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Creamy St Patrick’s Day Shepherd’s Pie with Corned Beef

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A comforting and creamy twist on traditional Irish shepherd’s pie using savory corned beef and buttery mashed potatoes, perfect for St Patrick’s Day or any chilly evening.

Ingredients

Scale
  • 2 cups cooked corned beef, shredded or chopped (leftovers work best)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 cup beef broth (low sodium preferred)
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 large russet potatoes, peeled and chopped
  • 4 tablespoons unsalted butter, softened
  • ½ cup whole milk or heavy cream
  • Salt and white pepper, to taste
  • Optional: pinch of freshly grated nutmeg

Instructions

  1. Peel and chop 3 large russet potatoes into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until tender (about 15-20 minutes). Test by piercing with a fork—it should slide in easily.
  2. While potatoes cook, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and carrots; sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Add shredded corned beef to the skillet. Stir in 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce. Cook for 3 minutes, letting flavors meld.
  4. Sprinkle 2 tablespoons flour over the mixture, stirring constantly to avoid lumps. Gradually pour in 1 cup beef broth, stirring until thickened and bubbling. Add frozen peas last, cook for 2 more minutes. Season with salt and black pepper to taste.
  5. Drain cooked potatoes well and return to pot. Add softened butter, then gradually pour in milk or cream while mashing. Aim for a creamy, smooth consistency. Season with salt, white pepper, and optional nutmeg. Taste and adjust seasoning.
  6. Preheat oven to 375°F (190°C). Spoon the corned beef filling evenly into the bottom of your 9×9 inch baking dish. Carefully spread the creamy mashed potatoes on top, smoothing out with a spatula. For a rustic look, use a fork to create texture on the surface, which will crisp nicely.
  7. Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and filling is bubbly around the edges. If the topping browns too quickly, loosely cover with foil halfway through baking.
  8. Let the pie cool for 5-10 minutes before serving to allow the layers to set.

Notes

Use cornstarch instead of flour for gluten-free version. For dairy-free, substitute milk and butter with coconut milk and vegan butter. Avoid overmixing potatoes to prevent gluey texture. Leftovers keep well refrigerated for 3 days and freeze up to 2 months (preferably before baking).

Nutrition

Keywords: St Patrick’s Day, shepherd’s pie, corned beef, creamy mashed potatoes, Irish recipe, comfort food, easy dinner

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