Shepherd’s Pie with Corned Beef and Cabbage

1. 1

   Place the corned beef in a pot with the onion and celery, then sprinkle the spice packet over the top. Pour in cold water to cover. Turn the heat to high and bring to a boil. Skim off and discard any foam if you like. Once boiling, reduce the heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C).

2. 2

   Carefully transfer the corned beef to a bowl and let it cool. Taste the broth and add salt if needed.

3. 3

   Bring the broth to a boil over high heat. Add the cabbage to the boiling broth. Cook until the cabbage just begins to soften and taste sweeter, about 5 minutes. Use a slotted spoon to remove the cabbage to a bowl.

4. 4

   Add the carrots to the boiling broth. Cook until the carrots start to soften, about 5 minutes. Use a slotted spoon to remove the carrots to a bowl.

5. 5

   Add the potatoes to the boiling broth and reduce the heat to medium. Cook until tender, 15 to 20 minutes.

6. 6

   While the potatoes cook, slice the cooled corned beef along the fatty seam to divide it into 2 pieces. Find the direction of the meat fibers and cut across them (against the grain) into 1/4-inch thick slices, trimming and discarding any very large pieces of fat. Set aside.

7. 7

   Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.

8. 8

   Using a slotted spoon, move the cooked potatoes to a bowl and reserve the broth. Add the butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Add 3/4 cup Cheddar cheese and mix until combined.

9. 9

   Spread the cabbage in the prepared casserole dish and press it down until nicely compacted. Evenly distribute and press the carrots over the cabbage. Arrange an even layer of corned beef on top, slightly overlapping and spreading the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop the mashed potatoes over the top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push the potatoes to the edge of the dish. Drag the fork sideways back and forth over the potatoes to create a texture, then repeat the texture from top to bottom. Sprinkle with a little more Cheddar.

10. 10

    Bake in the center of the preheated oven until deeply browned and piping hot, 45 minutes to 1 hour.

11. 11

    Remove from the oven and let rest for 10 minutes.

12. 12

    Meanwhile, warm any remaining broth over medium-low heat.

13. 13

    Cut the Shepherd's pie into squares and garnish with scallions. Serve with the warmed broth.

• Calories 531.21 kcal High
• Protein 23.37 g Good Source
• Carbs 61.04 g Moderate
• Total Fat 23.84 g High
• Saturated Fat 14.31 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 82.5 mg High
• Sodium 891.33 mg High
• Fiber 9.35 g Good Source
• Sugar 22.89 g High
• Added Sugar 14.88 g High
• Calcium 370.32 mg Good Source
• Iron 3.91 mg Good Source
• Potassium 1363.12 mg Good Source
• Vitamin A 153.07 mcg_rae Moderate
• Vitamin C 139.81 mg Good Source
• Vitamin D 0.38 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Onions 🧅