Corned Beef Shepherd's Pie

Corned beef shepherd's pie recipe

The Spruce / Cara Cormack

Prep: 30 mins
Cook: 40 mins
Total: 70 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
440 Calories
20g Fat
41g Carbs
26g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 440
% Daily Value*
Total Fat 20g 26%
Saturated Fat 10g 49%
Cholesterol 85mg 28%
Sodium 736mg 32%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 22%
Protein 26g
Calcium 237mg 18%
*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.


  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 carrots, sliced
  • 2 cups green cabbage, chopped
  • 1 pound corned beef, diced and cooked
  • 3 tablespoons 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 butter
  • 1/2 cup milk
  • 3 cups instant mashed potato flakes
  • 1/3 cup sour cream
  • 1/2 cup Parmesan cheese, grated
  • 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