Introduction & Inspiration
This Corned Beef and Cabbage Shepherd’s Pie is a brilliant way to combine two classic dishes! I love both traditional Shepherd’s Pie (or Cottage Pie, when made with beef) and corned beef with cabbage. This recipe brings them together.
The inspiration for this dish came from a desire to create something truly special for St. Patrick’s Day. But it’s delicious enough to enjoy any time of year. It’s a hearty, comforting, and flavorful meal.
I wanted to capture the essence of both dishes. While streamlining the process and creating something that was both impressive and approachable. This recipe is the result of that culinary exploration.
It’s a dish that’s perfect for a family dinner or a special occasion. It’s a guaranteed crowd-pleaser. And it’s a fun and creative way to enjoy classic Irish flavors.
Nostalgic Appeal (A Double Dose of Comfort)
This Corned Beef and Cabbage Shepherd’s Pie offers a double dose of nostalgic appeal. It combines two classic comfort foods into one incredibly satisfying dish. It’s a fusion of traditions.
Shepherd’s Pie, with its savory meat and mashed potato topping, is a beloved dish in many cultures. Corned beef and cabbage, with its association with St. Patrick’s Day, is a staple of Irish-American cuisine.
This recipe takes those familiar flavors and textures and brings them together in a new and exciting way. It’s a way to enjoy two classic dishes in one. It’s comfort food squared.
It’s the kind of meal that’s perfect for a cozy night in. Or for sharing with friends and family. It’s a celebration of simple ingredients and heartwarming flavors.
Homemade Focus
I’m a strong advocate for homemade food, and this recipe, while utilizing pre-brined corned beef, is still largely a homemade creation. The flavorful broth, the careful layering, and the cheesy mashed potatoes all contribute to a truly special dish.
While you could technically buy pre-made mashed potatoes or use leftover corned beef, taking the time to cook everything from scratch (or nearly scratch) makes a huge difference in the final flavor and texture.
This recipe is a testament to the fact that homemade doesn’t have to be overly complicated. It involves several steps, but each step is relatively simple and straightforward.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the true flavors of corned beef and cabbage and Shepherd’s Pie. In a new and exciting way.
Flavor Goal
The flavor goal of this Corned Beef and Cabbage Shepherd’s Pie is to achieve a layered and complex flavor profile. With savory, salty, slightly tangy, and cheesy notes, all in perfect harmony.
The corned beef brisket, slow-cooked until tender, provides the primary source of flavor. Imparting a salty and savory taste to the dish. The spice packet adds aromatic complexity.
The cabbage, carrots, and onion add sweetness and texture. The potatoes, mashed with butter, milk, and Irish Cheddar cheese, provide a creamy, cheesy, and slightly tangy topping.
The reserved cooking broth, served alongside, adds another layer of flavor and helps to keep the dish moist. The overall effect is a Shepherd’s Pie that’s both comforting and incredibly delicious.
Ingredient Insights
Let’s break down the ingredients. First, we have the corned beef brisket with spice packet. This is the star of the show.
I recommend using a flat-cut brisket, as it tends to be leaner and more evenly shaped. But either a flat-cut or point-cut will work. The spice packet typically contains peppercorns, mustard seeds, bay leaves, and other spices.
Yellow onion, thickly sliced, and celery, cut into 1-inch pieces, form the aromatic base for the cooking liquid. Cold water is used to simmer the corned beef.
Kosher salt is used to season the broth. Savoy cabbage, cored and cut into 2-inch pieces, adds a slightly sweet and earthy flavor.
Carrots, thickly sliced, contribute sweetness and texture. Russet potatoes, quartered, are used for the mashed potato topping.
Unsalted butter, cut into slices, adds richness and flavor to the mashed potatoes. Freshly ground black pepper and a pinch of cayenne pepper season the potatoes.
Milk adds moisture and helps to create a smooth and creamy texture. Grated Irish Cheddar cheese (such as Dubliner) adds a sharp, savory flavor to the mashed potatoes.
Finally, chopped scallions (green onions) are used for garnish, adding a pop of freshness and color.
Essential Equipment
You’ll need a few key pieces of equipment:
A large pot or Dutch oven for cooking the corned beef.
A 9×15-inch casserole dish for assembling and baking the Shepherd’s Pie. (Note: a 9×13 would work too, but it might be very full).
A potato masher (or a ricer or electric mixer) for mashing the potatoes.
A slotted spoon.
A cutting board and knife.
That’s it! The equipment list is relatively straightforward. The key is to have a good, large pot for cooking the corned beef and a casserole dish that’s large enough to hold all the ingredients.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 1 (4 pound) corned beef brisket with spice packet
- 1 medium yellow onion, thickly sliced
- 2 stalks celery, cut into 1-inch pieces
- 3 quarts cold water, or as needed to cover
- Kosher salt to taste
- 2 small heads Savoy cabbage, cored and cut into 2-inch pieces
- 3 medium carrots, thickly sliced
- 5 large russet potatoes, quartered
- ½ cup unsalted butter, cut into slices
- Freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 cup milk
- ¾ cup grated Irish Cheddar cheese, plus more to taste
- 1 tablespoon chopped scallions, or to taste
These are the measurements as in the recipe.
Remember to use fresh, high-quality ingredients whenever possible. It will make a noticeable difference in the final flavor.
Step-by-Step Instructions
Ready to make some delicious Corned Beef and Cabbage Shepherd’s Pie? Here’s a detailed, step-by-step guide:
1. Cook the Corned Beef:
Put the corned beef brisket in a large pot or Dutch oven with the thickly sliced onion and celery pieces.
Sprinkle the contents of the spice packet over the top of the corned beef.
Pour in enough cold water to cover the brisket completely.
Turn the heat to high and bring the water to a boil.
Skim off and discard any foam that rises to the surface, if desired. This helps to create a clearer broth.
Once boiling, reduce the heat to low, cover the pot, and simmer gently until the meat is tender, about 3 ½ hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. Prepare the Vegetables and Broth:
Carefully remove the corned beef from the pot and transfer it to a bowl. Let it cool slightly.
Taste the broth and add kosher salt if needed.
Bring the broth to a boil over high heat.
Add the cabbage to the boiling broth. Cook until the cabbage just starts to soften and sweeten up, about 5 minutes.
Use a slotted spoon to remove the cabbage from the broth and transfer it to a bowl.
Add the carrots to the boiling broth. Cook until the carrots start to soften, about 5 minutes.
Use a slotted spoon to remove the carrots from the broth and transfer them to a bowl.
Add the quartered potatoes to the boiling broth. Reduce the heat to medium. Cook until the potatoes are tender, 15 to 20 minutes.
3. Slice the Corned Beef: While the potatoes are cooking, slice the cooled corned beef.
Slice the corned beef along the fatty seam to separate it into 2 pieces.
Identify the direction of the meat fibers (the grain). Cut across the grain (against the grain) to slice the corned beef into ¼-inch thick slices. This is crucial for tenderness.
Trim off and discard any large pieces of fat. Set the sliced corned beef aside.
4. Preheat the Oven:
Preheat the oven to 400 degrees F (200 degrees C).
Butter a 9×15-inch casserole dish (or a 9×13 if that is all you have.
5. Mash the Potatoes:
Use a slotted spoon to remove the cooked potatoes from the broth to a bowl. Reserve the broth.
Add the sliced butter, salt, black pepper, cayenne pepper, and milk to the potatoes.
Mix and mash the potatoes until very smooth. You can use a potato masher, a ricer, or an electric mixer.
Toss in ¾ cup of the grated Irish Cheddar cheese and mix until incorporated.
6. Assemble the Shepherd’s Pie:
Pour the cooked cabbage into the prepared casserole dish. Press on it until nicely compacted.
Evenly distribute and press the cooked carrots over the cabbage.
Place a nice, even layer of the sliced corned beef on top of the carrots, overlapping the slices slightly and distributing the fatty pieces evenly until the carrots are fully covered.
Pour 1 cup of the reserved cooking broth over the corned beef.
Dollop the mashed potatoes over the top of the corned beef. Then spread the potatoes into a uniform layer with the back of a spatula.
Switch to a fork and push the potatoes to the edge of the dish to create a seal. Then, drag the fork sideways back and forth over the potatoes to create a textured surface. Repeat this texturing process, going top to bottom over the potatoes.
Sprinkle with a little more shredded Cheddar cheese.
7. Bake:
Bake in the center of the preheated oven until the topping is beautifully browned and the filling is piping hot, 45 minutes to 1 hour.
8. Rest and Serve:
Remove the Shepherd’s Pie from the oven and let it rest for 10 minutes before serving.
Meanwhile, warm any remaining broth over medium-low heat.
9. Garnish and Enjoy: Cut the Shepherd’s Pie into squares.
Garnish with chopped scallions.
Serve with the warmed broth on the side or drizzled over the top. Enjoy!
Troubleshooting
Even with careful following, things can sometimes happen. Here are some potential issues:
Problem: The corned beef is tough.
Solution: Make sure you’re simmering the corned beef over low heat for a long enough time, and that you slice against the grain.
Problem: The mashed potatoes are lumpy.
Solution: Make sure you’re cooking the potatoes until they’re very tender before mashing them. Use a potato ricer or an electric mixer for the smoothest mashed potatoes.
Problem: The topping isn’t browning.
Solution: If the topping isn’t browning after an hour, you can broil it for a minute or two, but watch it very carefully to prevent burning.
Problem: The filling is too thin. Solution: You can make a cornstarch slurry and add to the broth.
Problem: The filling is too salty. Solution: Use less salt when seasoning the broth.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use beef broth instead of water for simmering the corned beef.
Tip: If you don’t have russet potatoes, you can use Yukon Gold potatoes instead.
Tip: To save time, you can use pre-cooked corned beef.
Variation: Add other vegetables to the filling, such as parsnips, turnips, or mushrooms.
Variation: For a spicier dish, add a pinch of red pepper flakes to the filling or the mashed potatoes.
Variation: Use different types of cheese in the mashed potato topping.
Variation: Add a layer of breadcrumbs on top of the mashed potatoes before baking.
Variation: Add some herbs to the potato topping.
Serving and Pairing Suggestions
This Corned Beef and Cabbage Shepherd’s Pie is a complete meal:
Serving Suggestions:
Serve it hot, straight from the oven.
Serve it with a side salad or some steamed green beans for a balanced meal.
It’s a perfect dish for a St. Patrick’s Day celebration or a hearty family dinner.
Pairing Suggestions:
This Shepherd’s Pie pairs well with a variety of beverages.
A pint of Guinness stout or another dark beer.
A full-bodied red wine, such as Cabernet Sauvignon or Merlot.
A glass of Irish whiskey.
For a non-alcoholic option, try sparkling water with a squeeze of lemon or lime.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (without any added variations):
- Calories: Approximately 500-600
- Protein: 30-40 grams
- Fat: 25-35 grams (mostly from the corned beef, butter, and cheese)
- Carbohydrates: 35-45 grams
- Fiber: 5-7 grams
This is a general estimate. This Corned Beef and Cabbage Shepherd’s Pie is a good source of protein and iron (from the corned beef).
It also provides fiber and vitamins from the vegetables. It’s a relatively hearty and calorie-dense meal.
You can reduce the fat content by using a leaner cut of corned beef and less butter and cheese.
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Corned Beef and Cabbage Shepherd’s Pie
Description
This Corned Beef and Cabbage Shepherd’s Pie is a brilliant way to combine two classic dishes! I love both traditional Shepherd’s Pie (or Cottage Pie, when made with beef) and corned beef with cabbage. This recipe brings them together.
Ingredients
- 1 (4 pound) corned beef brisket with spice packet
- 1 medium yellow onion, thickly sliced
- 2 stalks celery, cut into 1-inch pieces
- 3 quarts cold water, or as needed to cover
- Kosher salt to taste
- 2 small heads Savoy cabbage, cored and cut into 2-inch pieces
- 3 medium carrots, thickly sliced
- 5 large russet potatoes, quartered
- ½ cup unsalted butter, cut into slices
- Freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 cup milk
- ¾ cup grated Irish Cheddar cheese, plus more to taste
- 1 tablespoon chopped scallions, or to taste
Instructions
1. Cook the Corned Beef:
Put the corned beef brisket in a large pot or Dutch oven with the thickly sliced onion and celery pieces.
Sprinkle the contents of the spice packet over the top of the corned beef.
Pour in enough cold water to cover the brisket completely.
Turn the heat to high and bring the water to a boil.
Skim off and discard any foam that rises to the surface, if desired. This helps to create a clearer broth.
Once boiling, reduce the heat to low, cover the pot, and simmer gently until the meat is tender, about 3 ½ hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. Prepare the Vegetables and Broth:
Carefully remove the corned beef from the pot and transfer it to a bowl. Let it cool slightly.
Taste the broth and add kosher salt if needed.
Bring the broth to a boil over high heat.
Add the cabbage to the boiling broth. Cook until the cabbage just starts to soften and sweeten up, about 5 minutes.
Use a slotted spoon to remove the cabbage from the broth and transfer it to a bowl.
Add the carrots to the boiling broth. Cook until the carrots start to soften, about 5 minutes.
Use a slotted spoon to remove the carrots from the broth and transfer them to a bowl.
Add the quartered potatoes to the boiling broth. Reduce the heat to medium. Cook until the potatoes are tender, 15 to 20 minutes.
3. Slice the Corned Beef: While the potatoes are cooking, slice the cooled corned beef.
Slice the corned beef along the fatty seam to separate it into 2 pieces.
Identify the direction of the meat fibers (the grain). Cut across the grain (against the grain) to slice the corned beef into ¼-inch thick slices. This is crucial for tenderness.
Trim off and discard any large pieces of fat. Set the sliced corned beef aside.
4. Preheat the Oven:
Preheat the oven to 400 degrees F (200 degrees C).
Butter a 9×15-inch casserole dish (or a 9×13 if that is all you have.
5. Mash the Potatoes:
Use a slotted spoon to remove the cooked potatoes from the broth to a bowl. Reserve the broth.
Add the sliced butter, salt, black pepper, cayenne pepper, and milk to the potatoes.
Mix and mash the potatoes until very smooth. You can use a potato masher, a ricer, or an electric mixer.
Toss in ¾ cup of the grated Irish Cheddar cheese and mix until incorporated.
6. Assemble the Shepherd’s Pie:
Pour the cooked cabbage into the prepared casserole dish. Press on it until nicely compacted.
Evenly distribute and press the cooked carrots over the cabbage.
Place a nice, even layer of the sliced corned beef on top of the carrots, overlapping the slices slightly and distributing the fatty pieces evenly until the carrots are fully covered.
Pour 1 cup of the reserved cooking broth over the corned beef.
Dollop the mashed potatoes over the top of the corned beef. Then spread the potatoes into a uniform layer with the back of a spatula.
Switch to a fork and push the potatoes to the edge of the dish to create a seal. Then, drag the fork sideways back and forth over the potatoes to create a textured surface. Repeat this texturing process, going top to bottom over the potatoes.
Sprinkle with a little more shredded Cheddar cheese.
7. Bake:
Bake in the center of the preheated oven until the topping is beautifully browned and the filling is piping hot, 45 minutes to 1 hour.
8. Rest and Serve:
Remove the Shepherd’s Pie from the oven and let it rest for 10 minutes before serving.
Meanwhile, warm any remaining broth over medium-low heat.
9. Garnish and Enjoy: Cut the Shepherd’s Pie into squares.
Garnish with chopped scallions.
Serve with the warmed broth on the side or drizzled over the top. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Corned Beef and Cabbage Shepherd’s Pie journey! Summary below.
Summary: This Corned Beef and Cabbage Shepherd’s Pie is a creative and flavorful twist on two classic dishes, combining the savory goodness of corned beef and cabbage with the comforting appeal of Shepherd’s Pie. It’s a hearty and satisfying meal that’s perfect for any occasion.
Q&A:
Q: Can I make this Shepherd’s Pie ahead of time?
A: Yes, you can assemble the Shepherd’s Pie ahead of time and store it in the refrigerator for up to 24 hours before baking. You can also bake it and then reheat it later.
Q: Can I freeze this Shepherd’s Pie?
A: Yes, this Shepherd’s Pie freezes well. Let it cool completely before wrapping it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: I don’t have Savoy cabbage. Can I use regular green cabbage?
A: Yes, you can use regular green cabbage instead of Savoy cabbage. The texture will be slightly different, but the flavor will be similar.
Q: I am vegetarian, what can I use?
A: Lentils are a good option.
Q: Can I use leftover mashed potatoes? A: Absolutely, it is a great way of using them.