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Corned Beef Shepherd's Pie


Corned Beef Shepherd's Pie

Corned Beef Shepherd's Pie

Linda Larsen
For St. Patrick's Day or any time you need a comforting, delicious main dish pie, this recipe using corned beef and lots of vegetables is perfect.

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 6-8


  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 carrots, sliced
  • 2 cups chopped green cabbage
  • 1 pound diced cooked corned beef
  • 3 tablespoons flour
  • 1-1/2 cups beef broth
  • 1/3 cup ketchup
  • 2 tablespoons mustard
  • 2 tablespoons Worcestershire sauce
  • Salt and 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 grated Parmesan cheese
  • 1 cup frozen baby peas, thawed
  • 1/2 teaspoon paprika


Preheat oven to 375 degrees F. In large skillet, melt 2 tablespoons butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes until crisp-tender. Add carrots; cook and stir 4 minutes. Then add cabbage; cook and stir 4-5 minutes until crisp-tender.

Add corned beef; cook and stir for 3 minutes. Add flour; cook and stir for 3 minutes. Add broth, ketchup, mustard, Worcestershire sauce, and salt and pepper to taste; simmer 10 minutes.

Meanwhile, combine 3 cups water, 3 tablespoons butter, and 1/2 cup milk in large saucepan; bring just to a boil. Remove from heat and beat in potato flakes until combined. Add sour cream and Parmesan cheese.

Add peas to beef mixture and pour into 3 quart casserole dish. Top with mashed potatoes and spread to cover, then run a fork over the potatoes to make shallow furrows. Sprinkle with paprika.

Bake for 25-35 minutes until filling is bubbly and potatoes are golden brown. Let cool 10 minutes, then serve.

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