Corned Beef Shepherd's Pie
- As luck would have it, this savory pie is great for St. Patrick's Day…or any day!
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 3 lbs red potatoes, quartered
- 4 Tbsp butter, divided
- 2 cups cabbage, shredded
- 1 cup leeks, cleaned and sliced
- 1/2 cup heavy cream
- 2 tsp whole-grain mustard
- Salt and pepper, to taste
- 1-1/2 cups cheddar cheese (preferably Irish cheddar), shredded and divided
- 5 Tbsp butter
- 2 cups carrots, large dice
- 2 cups onion, large dice
- 2 cups celery, large dice
- 2 garlic cloves, thinly sliced
- 1 tsp fresh thyme, chopped
- 5 Tbsp flour
- 1 (11.25-oz) bottle stout beer
- 1/4 cup ketchup
- 2 Tbsp Worcestershire
- 2 cups beef broth
- 1/4 cup sour cream
- 1 lb deli-style corned beef, large dice
- To prepare the recipe and topping, start by preheating the oven to 375°F. Spray a 13" x 9" baking pan (or any 4-qt pan) with nonstick cooking spray. Set aside.
- Boil the potatoes in salted water until fork tender.
- Meanwhile, melt 2 Tbsp butter in a large sauté pan over medium-high heat. Add the cabbage and leeks and sauté until just tender, but still having texture, about 1–2 minutes.
- When the potatoes are tender, gently mash them in a stand mixer fitted with the paddle attachment. Add the remaining 2 Tbsp butter, heavy cream, whole grain mustard, salt, and pepper. Gently fold in the cabbage, leeks, and 1 cup shredded cheddar. Set aside.
- To prepare the filling and finish the dish, melt 5 Tbsp butter in a large Dutch oven over medium-high heat. Add the carrots, onion, and celery and cook about 2–3 minutes until tender. Put in the garlic and thyme, then cook for 1 minute. Stir in the flour and cook for 1 minute. Add in the stout beer and corned beef, stir, and cook for 2 minutes.
- Stir in the ketchup, Worcestershire sauce, and beef broth until combined. Cook for 2 more minutes, then fold in the sour cream.
- Remove the filling from the heat and pour it into the prepared 13" x 9" baking pan. Spread the potato topping evenly over the filling. Sprinkle the remaining 1/2 cup cheddar cheese on top.
- Bake in the oven for 15–20 minutes until the filling is bubbly. Broil for an additional 1–2 minutes to brown the top. Allow the pie to sit for 5 minutes before serving.