Corned Beef Shepherd's Pie

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 11/25/21
Corned beef shepherd's pie recipe

The Spruce / Cara Cormack

Prep: 30 mins
Cook: 40 mins
Total: 70 mins
Servings: 6 to 8 servings
Yield: 1 casserole
Nutrition Facts (per serving)
415 Calories
26g Fat
29g Carbs
18g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 415
% Daily Value*
Total Fat 26g 34%
Saturated Fat 13g 64%
Cholesterol 98mg 33%
Sodium 1372mg 60%
Total Carbohydrate 29g 10%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 18g
Vitamin C 25mg 123%
Calcium 166mg 13%
Iron 2mg 13%
Potassium 560mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For St. Patrick's Day or anytime you need a comforting, delicious main dish pie, this recipe using corned beef and lots of vegetables is perfect. It's also a great way to use up St. Patrick's Day leftovers.

You can use leftover cooked corned beef, or buy some from the meat department of the deli for this recipe. Leftover cooked cabbage could be used too. If you use that, don't cook the cabbage along with the onion, garlic, and carrots. Add the cabbage along with the cooked and diced corned beef.

You don't need to serve much with this recipe since it's a meal in one dish. We would add a crisp green salad or maybe some fresh fruit, to add a cooling and textural contrast. Some cold beer or red wine would be a good accompaniment.

Ingredients

  • 2 tablespoons unsalted butter

  • 1 onion, chopped

  • 2 cloves garlic. minced

  • 4 carrots, sliced

  • 2 cups chopped green cabbage

  • 1 pound corned beef, diced and cooked

  • 3 tablespoons all-purpose flour

  • 1 1/2 cups beef broth

  • 1/3 cup ketchup

  • 2 tablespoons mustard

  • 2 tablespoons Worcestershire sauce

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 3 cups water

  • 3 tablespoons unsalted butter

  • 1/2 cup milk

  • 3 cups instant mashed potato flakes

  • 1/3 cup sour cream

  • 1/2 cup grated Parmesan cheese

  • 1 cup frozen baby peas, thawed

  • 1/2 teaspoon paprika

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 375 F.

    Ingredients for corned beef shepherd's pie
    The Spruce / Cara Cormack

  2. In a large skillet, melt 2 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 4 to 5 minutes until crisp-tender.

    Melt butter
    The Spruce / Cara Cormack

  3. Add the carrots; cook and stir 4 minutes.

    Add carrots
    The Spruce / Cara Cormack

  4. Then add cabbage; cook and stir 4 to 5 minutes longer until crisp-tender.

    Add cabbage
    The Spruce / Cara Cormack

  5. Then add the corned beef; cook and stir for 3 minutes.

    Add corned beef
    The Spruce / Cara Cormack

  6. Add the flour; cook and stir for 3 minutes to remove the raw flour taste.

    Add flour
    The Spruce / Cara Cormack

  7. Add the broth, ketchup, mustard, Worcestershire sauce, and salt and pepper to taste to the skillet and stir gently but thoroughly; simmer for 10 minutes.

    Add broth and ketchup
    The Spruce / Cara Cormack

  8. Meanwhile, combine 3 cups water, 3 tablespoons butter, and 1/2 cup milk in large saucepan; bring just to a boil.

    Add butter
    The Spruce / Cara Cormack

  9. Remove from heat and beat in the potato flakes until combined. Add the sour cream and Parmesan cheese.

    Add potato flakes
    The Spruce / Cara Cormack

  10. Add the peas to the beef mixture.

    Add peas
    The Spruce / Cara Cormack

  11. Pour the meat mixture into a 3-quart casserole dish. Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make shallow furrows. Sprinkle with paprika.

    Pour in mixture
    The Spruce / Cara Cormack

  12. Bake for 25 to 35 minutes or until filling is bubbly and the potatoes are golden brown.

    Corned beef shepherd's pie
    The Spruce / Cara Cormack

  13. Let cool for 10 minutes, then serve.

    Corned beef shepherd's pie
    The Spruce / Cara Cormack