To make this shepherd's pie perfect for St. Patrick's Day and for even richer flavor, we added in a full bottle of stout beer to the filling. Then, with the help of a cookie cutter, made a shamrock of herbs on top.

Colleen Weeden


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-quart pot or Dutch oven heat oil and 2 tablespoons butter over medium-high. Add mushrooms, leek, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook 8 to 10 minutes or until tender. (Liquid will not be evaporated.) Stir in carrots, half the parsnips, the lentils, and broth. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until lentils are tender.

  • Meanwhile, in a 3- to 4-quart saucepan cook potatoes, cauliflower, and remaining parsnips in enough salted water to cover for 20 minutes or until potatoes are tender. Drain; return to pot. Add remaining butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand, covered, 5 minutes. Mash; stir in sour cream.

  • Preheat oven to 425°F. In a small bowl stir together flour and 1/2 cup stout. Stir into lentil mixture along with remaining stout, tomato paste, and peas. Cook and stir until thickened and bubbly. Stir in herbs. Divide among eight 10- to 12-ounce casserole dishes. Place dishes on a rimmed baking sheet.

  • Spread or pipe on potato mixture. Bake 15 minutes or until browned and bubbly. For the shamrock detail, after baking the pies, lightly press cookie cutter into topper as a stencil and sprinkle in chopped herbs. Let stand 10 minutes. Serves 8.

Nutrition Facts

378 calories; 15 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 30 mg cholesterol; 398 mg sodium. 1562 mg potassium; 49 g carbohydrates; 9 g fiber; 11 g sugar; 14 g protein; 1 g trans fatty acid; 8083 IU vitamin a; 43 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 200 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 4 mg iron;