Dubliner's Shepherd's Pie

Serves 4-6
  • 1 ¼ lbs. russet potatoes, peeled and cubed
  • 4 tbsp. Kerrygold Irish Butter, divided
  • 1/3 cup milk
  • 1 cup shredded Kerrygold Dubliner Cheese
  • 1/2 tsp. salt
  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 4 small carrots, peeled and sliced 1/4" thick
  • 2 tbsp. flour
  • 3/4 cup Guinness Stout
  • 3/4 cup beef stock
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 cup frozen peas, thawed

Cook potatoes in boiling water until very tender (15 min.); drain well. Mash with 2 tbsp. butter and milk until smooth; stir in cheese and salt and set aside. In a medium skillet, crumble and cook beef until no longer pink; remove from skillet and set aside. In same skillet, melt 2 tbsp. butter. Add onion and carrots; cook over medium heat until soft (about 10 min.), stirring occasionally. Stir in flour and cook 1 min. more. Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened. Stir in peas and beef. Spoon into greased 11x7" baking dish; spread potato mixture over the top. Bake in a preheated 375° oven in until top is lightly browned (20-25 min.).

Recipe courtesy of Kerrygold/The Irish Dairy Board USA.