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Perfect Shepherds Pie Recipe with Guinness Braised Lamb and Parsnip Mash

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A comforting shepherd’s pie featuring tender Guinness braised lamb and creamy parsnip mash, perfect for cozy dinners with a unique twist on a classic dish.

Ingredients

Scale
  • 1.5 lbs boneless lamb shoulder, cut into bite-sized chunks
  • 12 oz Guinness stout beer
  • 2 medium carrots, diced
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup beef or lamb stock
  • 2 tsp fresh thyme leaves
  • 1 cup frozen peas
  • 2 large parsnips (about 1 lb), peeled and chopped
  • 3 tbsp unsalted butter, divided
  • 1/4 cup whole milk or cream
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil

Instructions

  1. Pat the lamb chunks dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches for 4-5 minutes each until caramelized on all sides. Set aside.
  3. In the same pot, lower heat to medium and add chopped onion, carrots, and garlic. Cook for about 5 minutes until softened and fragrant.
  4. Stir in tomato paste and thyme leaves, cooking for another minute.
  5. Pour in Guinness stout, scraping the bottom of the pot to loosen browned bits. Simmer for 2-3 minutes to reduce slightly.
  6. Return lamb to the pot and add beef or lamb stock. Bring to a gentle simmer, cover with lid slightly ajar, reduce heat to low, and braise for 1 hour, stirring occasionally.
  7. While lamb braises, boil peeled and chopped parsnips in salted water for 15-20 minutes until tender. Drain and mash with 2 tbsp butter and milk or cream. Season with salt and pepper.
  8. Once lamb is tender, stir in frozen peas and cook for 5 more minutes. Adjust seasoning if needed.
  9. Preheat oven to 400°F (200°C). Spread lamb filling evenly in a baking dish. Dollop parsnip mash on top and smooth out. Dot with remaining butter.
  10. Bake for 20-25 minutes until top is golden and bubbling.
  11. Let the pie rest for 5-10 minutes before serving.

Notes

Brown the lamb well without overcrowding the pan to develop flavor. Keep heat low and slow during braising for tender meat. Add peas at the end of braising to retain color and texture. Dot butter on top of mash before baking to prevent drying out. Leftovers reheat well and flavors deepen overnight. For dairy-free mash, use plant-based butter and coconut or oat milk. Substitute lamb with beef or mushrooms for variations.

Nutrition

Keywords: shepherd's pie, Guinness, braised lamb, parsnip mash, comfort food, Irish recipe, slow braise, cozy dinner

Find it online: https://chrisfeasts.com/perfect-shepherds-pie-recipe-with-guinness-braised-lamb-and-parsnip-mash-easy-homemade-comfort-food/