Looking for some savory faire from the Emerald Isle? We’ve got the recipe for you.

It comes from James Joyce Irish Pub and Eatery in Tampa’s Ybor City.

It’s their Shepherd’s Pie, made from beef, lamb and potatoes — Irish red potatoes.

The key to this recipe, according to Pub Chef Trey Taylor, is patience.

"It's a low simmer. You boil it too hard and fast, it dries the meat out,” Taylor said. “Low and slow. It will take about longer, but's it well worth the wait."

James Joyce Irish Pub Shepherd’s Pie

Meat
1 tsp. olive oil
2.5 lbs. beef, cubed
2.5 lbs. lamb, cubed
5 oz. red wine (Cabernet Sauvignon)
20 oz. Guinness beer
1 c. medium yellow onion, diced
½ c. carrots, diced
½ c. peas
TT salt and pepper
2 c. beef gravy

Directions
Brown cubed meat in high heat on a sauce pan.
Add onions, and cook 2 minutes.
Add wine and beer.
Add a few pinches of salt and pepper.
Reduce heat to simmer for three hours until meat is fork tender.
Add carrots and peas and beef gravy.
Cook 5 minutes, stirring constantly.

Mashed Potatoes
5 lbs. Irish red potatoes
1 c. melted butter
2 c. parmesan cheese
TT salt and pepper

Directions
Cover potatoes in cold water.
Cook over medium heat, boiling until cooked (30 – 45 minutes)
Strain potatoes, and put back on burner on low heat.
Add melted butter, warm milk and salt and pepper.
Mash to desired consistency.
In an oven-proof pan pour the beef mixture until halfway full.
Top with the mashed potatoes, and sprinkle with Cheddar Jack.
Bake at 350 degrees until brown and bubbling.
That should take 15 to 20 minutes.