GreenIsland Irish Pub & Restaurant
This authentic recipe ($15) features a hearty helping of slow-cooked lamb and stewed vegetables served on a pile of house-made garlic mashed potatoes and garnished with parsley. “It's done the Irish way with lamb instead of ground beef,” says owner Bob Weishampel. "The simplest ingredients come together in a beautiful way to make something so filling and so comforting." 25517 Eaton Way, Bay Village, 440-455-9086
The Harp
A staple of the Ohio City restaurant for 20 years, the shepherd’s pie ($14.50) has more of an American spin to it thanks to ground beef, a parsley mashed potato topping and a variety of spices such as thyme and sage. “It’s a good, hearty meal,” says head chef Joseph Nagy. “People look for those larger, comforting meals in the wintertime.” 4408 Detroit Ave., Cleveland, 216-939-0200, the-harp.com
PJ McIntyre’s
Patrick Campbell’s wife, who is originally from Dublin, Ireland, had made her family’s shepherd’s pie recipe at home so often that Campbell knew it’d be a winner at his West Park pub. Instead of lamb, customers will find minced meat inside this entree ($11.99) — but that’s not the biggest flavor factor. “We use a special gravy powder from Ireland called bisto,” he says. “I would say that’s the secret ingredient.” 17119 Lorain Ave., Cleveland, 216-941-9311, pjmcintyres.com
Stone Mad Pub
Owner Eileen Sammon and her business partner Bryan Leneghan both grew up eating shepherd’s pie. “We kind of took a combination of both of our family recipes, worked with our chef and came up with the recipe,” she says. What makes the Gordon Square pub’s version ($15) unique is its combination of roasted lamb shoulder and ground lamb. “The lamb lends itself to a richer taste,” she says. “It’s very full-flavored. It’s comforting.” 1306 W. 65th St., Cleveland, 216-281-6500, stonemadpub.com
