Shepard’s Pie

Happy St. Patrick’s Day! This is one of my favorite holidays because it is the perfect excuse to make this delicious dish. Although the traditional Shepherd’s pie is made with lamb, I like to use ground beef. This recipe is a bit longer than most of the other recipes I share, but it totally worth it when you taste that finished result! This Irish-themed recipe will be a hit at your St. Patty’s Day party!   


  • 4 large russet potatoes, peeled and quartered  
  • 10 garlic cloves, peeled  
  • ½ cup sour cream  
  • ¼ – ½ cup beef broth  
  • 4 tablespoons Kelapo ghee
  • ½ teaspoon salt  
  • ½ teaspoon freshly ground pepper  
  • Kelapo Ghee Cooking Spray 


  • 4 slices bacon, cut into thin strips  
  • 1 tablespoon Kelapo ghee 
  • 2 medium onions, chopped  
  • 1 teaspoon salt  
  • 1 teaspoon sugar  
  • 1 pound ground beef  
  • 2 – 3 medium carrots, roughly chopped  
  • ¾ cups frozen peas, thawed  
  • 2 garlic cloves, minced  
  • 2 tablespoons tomato paste  
  • 1 tablespoon all-purpose flour  
  • 1 bottle (12 oz) beer, light or dark  
  • ½ cup beef broth  
  • 1 teaspoon fresh rosemary leaves, finely minced  
  • ½ teaspoon freshly ground pepper  
  • ½ cup grated swiss or cheddar  
  • 2 tablespoons fresh parsley leaves, chopped  


  1. In a large saucepan, add 4 large peeled and quartered russet potatoes and 10 peeled garlic cloves. Add cold water until fully covered. Bring to a boil over medium heat and cook for about 15 – 20 minutes, or until potatoes are fork-tender. Once fully cooked, drain.  
  2. Transfer the potatoes and garlic into a large bowl. Add ½ cup of sour cream, ¼ cup of beef broth, 4 tablespoons of Kelapo ghee, ½ of salt, and ½ freshly ground pepper. Beat on a low speed with a hand mixer until the potatoes become light and fluffy, about 1 – 2 minutes. If the mixture is too dry add another ¼ cup of beef broth. Cover and set aside.  
  3. Preheat the oven to 350 degrees Fahrenheit. Spray a 10-inch round baking dish with a nonstick cooking spray. Set the dish aside.  
  4. In a large skillet cook 4 slices of thinly cut bacon over medium heat. Stir occasionally until browned, about 7 – 8 minutes. Once cooked, transfer the bacon to a plate and set aside.  
  5. Add the 1 tablespoon of coconut oil to the same skillet. Over medium heat add 2 medium chopped onions and ½ teaspoon of salt. Cook the onions, stirring occasionally, until they are very soft and just beginning to brown—about 10 minutes. Sprinkle 1 teaspoon of sugar over the onions and cook, stirring occasionally, until they begin to caramelize—about 3 minutes.  
  6. Next, stir in 1 pound of ground beef. Cook the beef over medium heat until the beef begins to brown, about 7 minutes. Then, add 2 – 3 chopped carrots, ¾ cups of thawed frozen peas, and 2 minced garlic cloves; cook until the vegetables begin to soften—about 5 minutes. Once cooked, stir in 2 tablespoons of tomato paste and 1 tablespoon of all-purpose flour for about 2 minutes.  
  7. Add 1 12 oz bottle of light or dark beer. Bring the mixture to a boil for 3 minutes. Cook, stirring with a wooden spoon, scraping up the brown bits from the bottom of the pan—about 2 minutes.  
  8. Next, add the cooked bacon from step 4, ½ cup of beef broth, ½ teaspoon of fresh minced rosemary leaves, ½ teaspoon of salt, and ½ teaspoon of freshly ground pepper. Bring the mixture to a boil, then reduce the heat to simmer—uncovered—for about 15 minutes (until the sauce thickens). 
  9. Spoon the meat mixture into the prepped baking dish from step 3. Spread the potato topping evenly over the beef mixture. Bake in the oven until the filling is hot, the topping is lightly browned and the edges are bubbly—about 35 minutes.  
  10. Remove from the oven and sprinkle with ½ a cup of grated swiss or cheddar cheese. Return the dish to the oven to bake for 10 more minutes.  
  11. Lastly, let the dish rest out of the oven for about 10 minutes before serving. Sprinkle 2 tablespoons of chopped fresh parsley leaves and serve. 
  12. Enjoy 



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