Shepherd’s Pie with Guinness

It’s been a while since I posted a St. Patrick’s Day recipe.   That’s not due to my lack of Irish spirit.  It’s more due to laziness.

I actually had two posts in mind, this one along with a cocktail—Paddy’s Punch.  But, I think I will save Paddy’s for 2023.

This Shepherd’s Pie is true comfort food and smells so good as it cooks and bakes, from start to finish.  I started with a base recipe but added sausage, Guinness and kidney beans.  (The latter ingredient is an homage to my childhood and a casserole that Mom made.)

Shepherd’s Pie with Guinness

Debra (based on Alton Brown’s Shepherd’s Pie)

I halved Alton’s recipe and swapped out the tradition lamb for sausage, added Guinness to the sauce, and threw in some kidney beans.


  • 3/4 lbs. red potatoes
  • 2 T.  half and half
  • 1 T. Butter
  • 1/2  t. Kosher salt, divided
  • 1/2 t. fresh ground pepper, divided
  • 1 egg yolk
  • 1 T. olive oil
  • 1/2 c. chopped onion
  • 1 large carrot, peeled and diced
  • 1 clove garlic, minced
  • 1/2 lb.  pork sausage
  • 1 T. flour
  • 1 T. tomato paste
  • 1/2 c. Guinness
  • 1 t. Worcestershire sauce
  • 2 t. fresh chopped rosemary
  • 1/2 t. fresh chopped thyme leaves
  • 1 (15 oz.) can kidney beans
  • 1/3 c. frozen corn
  • 1/3 c. frozen peas


  1. Preheat the oven to 400 degrees F.
  2. Scrub potatoes and quarter. Place a medium saucepan of water on the stove. Add potatoes and bring to a boil.  When potatoes are fork tender, drain.
  3. Mash the potatoes and then add the half and half, butter, and 1/4 t. each of salt and pepper.  Stir in the yolk until well combined.
  4. While the potatoes are cooking, prepare the filling. Place the oil into a 12-inch sauté pan and set over medium high heat. Add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the sausage, 1/4 t. each of salt and pepper, and cook until browned and cooked through, approximately 5 minutes. Sprinkle the meat mixture with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, Guinness, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 5 to 7minutes or until the sauce is thickened slightly.
  5. Add the corn, peas and kidney beans to the meat mixture and cook for about a minute or two more.  Spread evenly into prepared 9 x 9-inch glass baking dish. Top with the mashed potatoes and smooth with a rubber spatula.
  6. Place in the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown and pie is bubbly.  Remove to a cooling rack for at least 15 minutes before serving.  (If you’re worried about boiling over, place a sheet pan underneath.  I did not have any bubbling over.)

Yield: 4

Prep Time: 25mins.

Cook time: 25 mins.

Rest time:  15 mins.

Total time: 65 mins. 

 I will definitely add this recipe to my comfort food line-up.  I also think this would be good as a vegetarian dish by just adding more veggies.

For my meager offerings of other St. Patrick Day recipes, please check out the following:


St. Patrick’s Day Spiked Cupcakes with Boozy Frosting

Another holiday cupcake

Holiday Recipe Club: Beer Braised Brisket with Potatoes and Peppers

Whiskey-Cherry-Pecan Cookies

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