Shepherd's Pie with Gaelic Garlic Goddess Seasoning

The Secret Ingredient That Takes Shepherd's Pie to the Next Level!

There's nothing quite like a bubbling Shepherd's Pie fresh from the oven. Golden mashed potato crust, rich savory filling, the kind of meal that makes everyone pull up a chair. But if you've been making it the same way for years, we've got one small change that makes a very big difference: Gaelic Garlic Goddess seasoning.

This small-batch blend is practically made for Irish cooking. With layers of garlic, cabbage, carrots, green peppercorn, and Celtic sea salt all in one jar, it does the heavy lifting of building a deep, complex filling without a long ingredient list. One seasoning. Serious flavor.

The result? A Shepherd's Pie that tastes like it's been simmering all day, even on a weeknight. Whether you're cooking for St. Patrick's Day or just craving the ultimate comfort meal, this recipe is your new go-to.

Let's get into it.

Ingredients:
-1.5 pounds ground lamb (or beef)
-Gaelic Garlic Goddess seasoning (Garlic, Cabbage, Carrots, Pickling Spices, Green Peppercorns and Celtic Sea Salt)
-1 yellow onion, diced
-0.5 cups frozen peas
-0.5 cups beef or vegetable broth
-2 tablespoons tomato paste
-1 tablespoons Worcestershire sauce
-2 pounds russet or yello potatoes, peeled and cubed
-3 tablespoons butter
-0.3 cups whole milk or cream

Instructions:

1 -Boil the potatoes: Place potatoes, peeled and cubed in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–18 minutes. Drain and set aside.

2 - Cook the meat: In a large oven-safe skillet over medium-high heat, brown 1.5 pounds ground lamb (or beef) with chopped onion, breaking it up as it cooks. Season with 10 turns of your Gaelic Goddess Seasoning. Cook until browned. Drain excess fat.

3-Season and simmer the filling: Once meat has browned, add tomato paste, and Worcestershire sauce. Pour in beef or vegetable broth and add frozen peas. Simmer until the liquid is mostly absorbed and the filling is thick and fragrant, about 8–9 minutes. Season with additional Gaelic Goddess Seasoning to taste. 

4-Make the mashed potato topping: Mash the drained potatoes with 3 tablespoons butter and 0.3 cups whole milk or cream until smooth and creamy. Season with 1 pinch salt and pepper.

5- Assemble and bake: Preheat oven to 400°F. Spread the mashed potato topping evenly over the meat filling in the skillet. Use a fork to create ridges on top (they'll crisp up nicely). Bake until the top is golden, about 20 minutes

6- Rest and serve: Let the pie rest for 5 minutes then serve and enjoy!