Irish Sheperd's Pie


  • 1/2 stick unsalted butter
  • 1 onion, chopped
  • 6 tbsp all-purpose flour
  • 4 cup beef stock, low sodium
  • 2 tsp tomato paste
  • 4 tsp chopped parsley
  • 2 tsp thyme
  • 1 salt
  • 1g round black pepper
  • 1 lb ground beef
  • 6 potatoes
  • 2 cup steamed carrots
  • 1 cup milk
  • 1 cup steamed peas


1_ Melt butter in large saucepan. Then, add onion. Meanwhile, cook ground beef in another pan.

2_ When onion is clear, add flour. Cook until brown. Then, add beef stock.

3_ Bring to a boil and then add tomato paste, parsley, thyme, salt, and pepper. You can also add freshly steamed peas and carrots to the mixture, if you like.

4_ Simmer for about 5 minutes. Meanwhile, peel and slice potatoes. Then, put potatoes in large pot with just enough water to cover them.

5_ Boil potatoes in pot until soft. Meanwhile, add cooked ground beef to saucepan and bring to a boil again.

6_ Put contents of saucepan into a large casserole dish. Meanwhile, take the cooked potatoes and mash them up. I like to use a hand-mixer.

7_ Add the milk, butter, and salt to the potatoes if you like. Then, place the mashed potatoes on top of the casserole.

8_ Place casserole dish, uncovered, in the oven preheated to 350°F. Bake for about 30 minutes.

9_ Remove from oven and serve with grated cheese.