Shepherd’s Pie with Beer Gravy is a deliciously comforting, traditional shepherd’s pie made with ground lamb, carrots, peas, celery and onion, topped with a cheesy mashed potato baked to perfection with one little twist – the sauce is a hearty beer gravy made with Yuengling Lager.

My family, like many others, has a handful of traditional dishes that we have been making through the generations. Shepherd’s Pie is one of those dishes that my mother would make on a chilly, winter weekend. The dish just has a way of warming you up from the inside out and gives that “at home” feeling no matter where you may be. Shepherd’s Pie is comforting, hearty and so flavorful! Today, I am sharing my traditional Shepherd’s Pie recipe and adding more depth of flavor with a beer gravy made from a Yuengling Lager.

Yuengling 

A great Shepherd’s Pie starts with tasty sauce. You don’t want it too soupy or too thick, and stay away from bland! I chose to use Yuengling Lager for my beer gravy base because it adds a special flavor that makes the dish unique and far from bland. I also chose the Yuengling Lager because it happens to be one of my go-to beers with its medium bodied flavor, subtle sweetness and well balanced taste.

Collectible Cans

America’s Oldest Brewery is celebrating their 190th anniversary and releasing a collectible beer can in celebration. The cans showcase the iconic eagle imagery that has been on the Yuengling label since 1829, when the brewery was known as the Eagle Brewery. These 5 commemorative cans pay tribute to the brand’s enduring history, and the entrepreneurial spirit and relentless determination through the past 6 generations of the Yuengling family.

Shepherd’s Pie with Beer Gravy

There is nothing better than sitting around the table on a Sunday afternoon and sharing an amazing comfort dish like this Shepherd’s Pie with Beer Gravy. We are a meat and potatoes type of family, so obviously, Shepherd’s Pie is always a huge hit and on top of the most requested list. You will definitely want to stick around for this recipe below.

Tips & Tricks

The Gravy

The gravy should be thick with a bold flavor. Yuengling Lager really helps accomplish that boldness and makes this Shepherd’s Pie stand out among the others.

The Potatoes

Leftover potatoes work well in this Shepherd’s Pie, or even the microwavable kind from the refrigerator section at your grocery can help save some time. To really get the full taste and comfort, go with the homemade mashed potatoes with a little bit of cheese in the mix; it is just unbeatable! To create a nice topping, I recommend putting the mashed potatoes into a pastry bag with a large tip so you have control over how the potatoes are spread over the meat layer.

The Meat

Traditionally, a Shepherd’s Pie is made with ground lamb. Ground lamb is rich and earthy and pairs so nice with the beer gravy. You can absolutely swap the ground lamb for a ground beef (Cottage Pie) or even a mix. One pound of ground lamb with one pound ground beef will work really nicely in this recipe.

Shepherd’s Pie with Beer Gravy

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• Author: Amber
• Yield: 6 people 1x

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Description

Shepherd’s Pie with Beer Gravy is a deliciously comforting, traditional shepherd’s pie made with ground lamb, carrots, peas, celery and onion topped with a cheesy mashed potato baked to perfection with one little twist- the sauce is a hearty beer gravy made with Yuengling Lager.

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Ingredients

• 2 pounds ground lamb
• salt
• pepper
• 2 carrrots (diced)
• 2 celery (diced)
• 1 onion (diced)
• olive oil
• 4 garlic cloves (minced)
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 Tablespoon unsalted butter
• 1 cup peas
• 3 Tablespoons all-purpose flour
• 1 cup beef broth
• 1 Tablespoon Worcestershire
• 6 ounces tomato paste
• 1 cup Yuengling Traditional Lager

Mashed Potatoes

• 2 pounds Russet potatoes (peeled and quartered )
• 2/3 cup milk
• 2/3 cup Parmesan cheese (shredded)
• 4 Tablespoons unsalted butter

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Instructions

Mashed Potatoes

1. Peel and quarter potatoes 2 pounds of potatoes, place in a pot of water. Bring water to a boil and cook until potatoes are tender. 
2. Drain potatoes and put back into pot with 2/3 cups milk, 2/3 cups Parmesan cheese and 4 Tablespoons butter. Mash potatoes and place in a pastry bag with a large tip. Save for later.  

Shepherd’s Pie with Beer Gravy

1. In a large skillet, brown 2 pounds of ground lamb. Season with salt and pepper and drain excess fat. Set the meat to the side. 
2. Wash celery and carrots. Peel carrots. Dice the carrots, celery and onion. In the same pan, drizzle a little olive oil.  Saute those diced onion, carrot and celery. Cook for 2 more minutes. 
3. Chop the rosemary and thyme leaves. Add to mixture. Season with more salt and pepper. 
4. Mince the garlic cloves. Add 1 Tablespoon butter and the garlic cloves to the pan. Cook for 1 minute careful not to burn the garlic. Add in the peas and toss together. 
5. Sprinkle with flour and add the drained meat back in. 
6. Add broth, tomato paste, Worcestershire, and Yuengling Lager. Cook and reduce until you have a nice thick gravy. 
7. Preheat oven to 400 degrees. 
8. Place the meat mixture into the bottom of a large casserole dish. Add the potatoes on top and bake for 20 minutes or until the top of the potatoes start browning slightly. 
9. Remove from oven and let cool for 5-10 minutes before serving. 

What are some of your favorite traditional meals that have been passed down through the generations? Let me know in the comments below!

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Saint Patrick’s Day is around the corner and green is on the mind. Green cupcakes, green pancakes, green drinks and of course, green cookies. It is just so much fun to get in the spirit of the holiday and do something special for (or with) the kids and food is a big part celebrating holidays in my family. 

You may also enjoy these Andes Mint Milkshakes!

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies are a cake-like cookie that is buttery and soft. What makes these cookies special isn’t the vibrant green color though, it’s the minty flavors inside and chunks of sweet chocolate. Each bite is comforting but also refreshing which is a pretty good mix in my book!

Food Coloring

The vibrant green color in these cookies come from food coloring. If you are one of those people who don’t like consuming food coloring, you can certainly leave it out and the cookies will be just as delicious. If you want the great green coloring, I recommend using a forest green for the best green hue. Icing coloring is another great choice because it is more concentrated meaning you will need less of it. 

Mint Chocolate Chip Cookies

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• Author: Amber
• Total Time: 0 hours
• Yield: 42 1x

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Mint Chocolate Chip Cookies are a deliciously fun treat made with basic baking ingredients, peppermint extract, chocolate chunks and Andes chocolate mints. 

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Ingredients

• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, room temperature
• 2 eggs
• 1/4  teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 3 cups flour
• green food coloring (add as much or as you little food coloring as you would like)
• 1 teaspoon peppermint extract
• 1/2 cup chocolate chunks
• 1/2 cup Andes mints, chopped

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Instructions

1. Grab ingredients, measuring cups, baking sheet, 2 large mixing bowls, hand mixer or stand mixer, whisk, knife to chop chocolate, cutting board, spatula, and a cookie scoop.
2. In one large bowl, add dry ingredients (except sugar):  baking powder,  baking soda,  cream of tartar, salt and flour. Whisk. Set to side.
3. On the cutting board, chop your Andes mints and chocolate cut into small chunks. Set to the side.
4. In a second large bowl: beat butter until creamy, then add sugar and eggs. Add your bowl of dry ingredients in increments and mix all together. Lastly, mix in the food coloring to desired amount.
5. Add your chopped Andes mints and chocolate chunks.  Use a spatula to mix well.
6. Set in fridge for 20 minutes.
7. Preheat your oven to 350 degrees.
8. Remove cookie dough from fridge and scoop onto cookie sheet leaving space between.
9. Bake for 10-12 minutes.
10. Remove from oven and place on a cooling rack.

Notes

Recipe adapted from Friday Cake Night.

• Prep Time: 30 with chill time
• Cook Time: 12
• Category: Dessert
• Method: oven

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