Recipe courtesy of Don Murphy

Shepherd's Pie

  • Level: Easy
  • Yield: 12 servings
  • Total: 5 hr
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 2 hr 30 min


One 5-pound boneless leg of lamb

1 tablespoon beef base

2 cups water

1 1/2 cups port

4 cloves garlic, sliced thin

5 carrots, peeled, sliced in 1/2-inch pieces and cubed

6 stalks celery peeled, sliced in 1/2-inch pieces and cubed

5 parsnips, peeled, sliced in 1/2-inch pieces and cubed

2 white onions, chopped

2 tablespoons chopped thyme leaves

2 tablespoons chopped rosemary leaves

1/2 cup frozen green peas

Mashed potatoes, as needed, for topping

Beer, for serving (recommended: Guinness)


  1. Preheat the oven to 300 degrees F.
  2. Put the lamb in a roasting pan and roast until an instant-read thermometer registers 140 degrees
  3. F, about 2 hours. Remove from the oven to a cutting board and let stand for 2 hours. Trim off the fat and cut into 1/2-inch squares. In a medium pot over medium heat, mix the beef base with the water and bring to a boil. Add the port, reduce the heat and simmer for 15 minutes. While the mixture is simmering, add the garlic. In a large saucepan add the carrots, celery, parsnips and onions. Stir in the lamb and the beef broth mixture and cook until the vegetables are al dente.
  4. Distribute the mixture evenly into 12 shallow heat-proof dishes and sprinkle with chopped thyme and rosemary. There should be about 2 ounces of liquid in each dish, or about a 1/2-inch deep. Sprinkle with green peas. Pipe mashed potatoes through pastry bag to cover the mixture. Raise the oven temperature to 400 degrees F. Put the dishes into the oven and bake until the tops of the mashed potatoes are browned.
  5. Remove from the oven and serve with a pint of beer.
Let's Get Cooking!

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1 Review


This is a great fun recipe! I love the individual serving dishes. I did change it up, being from Wisconsin, COW country I used BEEF! My family loved it, as well as I fixed it for a church group. The presentation was cool. And it was very easy to make. And YUM!! A touchdown for sure. You could make this in a pie pan if you wanted, perhaps to serve your family. But my family got a kick out of there own boats. I did save the extra beef/port reduction and had it on the side for those gravy lovers. Will definitely make this again!

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