 oz guinness beer

1 cup beef broth

Salt and pepper to taste

3 cups prepared mashed potatoes (leftovers work great!)

3/4 cup grated Parmesan cheese

1/2 cup thinly sliced green onions


  1. Melt 1 tablespoon butter in a medium cast iron skillet over medium-high heat. Add steak and saute several minutes until no longer pink. Remove from pan and set aside.
  2. Over medium-high heat, melt remaining 1 tablespoon butter in same pan and add onions, carrots, and mushrooms. Saute several minutes until veggies are tender. Add garlic and saute 1 minute until fragrant.
  3. Reduce heat to medium and add flour, stirring until combined. Slowly drizzle in Guinness and beef broth until smooth. Add steak cubes and bring to a simmer over medium heat, stirring occasionally until thickened. Season with salt and pepper to taste
  4. Remove pan from heat and spoon mashed potatoes over top. Sprinkle with Parmesan cheese. Bake shepherd's pie at 400F 25-30 minutes until top is a deep golden brown. Remove from oven and sprinkle with green onions. Serve shepherd's pie hot and enjoy!

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