Corned Beef And Cabbage Shepherds Pie Recipes

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CORNED BEEF AND CABBAGE SHEPHERD'S PIE



Corned Beef and Cabbage Shepherd's Pie image

This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.

Provided by Chef John

Time 5h40m

Yield 8

Number Of Ingredients 14

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

Steps:

  • Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
  • Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
  • Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
  • Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
  • While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
  • Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
  • Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
  • Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
  • Remove from the oven and let rest for 10 minutes.
  • Meanwhile, warm any remaining broth over medium-low heat.
  • Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g

CORNED BEEF SHEPHERD'S PIE



Corned Beef Shepherd's Pie image

Corned beef shepherd's pie is a delicious twist on a classic shepherd's pie recipe for St. Patrick's Day.

Provided by Linda Larsen

Categories     Dinner     Entree

Time 1h10m

Number Of Ingredients 21

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:

  • Gather the ingredients. Preheat the oven to 375 F.
  • 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.
  • Add the carrots; cook and stir 4 minutes.
  • Then add cabbage; cook and stir 4 to 5 minutes longer until crisp-tender.
  • Then add the corned beef; cook and stir for 3 minutes.
  • Add the flour; cook and stir for 3 minutes to remove the raw flour taste.
  • 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.
  • 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 the potato flakes until combined. Add the sour cream and Parmesan cheese.
  • Add the peas to the beef mixture.
  • 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.
  • Bake for 25 to 35 minutes or until filling is bubbly and the potatoes are golden brown.
  • Let cool for 10 minutes, then serve.

Nutrition Facts : Calories 415 kcal, Carbohydrate 29 g, Cholesterol 98 mg, Fiber 5 g, Protein 18 g, SaturatedFat 13 g, Sodium 1372 mg, Sugar 7 g, Fat 26 g, ServingSize 1 casserole (6 to 8 servings), UnsaturatedFat 0 g

CORNED BEEF AND CABBAGE SHEPHERD'S PIE



Corned Beef and Cabbage Shepherd's Pie image

This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.

Provided by Chef John

Categories     Shepherd's Pie

Time 5h40m

Yield 8

Number Of Ingredients 14

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

Steps:

  • Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
  • Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
  • Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
  • Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
  • While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
  • Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
  • Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
  • Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
  • Remove from the oven and let rest for 10 minutes.
  • Meanwhile, warm any remaining broth over medium-low heat.
  • Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g

CORNED BEEF SHEPHERD'S PIE



Corned Beef Shepherd's Pie image

My "Day After St. Patrick's Day" recipe for a corned beef and vegetable pie, topped with a mashed potato and French-fried onion crust.

Provided by The Spice Guru

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup cold strained leftover corned beef broth
1/2 teaspoon spicy brown mustard
1/4 teaspoon prepared horseradish
1/4 teaspoon ground coriander
salt & fresh ground white pepper
2 1/2 tablespoons cornstarch
2 cups leftover cooked corned beef, cut to 1-inch dice
1 cup leftover cooked cabbage, cut into bite-sized pieces
1 cup leftover cooked carrot, cut into bite-sized pieces
1 fresh small onion, cut into bite-sized pieces
1 tablespoon minced fresh parsley, divided
2 tablespoons salted real butter
3 -4 cups prepared seasoned stiff mashed potatoes
1 beaten egg yolk
remaining minced parsley
French-fried onions (French's)

Steps:

  • PREPARE your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups (TIPS: Keep it basic: Butter, milk, salt and pepper); BEAT one large egg yolk then fold well into potato mixture; SET aside; PREHEAT oven to 375 F; SPRAY a 2.5 quart casserole dish (or a deep-dish 10-inch pie plate, or an 8" x 8" square baking dish) with non-stick cooking spray.
  • STRAIN 1 cup leftover corned beef broth into a small mixing bowl; RESERVE approximately 2 cups corned beef, 1 cup cabbage, and 1 cup carrot (set aside); INTO strained broth, add 1/2 teaspoon spicy brown mustard, 1/4 teaspoon prepared horseradish, 1/4 teaspoon ground coriander, and salt and freshly ground white (or black) pepper to taste; VIGOROUSLY whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.
  • TRIM fat from reserved corned beef; CUT corned beef and reserved vegetables into bite-sized pieces, to yield 2 cups each; PEEL and chop one small onion; MINCE 1 1/2 tablespoons parsley.
  • MELT 2 tablespoons salted real butter in a saucepan over medium-low heat; STIR in the chopped onion and one tablespoon of the parsley (reserving 1/2 tablespoon for the garnish); SAUTE until onions have softened.
  • VIGOROUSLY whisk in the prepared broth slurry all at once into the saucepan mixture until consistently blended; RAISE heat to medium-high and bring to a boil while whisking until slurry is thickened; ADD meat and vegetable mixture to saucepan; FOLD ingredients together without disturbing, just until evenly blended;.
  • SPREAD mixture levelly into prepared baking dish.
  • TOP evenly with mashed potatoes, decorating into swirls using a flexible spatula (or use a fork if desired, to create grooved swirls); DOT with grated cold butter if desired, for a golden, buttery top crust.
  • SPRINKLE remaining 1/2 tablespoon minced parsley over casserole.
  • BAKE casserole for 30 minutes; SPRINKLE French-fried onions over top and bake for just 2 minutes longer (be careful not to burn French-fried onions!); ALLOW to cool and set for 5-7 minutes before cutting.
  • SLICE, serve and enjoy!

Nutrition Facts : Calories 164.6, Fat 5.3, SaturatedFat 3.1, Cholesterol 39.9, Sodium 524.5, Carbohydrate 26.2, Fiber 2.9, Sugar 3.8, Protein 3.5

CORNED BEEF SHEPHERDS PIE RECIPE - (4.3/5)



Corned Beef Shepherds Pie Recipe - (4.3/5) image

Provided by MissiAnn

Number Of Ingredients 13

2-3 cups cubed corn beef
3 cups cut up cabbage
3 sliced carrots
3/4 cup onions, diced
3/4 cup frozen veg
1/2 cup red bell pepper, cut up
2 tblsp flour
3 cups beef broth, or left over cooking liquid from corn beef
6 med potatoes, cut in quarters
1 egg
1/2 cup sour cream
1 tblsp horseradish
1/2 cup or more warm cream

Steps:

  • Boil the potatoes in one pot. Add a little olive oil in a large skillet and soften the veg up a little, about 5 minutes. Now add the corn beef and cook for about 5 minutes. Now add the broth mixed with the flour. Cook till starting to clear, then pour into a sprayed casserole dish. Mix the sour cream, horseradish and cream, then add the drained potatoes, riced, or beat with mixer till smooth. Adjust for thickness. Now spread onto meat mixture. Mix the egg to make an egg wash and spread onto potatoes. With tines of fork, decorate as you like. I like a checkerboard affect. Bake @ 350* for 20-25 minutes until the top is brown and the sides are bubbling.

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CORNED BEEF AND CABBAGE SHEPHERD'S PIE | RECIPE IN 2021
Oct 21, 2021 - Packed and layered in a casserole dish, each serving of Chef John's delicious shepherd's pie has the perfect proportions of beef, cabbage, carrots, and potatoes.
From pinterest.com
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SHEPHERDS PIE WITH CREAMED CORN BEST RECIPES
How to cook Shepherd's pie with mashed potatoes and corn? Spread the mashed potatoes over the corn. Place the dish in the oven and bake until the mashed potatoes are starting to brown around the edges. 37-40 minutes. Remove the shepherd's pie from the oven and allow to rest for a few minutes before serving.
From findrecipes.info
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CORNED BEEF SHEPHERD'S PIE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Corned Beef Shepherd's Pie Recipe - The Spruce Eats great www.thespruceeats.com. Add the peas to the beef mixture. 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. Bake for 25 to 35 minutes or until filling is ...
From therecipes.info
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CORNED BEEF AND CABBAGE SHEPHERD'S PIE | RECIPE IN 2021
Mar 15, 2021 - Packed and layered in a casserole dish, each serving of Chef John's delicious shepherd's pie has the perfect proportions of beef, cabbage, carrots, and potatoes.
From pinterest.ca
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CORNED BEEF CASSEROLE WITH VELVEETA BEST RECIPES
How to make corned beef and pasta casserole? Grate the cheddar cheese. Place onion and cheese in a large mixing bowl. Add the can of cream of chicken soup. Add the milk. Stir until fully combined. Add the cut up corned beef. Fold the beef into the other ingredients. Butter a 13x9x2 casserole dish. Pour the beef and pasta mixture into the ...
From findrecipes.info
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EASY CORNED BEEF & MASHED POTATO COTTAGE PIE – MEGHAN IT UP
2022-03-13 Corned Beef (Oven) Add the Corned Beef to a large pot or Dutch oven along with the spice packet contents. Add about an inch of water and cover. Bake for 2 hours at 350°F, or until the Corned Beef is nice and tender. Uncover and increase the temperature to 400°F and bake another 15 minutes. Remove from the pot and cool slightly.
From meghanitup.com
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Top Asked Questions

How to cook corned beef and cabbage on the cob?
2 small heads Savoy cabbage, cored and cut into 2-inch pieces Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover and simmer gently until tender; about 3 1/2 hours.
What can I substitute for corned beef in a shepherd's pie?
Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth. When you buy your corned beef you usually have a choice between a flat, lean one and a thick, fatty one. Use the thick, fatty one if you can get it. You can use any green cabbage in place of Savoy, and any Cheddar cheese you like.
Can you make corned beef cottage pie with cooked beef?
This Corned Beef Pie is the love-child of Shepherd's Pie and Corned Beef Hash. Make it with cooked, leftover or canned corned beef. This Corned Beef Cottage Pie is just the thing to celebrate St. Patrick's day or any day!
How do you cook corned beef and carrots in a skillet?
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. Add the carrots; cook and stir 4 minutes. Then add cabbage; cook and stir 4 to 5 minutes longer until crisp-tender. Then add the corned beef; cook and stir for 3 minutes.

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