Corned Beef and Cabbage Shepherd’s Pie

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Description

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.

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. 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
  2. reduce heat to low
  3. cover
  4. and simmer gently until tender
  5. about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  6. Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
  7. Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up
  8. about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
  9. Add carrots to the boiling broth. Cook until carrots start to soften
  10. about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
  11. Add potatoes to the boiling broth and reduce heat to medium. Cook until tender
  12. 15 to 20 minutes.
  13. While the potatoes are cooking
  14. 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
  15. trimming off and discarding any giant pieces of fat. Set aside.
  16. Preheat the oven to 400 degrees F (200 degrees C). Butter a 9×15-inch casserole dish.
  17. Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter
  18. salt
  19. pepper
  20. cayenne
  21. and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
  22. 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
  23. even layer of corned beef on top
  24. 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
  25. 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.
  26. Bake in the center of the preheated oven until beautifully browned and piping hot
  27. 45 minutes to 1 hour.
  28. Remove from the oven and let rest for 10 minutes.
  29. Meanwhile
  30. warm any remaining broth over medium-low heat.
  31. Cut Shepherd’s pie into squares and garnish with scallions. Serve with warmed broth.

Prep Time: 40 mins

Cook Time: 4 hrs 50 mins

Total Time: 5 hrs 40 mins

Servings: 8

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