13 Reviews of Traditional Irish Shepherd's Pie

From: The_Mick

On Jun 15, 2009

Wow! Thanks for this fantastic dish. Now this Irish American has something new for next St. Paddy's Day. I didn't have stock or red wine so I subbed a chicken bouillon cube in 1 cup of water for each one and it worked fine. I also used frozen mixed small veggies (corn, green beans, peas) for the peas. Otherwise I followed the recipe. I used up a "store brand" of instant cheese-flavored mashed potatoes that I didn't like previously because they tended to be too runny, but the thinness helped spread it over the top in this recipe easier and it baked up nice and firm. I'll make sure my mashed potatoes are a bit thin next time, too!

From: Fit Cook

On Sep 7, 2008

I wanted to try this recipe after having shepherd's pie at a local Cheesecake Factory and this seemed to be a close version. I did add mushrooms and I used ground turkey instead of beef but I added beef bouillon while cooking the turkey and it turned out great! Next time I will probable use less wine and a little less chicken stock to it will be thicker.

From: Chef #570804 Halifax Liz

On Jun 13, 2009

A perfect Shepherd's pie and similar to what my mum made (she didn't use wine). Comfort food at it's best and certainly makes good company fare. Agree with you that there is nothing Irish about corned beef and cabbage because I never tasted it until I came to Canada!!!!!!

From: Chef #885051

On Sep 13, 2008

From: Chef #1203544

On Mar 15, 2009

This recipe was very easy to follow and it turned out great! I had never made Shepherd's Pie before tonight, and I was hosting a small dinner party. I wasn't worried because the ingredients and cooking methods were pretty basic. Anybody could make this pie! I followed most of the recipe, but improvised a little. I added a large clove of garlic while sauteing the onion, and didn't use any corn, just carrots and frozen peas. I also substituted dried thyme for fresh thyme, and added buttermilk to my mash potato mixture for a little added flavor. I added some finely shredded Irish cheddar to 20 minutes into the baking of the pie. I served it with a big leafy spinach salad. I didn't need any bread because there really wasn't a lot of extra gravy, since I reduced the gravy while sauteing the beef in the ban.

From: kperez

On Jul 10, 2008

I have never made this with red wine so I was worried but this was great! The kids, husband, and co-workers loved it. I used your suggestion and used ketchup. The only complaint was I didn't make enough!

From: brooksirishfam

On Mar 19, 2009

This was a hit in the Brooks household for our annual St. Paddy's Day feast. I followed the recipe to a tee using ground beef and topped with my usual mashed potatoes made with sour cream. Served it with steamed cabbage/spring onions and a loaf of crusty bread. Ummm...Irish eyes were smilin'!

From: DanishCook

On Jul 15, 2008

Tried the Shepherd's Pie tonight for the first time (any recipe) and the result was wonderful. I only used 1/2 glass of red wine, and added a little oregano into the mix. If my "test bunnies" hadnt been so polite they would have licked the pan. It was THAT good. This will be a regular at my house now.

From: Chef #1303447

On Jun 22, 2009

Absolutely delicious! It tastes just like the shepherd's pie my husband and I enjoyed at O'Lunney's Pub in New York City. Very authentic irish flavor!

From: AngelaKL77

On Oct 23, 2009

Excellent comfort food for a cool fall evening! I substituted a can of french cut green beans for the peas, used dried thyme and put some shredded cheese on top of the potatoes. It turned out delicious!