Corned Beef and Cabbage Shepherds Pie



Every year my husband insists on corned beef and cabbage for St. Patrick's Day. Every year I try to talk him out of the cabbage and entice him with something equally yummy but nothing ever works. So this year instead of replacing the cabbage I embraced the cabbage and made my St. Patrick's Day version of a shepherds pie. I tried searching on the internet for a corned beef shepherds pie and found none. They had a few but they were made with canned corned beef and all I needed to know was how to cook the corned beef without it being tough. So I used my trusty kitchen aid meat grinder and the meat came out perfect. This pie is perfect if you are like me and hate cabbage or even if you hate corned beef. The flavors blend together so nicely that no single ingredient steals the show. It was such a hit that my husband decided that this is our new St. Patrick's Day dinner.


When you put the pie in the oven put a rack below it lined with foil. The meat mixture might bubble up and over your pan. If you don't have a meat grinder and you would like to try this dish you can cut the beef into small chunks.


  • 1 lb. corned beef, ground
  • 3 cloves garlic, peeled
  • 3/4 c. low fat sour cream
  • 1/2 c. cheddar cheese
  • 1 1/2 lb. red potatoes, cut into chunks
  • 2 Tbsp. flour
  • 1 (10 oz) can cream of mushroom
  • 1 c. mushrooms, sliced
  • 4 c. cabbage, chopped
  • 1/4 c. water
  • 4 c. frozen mixed vegetables

  1. Preheat oven to 375 degrees.
  2. Cover potatoes and garlic with water in a large sauce pan. Bring to a boil on high heat. Reduce heat to low and simmer for 20 minutes or until potatoes are tender. Drain and return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 c. cheddar cheese.
  3. While the potatoes are cooking, brown the meat in a large pan. Stir in flour and cook for 1 minute. Add vegetables, cabbage, mushrooms, cream of mushroom and water. Continue to cook for 5 minutes.
  4. Spoon meat mixture into a 9x9 baking dish. Cover with mashed potatoes. Bake for 18 minutes. Sprinkle with remaining 1/4 c. of cheddar cheese and bake and additional 2 minutes or until heated through and cheese is melted.



This post is submitted in:
Tasty Tuesday
What's Cooking Wednesday
Foodie Friday
Tasty Thursday

4 comments:

ARUNA said...

Looks delish!

Ginger said...

Looks yummy! Thanks for linking up to Mad Skills Monday!

Ginger
SSB

Happier Than a Pig in Mud said...

Now this is really different, sounds great! PS-I was in the Air Force:@)

Beth said...

Sounds delicious, Kristin. Happy St. Patrick's Day!
Blessings, Beth