shepherds pie

Shepherd’s Pie


  • 1 ½ pounds ground lamb
  • 1 lb bag frozen mixed vegetables, thawed
  • 2 packets of dry brown gravy mix
  • 1 medium onion
  • Olive oil
  • 2 C or 16 oz of Jubel 2015
  • 2 Tbs tomato paste
  • 2 C sharp cheddar cheese
  • 3 lbs baking potatoes
  • ½ C milk
  • 1 stick butter
  • Salt and pepper


  1. Boil the potatoes in salted water until fork tender.
  2. Drain completely and place back in pot so all of the water evaporates.
  3. In a medium mixing bowl add butter and potatoes.
  4. Mash until smooth, while adding the milk for a medium consistency.
  5. Add salt and pepper.


  1. Cook and drain ground beef.
  2. Place drained beef back in skillet and add 1 bottle of Dry Stout. Guinness was used in original recipe.
  3. Cook until beer has almost cooked out.
  4. Add tomato paste to meat
  5. In a medium sauce pan, prepare the gravy according to package directions, using beer for half the liquid called for.
  6. Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.


  1. In medium skillet with olive oil sauté onions until soft and translucent.
  2. Add mixed vegetables to the onions and cook until warm throughout.
  3. In a 2 quart baking dish, add meat as bottom layer, next add vegetables, and then add the mashed potatoes. Top with shredded cheese. Cook at 375° for about 20 minutes, or until cheese is nice and bubbly.

Serve with a snifter of Jubel 2015!

Serves 4