Easy Irish Cottage Pie Recipe

Hearty Irish cottage pie served in a white bowl, garnished with sliced green onion.

5 from 1 vote

This easy Irish Cottage Pie Recipe, or Irish Shepherd's Pie, is comfort food at its finest. Made with ground meat and vegetables in a delicious homemade gravy topped with a mashed potato crust, this is a family favorite!

Prep Time20

Cook Time30

Total Time50

Course: All Recipes, Main Course

Cuisine: Irish

Servings: servings

Calories: 616kcal

Author: Jeri Walker

Ingredients

For The Mashed Potato Crust

4 large russet potatoes peeled and chopped
½ cup milk
¼ cup butter

For the Meat Mixture

2 tablespoons olive oil
1 large onion diced
2 large celery stalks diced
4 cloves garlic minced
1½ pounds ground beef
½ pound ground lamb
1 cup frozen peas
1 cup frozen carrots
1 can corn drained, or 1 cup frozen corn
2 tablespoons all-purpose flour
1 cup beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1½ teaspoons dried thyme
1½ teaspoons dried rosemary crushed
1¾ teaspoons salt
½ teaspoon black pepper
1 cup cheddar cheese, shredded

Instructions

Preheat: Preheat your oven to 375°F.
Prepare Potatoes: Boil the potatoes in a large pot of salted water for 15-20 minutes until tender and easily pierced with a fork. Drain and return to the pot. Add butter and milk, mashing until they are smooth and creamy.
Cook the Vegetables and Meat: While the potatoes are boiling, heat olive oil in a large skillet over medium-high heat. Sauté the onion, garlic, and celery until softened. Add the ground beef and lamb and cook until browned and no longer pink. Mix in the peas, carrots, and corn, and cook for a few more minutes.
Make the Gravy: Sprinkle flour over the meat and vegetables and stir to combine. Add the beef broth, red wine, Worcestershire sauce, tomato paste, dried thyme, and rosemary. Stir to combine, making sure to scrape up any browned bits from the pan. Bring to a boil, then reduce heat to low and simmer until the gravy thickens.
Assemble: Leave the meat mixture in the skillet if there is room, or transfer to a greased 9 x 13-inch baking dish or casserole dish. Evenly spread the mashed potatoes over the top, using a fork to create lines. Top with shredded cheddar cheese.
Bake: Bake for 30 minutes at 375°F, until the potato topping is golden brown and the edges are bubbly.
Serve: Let the cottage pie rest for 5-10 minutes to let the layers set, then serve. Enjoy!

Notes

Substitute all beef or even ground turkey or venison for a lighter version.
Add any other vegetables you have on hand.
If you prefer not to use red wine, use extra beef broth.
Add a half cup of sour cream to the mashed potatoes to make them extra creamy.
Store leftover cottage pie in an airtight container in the refrigerator for 3-4 days.

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