Skillet Lamb Pie with Rich Guinness and Creamy Potatoes

Skillet Lamb Pie with Rich Guinness and Creamy Potatoes recipe

Revisiting one of my favorites today—this shepherd’s pie is a mash-up of my go-to ingredients and methods from years of tweaking and perfecting. I know some of you requested a cross-section shot last time, so here it is! As for the recipe, it’s a bit of a “Frankenstein,” pieced together from the best bits of different recipes I’ve tried or heard about. It’s perfect for a No. 12 skillet, though you might end up with a bit more mashed potatoes than you need—but let’s be real, extra mashed potatoes are never a bad thing!

Ingredients:

Meat Filling:

2 lbs ground lamb (sometimes I swap one pound with beef)
1 large red onion, grated
3-4 medium-sized carrots, grated
1 bag frozen peas
Dry sage and thyme (pinch each)
Mustard powder
1 ½ bottles of Guinness
1 tablespoon beef base (I recommend Better Than Bouillon)
Tomato paste
Flour
Worcestershire sauce

Potato Topping:

2 lbs russet potatoes, peeled
1 stick of Kerry Gold butter
10 oz aged Irish cheddar (Kerry Gold cheddar was used in this recipe)
Milk or cream (to taste)
2-3 egg yolks

Instructions:

Prepare the Filling: Start by browning your ground lamb (or lamb and beef mix) in a preheated dry skillet. Once the meat develops a rich brown color, add your grated carrots and onion. Stir well and allow the moisture to cook off for about 5 minutes.
Thicken and Season: Once the skillet looks drier, add tomato paste and flour to the meat mixture. Stir continuously to cook off the raw taste of the flour and paste. As soon as a fond (that lovely caramelized layer) starts forming on the pan, deglaze it with the Guinness. Make sure to scrape all those tasty bits from the bottom!
Add Flavor: Stir in Worcestershire sauce generously, along with the beef base and a pinch of sage and thyme. If you have fresh rosemary or thyme, feel free to use those instead. Pour in just enough beef stock (or water) to cover the meat, then let the mixture simmer and reduce.
Make the Potato Topping: While the meat simmers, boil your potatoes until they’re tender and falling apart. Drain and mash them with the butter, cheddar, and milk/cream until everything is well combined. Season with salt and pepper. Lastly, fold in the egg yolks to make the mash extra rich and creamy.
Assemble the Pie: Once your meat mixture has thickened and reduced, turn off the heat and allow it to cool slightly. Stir in the frozen peas to further cool the filling, which will also help it set.
Pipe the Potatoes: For a neat finish, spoon the mashed potatoes into a zip-top bag, snip off a corner, and pipe the mash in a spiral pattern over the meat mixture. If you prefer, you can also spread it with a spatula, but piping helps prevent the potatoes from mixing into the meat. Run a fork across the top to create ridges for crispiness.
Bake and Serve: Sprinkle any leftover cheddar on top and bake at 400°F until golden and crispy, about 20-25 minutes. Let the shepherd’s pie set for a few minutes after removing it from the oven—it will make slicing much easier and less messy.