Behind the Recipe: Corned Beef & Cabbage Shepherd’s Pie

corned beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Ground beef is often more affordable and lean turkey reduces fat content.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can be lower in calories, while water is cost-effective.

Preheat the oven to 375°F (190°C).

Peel and chop the potatoes into chunks.

Boil the potatoes in salted water until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

Add butter and milk to the potatoes, then mash until smooth.

In a skillet, heat olive oil over medium heat.

Add chopped onions and garlic, sauté until softened, about 3-4 minutes.

Stir in chopped carrots and cook for another 5 minutes.

Add shredded corned beef, chopped cabbage, thyme, and Worcestershire sauce, mixing well.

Pour in beef broth and simmer for 10 minutes until the cabbage is tender.

Spread the corned beef mixture in a baking dish.

Top with the mashed potatoes, smoothing it out evenly.

Sprinkle cheddar cheese on top of the mashed potatoes.

Bake in the preheated oven for 25-30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens