SHEPHERD’S PIE + BREAD BOWL recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Jack Quinn's Irish Pub and Restaurant›Shepherd’s Pie + Bread Bowl Recipe

Shepherd’s Pie + Bread Bowl Recipe

Inspired by Jack Quinn's Irish Pub and Restaurant
Time1h
Serves4

‘Colorado Proud’ beef, carrots, onions, mushrooms, peas, champ potatoes, cheddar.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Potatoes

In a large pot, boil the cubed potatoes until tender (about 15 minutes). Drain and mash with a little salt, pepper, and a splash of milk if desired. Set aside.

2

Cook the Beef and Vegetables

In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, cooking until softened (about 3 minutes). Stir in the ground beef and cook until browned. Drain excess fat.

3

Add Remaining Ingredients

Add diced carrots, sliced mushrooms, frozen peas, beef broth, Worcestershire sauce, salt, and pepper to the skillet. Simmer for about 10-15 minutes until the vegetables are tender.

4

Assemble the Shepherd's Pie

If using, hollow out the bread bowls slightly. Spoon the beef and vegetable mixture into the bread bowls, then top generously with the mashed potatoes. Sprinkle shredded cheddar cheese over the top.

5

Bake

Preheat the oven to 400°F (200°C). Place the filled bread bowls on a baking sheet and bake for 20-25 minutes, or until the cheese is bubbly and golden.

6

Serve

Allow to cool slightly before serving. Enjoy your Shepherd’s Pie in a Bread Bowl!