Print

Cozy Corned Beef and Cabbage Shepherds Pie Recipe with Easy Guinness Gravy

corned beef and cabbage shepherds pie - featured image
Print Recipe

A warm and hearty shepherd’s pie featuring tender corned beef, cabbage, creamy mashed potatoes, and a rich Guinness gravy. Perfect for cozy gatherings and chilly nights.

Ingredients

Scale
  • 2 cups cooked corned beef, shredded
  • 3 cups cabbage, thinly sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 tablespoon olive oil or unsalted butter
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 4 large potatoes (Russet or Yukon Gold), peeled and cubed
  • 1/2 cup whole milk or cream (or almond milk for dairy-free)
  • 3 tablespoons unsalted butter, softened
  • Salt and pepper, to taste
  • 1 cup Guinness stout
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth (low sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Peel and cube 4 large potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes until potatoes are fork-tender. Drain well.
  2. While still hot, mash potatoes with 1/2 cup whole milk and 3 tablespoons softened butter. Season with salt and pepper. The mash should be creamy but firm enough to spread. Set aside.
  3. In a medium skillet, heat 1 tablespoon olive oil or butter over medium heat. Add chopped onions, garlic, and diced carrots. Sauté for 5-7 minutes until softened and slightly caramelized.
  4. Stir in the thinly sliced cabbage and cook for an additional 5 minutes until it softens. Add shredded corned beef and dried thyme. Mix well, season with salt and pepper, and cook for 2 more minutes. Remove from heat.
  5. In the same skillet, sprinkle 2 tablespoons flour over the pan drippings and stir to form a roux. Slowly whisk in 1 cup Guinness stout, then 2 cups beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook until thickened, about 5-7 minutes. Adjust seasoning.
  6. Pour the gravy over the corned beef and cabbage mixture. Stir gently to combine. If the mixture seems too wet, simmer for a few more minutes to reduce the liquid slightly.
  7. Preheat oven to 375°F (190°C). Spoon the filling evenly into a 9×9-inch baking dish. Spread the mashed potatoes on top, smoothing with a spatula or fork to create texture.
  8. Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
  9. Let the pie rest for 5-10 minutes before serving.

Notes

For a crispier top, broil the pie for 2-3 minutes at the end, watching closely to avoid burning. If gravy is too thick after baking, add a splash of beef broth to loosen. For gluten-free gravy, substitute flour with cornstarch or gluten-free blend. Dairy-free mashed potatoes can be made with almond or oat milk and dairy-free margarine. Leftovers reheat well in oven or microwave with added moisture.

Nutrition

Keywords: corned beef, shepherd's pie, Guinness gravy, cabbage, mashed potatoes, comfort food, Irish recipe, easy dinner

Find it online: https://yumbelle.com/cozy-corned-beef-and-cabbage-shepherds-pie-recipe-with-easy-guinness-gravy/