Are you looking for a comforting, flavorful, and surprisingly easy weeknight dinner? Then look no further! This Corned Beef Shepherd's Pie recipe puts a delicious spin on the classic, replacing the traditional lamb with tender, savory corned beef. It's a fantastic way to use leftover corned beef, but equally delicious made from scratch. Get ready for a dish that's both satisfying and surprisingly quick to make, perfect for busy weeknights or a relaxed weekend meal. This recipe is packed with flavor and offers a healthy and delicious alternative to traditional comfort food. Let's get cooking!
Ingredients:
- For the Corned Beef Filling:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 lb corned beef, cooked and thinly sliced (about 2 cups, shredded or diced)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- For the Mashed Potato Topping:
- 2 lbs russet potatoes, peeled and quartered
- ½ cup milk (whole milk recommended)
- ¼ cup butter
- Salt and pepper to taste
Instructions:
Getting Started: Preparing the Corned Beef Filling
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded or diced corned beef, diced tomatoes, beef broth, Worcestershire sauce, thyme, and black pepper. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld together.
Making the Creamy Mashed Potatoes:
- While the corned beef filling simmers, boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
- Return the potatoes to the pot and mash thoroughly.
- Stir in the milk and butter until smooth and creamy. Season with salt and pepper to taste.
Assembling and Baking the Shepherd's Pie:
- Preheat your oven to 375°F (190°C).
- Pour the corned beef filling into a greased 9x13 inch baking dish.
- Spread the mashed potatoes evenly over the top of the filling. You can use a fork to create a decorative pattern if desired.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
Serving Suggestions:
Let the Shepherd's Pie rest for a few minutes before serving. This allows the filling to set slightly and makes it easier to serve. Enjoy this hearty and delicious meal on its own, or serve with a simple side salad for a complete and balanced dinner.
Cooking Tips & Variations:
- Spice it up: Add a pinch of red pepper flakes to the corned beef filling for a little extra kick.
- Add some greens: Include a handful of chopped fresh spinach or kale to the filling for added nutrients.
- Cheese please: Sprinkle shredded cheddar cheese over the mashed potatoes before baking for an extra cheesy delight.
- Make it ahead: The corned beef filling can be made ahead of time and stored in the refrigerator. Assemble and bake the Shepherd's Pie just before serving.
- Leftovers: This Shepherd's Pie reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 40-45g
This Corned Beef Shepherd's Pie is a guaranteed crowd-pleaser, offering a comforting and flavorful meal that’s perfect for any occasion. The combination of tender corned beef, hearty vegetables, and creamy mashed potatoes is simply irresistible. Give this recipe a try and enjoy the delicious results!