Go Back
–+ servings
Print

Corned Beef Shepherd's Pie

Try this comforting and flavorful Corned Beef Shepherd's Pie recipe - a perfect dish for any occasion! Easy to make and absolutely delicious.
Course Main Dish
Cuisine Irish
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 Servings
Calories 420kcal
Author Meghan Birnbaum

Ingredients

  • 1 lb Potatoes peeled and quartered
  • ⅓ Cup Milk
  • 2 tablespoon Butter
  • ¼ teaspoon Salt
  • 2 tablespoon Butter
  • 1 Cup Onion diced
  • 1 teaspoon Worcestershire Sauce
  • 1 ½ tablespoon Ketchup
  • 1 ½ Cup Chicken Broth
  • 1 tablespoon Dried Parsley
  • ¼ teaspoon Dried Thyme
  • 2 ½ Cups Cooked Corned Beef diced
  • Salt
  • Pepper
  • ½ Cup Shredded Cheddar Cheese optional
  • 3 tablespoon Dried Bread Crumbs optional

Instructions

  • Preheat the oven to 400°F.
  • Add potatoes to a large pot of cold water. Add salt to the water. Bring to a boil over high heat and cook until potatoes are tender, 10-20 minutes.
  • Remove pot from heat, drain the potatoes, then return potatoes to the pot. Add butter and milk to the pot. Mash potatoes until smooth. Add salt and freshly ground pepper, to taste. Cover and set aside.
  • Heat butter in a large skillet over medium heat. Add the onions and cook until softened and starting to turn golden. Add the Worcestershire, ketchup, chicken broth, parsley, and thyme to the skillet. Simmer over medium heat until the liquid reduces by half.
  • Add the cooked corned beef to the skillet and reduce heat slightly. Simmer for 3-4 minutes or until there is only a bit of liquid left in the mixture. Taste the mixture and add additional salt and pepper, as needed.
  • Spoon filling into a small baking dish. Spoon mashed potatoes over-top in an even layer.
  • Top with shredded cheese, then sprinkle with bread crumbs.
  • Bake in preheated oven for about 30 minutes, or until filling is heated through and bubbling and top is golden.
  • Let the pie cool for a few minutes before serving.

Notes

  • Boil the potatoes in salted water until tender before mashing them with milk and butter for the topping.
  • Use cooked and diced corned beef for the filling, which can be made from leftovers or purchased pre-cooked.
  • Be sure to cook the onions until they're softened and golden before adding the Worcestershire sauce, ketchup, chicken broth, parsley, and thyme to the filling.
  • Allow the filling to simmer until the liquid has reduced by half and the corned beef is heated through.
  • Taste the filling and adjust the seasoning with salt and pepper as needed.
  • Top the filling with the mashed potatoes, cheese, and breadcrumbs before baking in a preheated oven at 400°F.
  • Bake the shepherd's pie until the filling is heated through and bubbling and the top is golden brown.
  • Allow the shepherd's pie to cool for a few minutes before serving.

Nutrition

Serving: 1Serving | Calories: 420kcal | Carbohydrates: 27g | Protein: 28g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 1245mg | Fiber: 2g | Sugar: 6g