Strong Patrick Shepherd’s Pie

Try this fan favourite recipe from our kitchen team.

Break away from tradition and make this pie a bit sweeter by swapping out the potatoes for mashed sweet potatoes.

Prep Time

30-40 minutes

Ideal Cooking Time

35 minutes

Number of servings

4 servings


100 mL Strong Patrick
2 lb. lean ground beef
1 medium onion, minced
3 tsp. salt
1 tsp. black pepper
½ tsp. cinnamon, ground
½ tsp. cloves, ground
1 cup frozen sweet corn, thawed and drained
1 cup frozen green peas, thawed and drained
1 cup carrots, diced and cooked
4 large potatoes, peeled and chopped
4 tbsp. Butter
¼ cup heavy cream or sour cream or milk


  1. Bring a large pot of water to a boil. Add the potatoes and of 1 tsp. salt. Boil until tender (about 15-20 minutes). Drain and mash.
  2. Season the mashed potatoes with 1 tsp. salt, 2 tbsp. of butter and ¼ cup cream. Blend until smooth.
  3. In a large bowl, mix together the ground meat, minced onions, 1 tsp. salt, 1 tsp. black pepper, cinnamon and cloves. Add Strong Patrick beer and mix well. Meat should be loose.
  4. In a pan on medium- high heat, cook the meat mixture for 15-20 minutes stirring occasionally.
  5. In another bowl, mix together the corn, peas, carrots and 2 tbsp. of butter.
  6. Once the meat is cooked, drain off half the liquid.
  7. Preheat the oven to 350 °F.
  8. In an oven safe dish, layer the cooked meat on the bottom followed by the seasoned vegetables. Top with a layer of the mashed potatoes.
  9. Place the pie in the preheated oven for 35 min or until brown on top.
  10. Remove from the oven and enjoy alongside a glass of Strong Patrick.


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