Guinness Shepherd’s Pie
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This Guinness Shepherd’s Pie is rich, hearty, and deeply comforting. Savory beef and vegetables simmer in a stout-infused gravy, then get tucked under a thick layer of buttery mashed potatoes and baked until bubbling. The Guinness adds depth without bitterness, making the filling bold, cozy, and exactly what you want when you’re craving real comfort food.
Table of Contents
WHY YOU’LL LOVE THIS GUINNESS SHEPHERD’S PIE RECIPE
- Deep, savory flavor with no bitterness
- Classic comfort food with a twist
- Perfect make-ahead dinner
- Feels special without being complicated
- Ideal for St. Patrick’s Day and cold nights
Guinness Shepherd’s Pie
Let me tell you… this is one of those dinners that feels solid. You put it in the oven, the house smells incredible, and everyone suddenly knows it’s going to be a good night.
The Guinness does something magical here. It doesn’t scream “beer.” It just deepens the gravy and makes everything taste more intentional. Richer. More comforting. Like you planned ahead… even if you didn’t.
And the mashed potatoes on top are generous, because that’s the point. You want that creamy layer soaking up the gravy underneath. This is not a neat-and-tidy dish. It’s spoonable, cozy, and meant to be eaten slowly.
Shepherd’s pie with Guinness is the kind of meal that makes people linger at the table. And that’s always a win!
INGREDIENT NOTES
- Lean Ground Beef: Keeps the filling hearty without excess grease.
- Guinness Stout: Adds depth and richness, not bitterness.
- Beef Stock: Deepens the flavor and builds the base of the gravy. Mushroom stock or vegetable stock + Worcestershire will work in a pinch.
- Flour: Thickens the gravy so it holds together under the potatoes.
- Tomato Paste: Adds umami and balance to the stout.
- Russet or Yukon Gold Potatoes: Both mash smoothly, with enough starch to create a thick topper for Guinness shepherd’s pie.
- Whole Milk or Cream: Adds richness and moisture to the mashed potato topping.
VARIATIONS
No Alcohol: Replace the Guinness with additional beef stock.
Lamb Version: Swap ground beef with ground lamb.
Cheesy Top: Mix a little shredded cheddar into the mashed potatoes.
Extra Veggies: Sauté sliced or chopped mushrooms with onions and celery for more depth.
Flavor Swap: Mash sweet potatoes instead of Russets or Yukon Gold.
Rustic Finish: Rough up the potato top with a fork for extra browning.
Leftover Saver: Make double mashed potatoes for another meal, then use the extra for the topping.
SERVING SUGGESTIONS
- Enjoy with a simple green salad and freshly baked beer bread (or crusty bread for scooping).
- Add a side of roasted vegetables for an even heartier meal.
- Shepherd’s pie with Guinness is the perfect centerpiece for a St. Patrick’s Day dinner
- Finish the meal with a slice of Guinness chocolate cake or boozy Baileys brownies.
SHEPHERD’S PIE GUINNESS FAQ
No, it just tastes rich and savory. The flavor of the beer melds with the other ingredients and deepens the gravy.
Yes! Make the filling ahead and add the potato layer before baking. Or assemble and freeze the whole dish, then thaw and bake when ready.
When making classic shepherd’s pie, Guinness or Murphy’s are top choices, but any Irish stout will get the job done!
It’s optional but great for extra color and texture. You can also just rough up the potatoes to help them brown a bit more.
This Guinness shepherd’s pie recipe works because it builds a stable, flavorful gravy before baking.
Browning the beef develops savory compounds through the Maillard reaction, which form the backbone of the filling.
Sprinkling flour directly onto the meat allows the starch to absorb fat and thicken efficiently once liquid is added.
Guinness contributes roasted malt flavors and mild acidity, which enhance umami without adding bitterness. Simmering reduces the liquid just enough to concentrate flavor while softening the carrots.
The mashed potatoes act as both topping and insulator, trapping steam during baking so the filling stays moist while the top sets and lightly browns.
Resting Guinness shepherd’s pie before serving allows the starches to stabilize, giving you clean scoops instead of a loose filling.
DONNA’S PRO TIPS
- Cook the flour briefly to remove any raw taste.
- Use hot stock to keep the gravy smooth.
- Don’t over-mash the potatoes. Fluffy is better than gluey.
- Warm mashed potatoes spread more easily than cold ones.
- Let shepherd’s pie rest before serving so it holds together.
- Rough up the potato surface for better browning.
TOOLS NEEDED
- Large Skillet: For building the filling evenly.
- Large Pot: To boil and mash the potatoes.
- Casserole Dish: Deep enough to hold all that goodness.
- Potato Masher: Smooth but rustic works best here.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Hearty shepherd’s pie with Guinness gravy
- Rich, savory beef filling
- Creamy mashed potato topping
- Great make-ahead dinner
- Perfect for St. Patrick’s Day
- Freezer-friendly unbaked
- Comfort food done right
Guinness Shepherd’s Pie
Ingredients
Meat and Vegetable Filling
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced (about 1 cup)
- 2 ribs celery, diced (about 1 cup)
- 1 1/2 pounds lean ground beef, I like 85-88%
- 3 tablespoons all-purpose flour
- 12 ounces Guinness stout
- 1 cup beef stock, hot
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 2 medium carrots, peeled and diced small (about 1 cup)
- 1 cup frozen peas
Mashed Potato Topping
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 4 tablespoons whole milk or cream
Garnish (Optional)
- Fresh thyme or parsley
Instructions
- COOK POTATOES: Add the potatoes to a large pot of salted water. Bring to a boil and cook for 15 minutes, until fork-tender. Drain, return to the pot, add butter, milk, and salt, then mash until smooth. Set aside.
- START FILLING: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and celery and cook for 5 to 6 minutes, until softened.
- BROWN BEEF: Add the ground beef and cook for 6 to 8 minutes, breaking it up, until fully browned. Spoon off excess grease if needed.
- ADD FLOUR: Sprinkle the flour over the beef mixture and stir constantly for 1 minute to cook out the raw flour.
- DEGLAZE: Slowly pour in the Guinness, scraping the bottom of the pan to release any browned bits. Stir until smooth.
- BUILD GRAVY: Add the hot beef stock, tomato paste, salt, pepper, thyme, and carrots. Stir well and bring to a gentle simmer. Cook uncovered for 15 minutes, until thickened and the carrots are tender.
- FINISH FILLING: Stir in the frozen peas and remove from heat.
- ASSEMBLE: Preheat the oven to 375°F. Transfer the filling to a deep 9-inch square or 1.5 to 2-quart casserole dish. Spread the mashed potatoes evenly over the top.
- BAKE: Bake for 25 to 30 minutes, until bubbling and lightly golden on top. Broil for 2 to 3 minutes if desired.
- SERVE: Let rest 5 minutes. Garnish with herbs if using and serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2026
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