Happy St. Patrick’s Day everyone! To celebrate the occasion, we’re presenting you with a comforting classic, Corned Beef and Cabbage Shepherd’s pie. They say that eating this dish would bring you good luck during the festivity so make sure to indulge yourself in one on the 17th! (And of course, do not forget to wear green!)
2 tbsp unsalted butter
1 onion, diced
4 stalks of celery, diced
4 carrots, diced
3 cloves garlic, minced
Salt to taste
Freshly ground black pepper, to taste
3 tbsp all-purpose flour
2 cups chopped green cabbage
1 lb corned beef, diced and cooked
2 tbsp Worcestershire sauce
⅓ cup ketchup
2 tbsp mustard
1 ½ cups beef broth
Shredded Parmesan Cheese
Preheat the oven to 375°F.
In a large skillet, melt the butter over medium heat. Add the carrot, celery, and onion; cook and stir for 4-5 minutes until tender. Season with salt and pepper.
Add minced garlic and flour. Cook and stir for 3-4 minutes to remove raw flour taste
Add the cabbage and corned beef. Stir until well mixed. Add in the Worcestershire sauce, ketchup, mustard, and beef broth into the skillet. Stir gently but thoroughly, simmer for 10 minutes.
Top with the mashed potatoes and spread to cover. Season with pepper and top with shredded Parmesan cheese.
Bake for 25-35 minutes or until the filling is bubbled and the potatoes are golden brown.
Let cool for 10 minutes. Serve while still hot, enjoy!
Save a copy of the recipe here.