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Easy Shepherd’s Pie with Red Wine

March 30, 2017 (Last Updated: November 30, 2018)
It’s the perfect Fall or Winter dinner party meal. You can make it up to 3 days ahead, and simply heat it up when your guests arrive!

As soon as there’s the slightest chill in the air, I make myself this heart-warming, easy shepherd’s pie with red wine. It’s the perfect Fall or Winter dinner party meal.

You can make it up to 3 days ahead, and simply heat it up when your guests arrive!

A plate with shepherd's pie, brussels sprouts and a simple salad.

I like to mix beef with lamb for this dish. I find that when it’s all lamb, it’s a bit too gamey, and when it’s all beef, it could use a little more flavor.

Together, they create a complex meaty flavor and texture. My favorite sides for this dish are spring greens with an apple cider vinegar and olive oil dressing and roasted brussels sprouts.

I served this for my annual St. Patricks Day dinner party. It’s so deliciously traditional, and perfect for a chilly March evening.

A pyrex with golden shepherd's pie.

Stay cozy, and if you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.

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5 from 2 votes

Red Wine Shepherd’s Pie

This recipe is a perfect Fall or Winter dinner party meal. You can make it up to 3 days ahead and simply heat it up when your guests arrive!
You’ll require a large pot, large/ deep skillet and an 8x8” pyrex baking dish for this recipe.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Irish
Keyword: St. Patrick's Day
Servings: 8 Servings
Calories: 417kcal


  • 4 tbsp. olive oil

  • 1 tsp. black pepper

  • 1 tsp. garlic powder
  • ½ tsp. salt

  • ½ pound ground beef

  • ½ pound ground lam
  • 1 large red onion - diced

  • 1 large carrots - diced

  • 3 portobello mushroom caps - chopped

  • 1 cup frozen peas

  • 3-4 sprigs of fresh thyme

  • 2 tbsp. flour
  • 1 cup full bodied red wine

  • 1 tbsp. tomato paste

  • 3 tbsp. Worcestershire sauce
  • 1 cup beef stock

  • 4-6 large - peeled yukon potatoes

  • 1 egg - beaten

  • ½ cup heavy cream

  • 2 tbsp. butter

  • ½ cup grated Irish cheese


  • Start boiling water for potatoes. Once boiling, add potatoes. Keep an eye on them, and mash them once their ready. About 10-15 minutes after being added to the water.

  • In large skillet, sauté diced carrots in the olive oil until tender.

  • Add the onions and sauté till lightly brown.
  • Remove onions and carrots, add 2 tablespoons of olive oil, and cook mushrooms till brown, then remove from pan.

  • Add the meat, cook until brown. Season with black pepper, salt, garlic powder and fresh thyme. Add back the cooked vegetables, butter and peas, then sprinkle with flour and stir.
  • Add wine, beef stock, tomato paste and Worcester sauce.

  • Preheat oven to 400 degrees

  • Reduce meat and veggies till thick, stir occasionally, remove from heat.
  • Grease Pyrex dish with butter

  • Mash cup of grated cheese and cream into potatoes until they are very smooth.

  • Pour meat and veggies into pyrex, pipe on potatoes. Brush potatoes with beaten egg and sprinkle cheese on top

  • Bake for 20 minutes, until potatoes are golden, deliciously browned.


Calories: 417kcal | Carbohydrates: 14g | Protein: 15g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 311mg | Potassium: 492mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1830IU | Vitamin C: 9.8mg | Calcium: 78mg | Iron: 2.3mg

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