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Corned Beef Shepherds Pie


Got left overs? Try this great version of the classic shepherds pie.

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Rate this recipe 4.3/5 (3 Votes)


  • 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



Step 1

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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