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Corned Beef and Cabbage Shepherd's Pie
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Prep Time:
40 minutes
Cook Time:
290 minutes
Total Time:
340 minutes
Succulent corned beef shepherd's pie with perfectly balanced layers of tender meat, veggies, and cheesy mashed potatoes by Chef John.
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
  • 0.5 cup unsalted butter, cut into slices
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 0.75 cup grated Irish Cheddar cheese, plus more to taste
  • 1 tablespoon chopped scallions, or to taste
Instructions:
  • Place the corned beef in a pot along with onion and celery. Sprinkle the spice packet evenly over the top. Pour enough cold water to cover everything. Bring it to a boil over high heat and skim off any foam if preferred. Lower the heat to low, cover the pot, and simmer gently for about 3 1/2 hours until tender. Use an instant-read thermometer to make sure it reaches at least 145 degrees F (63 degrees C) in the center.
  • Transfer the corned beef to a bowl and allow it to cool. Taste the broth and adjust salt seasoning as necessary.
  • 1. Bring the broth to a rolling boil over high heat, then carefully add the cabbage. Cook for about 5 minutes until the cabbage just starts to soften and sweeten. Using a slotted spoon, transfer the cabbage to a bowl.
  • Place the carrots into the simmering broth and cook until they begin to soften, approximately 5 minutes. Using a slotted spoon, transfer the carrots to a bowl.
  • Place the potatoes into the bubbling broth, then lower the heat to medium. Allow them to cook until they are easily pierced with a fork, approximately 15 to 20 minutes.
  • Once the potatoes are cooking, cut the cooled corned beef along the fatty seam into 2 pieces. Look for the direction of the meat fibers, then slice across them (against the grain) into 1/4-inch thick slices. Trim off and discard any large pieces of fat. Set aside.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously butter a 9x15-inch casserole dish.
  • Using a slotted spoon, transfer the cooked potatoes to a bowl, saving the broth. Stir in butter, salt, pepper, cayenne, and milk. Mash until smooth. Add 3/4 cup of Cheddar cheese and mix well until combined.
  • Spread cabbage in the casserole dish, press down gently. Add carrots evenly, then layer corned beef over it. Pour in 1 cup of reserved broth. Spoon mashed potatoes on top, spread with a spatula, then create a textured surface with a fork. Sprinkle with more Cheddar cheese before baking.
  • Bake in the center of the preheated oven for 45 minutes to 1 hour, until golden brown and piping hot.
  • Allow the dish to cool and rest for 10 minutes after baking in the oven.
  • Warm the remaining broth over medium-low heat.
  • Slice the Shepherd's pie into elegant squares, delicately sprinkle with fresh scallions, and accompany with a side of steaming broth for a delightful dining experience.

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