Corned Beef and Cabbage Shepherd’s Pie

Introduction & Inspiration: A Pickle-Kissed Fusion Dish

Shepherd’s Pie, traditionally made with lamb (or cottage pie with beef), is a comforting classic. Corned Beef and Cabbage is another beloved dish, often associated with St. Patrick’s Day. This recipe ingeniously combines the two, creating a hearty and flavorful meal that’s perfect for any occasion.

My inspiration for this adapted Corned Beef and Cabbage Shepherd’s Pie comes from a desire to elevate these familiar dishes even further. I’m always looking for ways to introduce new flavors and textures, and the bright, tangy flavor of pickles seemed like a natural fit.

This isn’t about making a “pickle pie.” We’re not going to simply add pickles to the filling. Instead, we’ll use carefully chosen pickle-inspired elements to complement and enhance the existing flavors, adding a layer of complexity and a delightful contrast.

We’ll be focusing on techniques that infuse the dish with a hint of pickle flavor and serving suggestions that provide that satisfying pickle crunch, creating a Corned Beef and Cabbage Shepherd’s Pie that’s both familiar and surprisingly delicious.

Nostalgic Appeal: Two Classics, One Delicious Dish

Both Shepherd’s Pie and Corned Beef and Cabbage are dishes that often evoke feelings of nostalgia, reminding us of family dinners, holiday celebrations, and the simple pleasure of home-cooked meals.

They’re the kind of dishes that represent comfort, warmth, and a sense of belonging. They’re culinary hugs in a baking dish, reminders of simpler times and cherished traditions.

Combining these two classics into one dish creates a double dose of nostalgia, a meal that’s both familiar and exciting. And adding our “pickle twist” elevates it even further, adding a layer of intrigue and delight.

It’s about taking two beloved dishes and creating something new and memorable, a culinary fusion that honors tradition while embracing innovation. It is a dish that tells a story.

Homemade Focus: Building Flavor from Scratch

While there are shortcuts you can take when making Shepherd’s Pie or Corned Beef and Cabbage, there’s nothing quite like the satisfaction of making it from scratch with fresh ingredients.

This homemade Corned Beef and Cabbage Shepherd’s Pie recipe (with our pickle twist!) is all about embracing that process. It’s about using high-quality ingredients and taking the time to build layers of flavor.

It’s a departure from pre-made components and convenience foods. It’s about connecting with the ingredients, understanding the cooking process, and creating something truly special in your own kitchen.

And the aroma that fills your home as the Shepherd’s Pie bakes? That’s just an added bonus, a sensory reward for your efforts. It is the smell of home and comfort.

Flavor Goal: Savory, Creamy, Tangy, and Comforting

The flavor goal of this adapted Corned Beef and Cabbage Shepherd’s Pie is a harmonious blend of savory, creamy, tangy, and subtly herby notes. We want the rich, salty flavor of the corned beef to be prominent, complemented by the tender cabbage, carrots, and creamy mashed potato topping.

The traditional elements of the dish provide a robust and comforting foundation, while our carefully chosen pickle elements add a bright, contrasting acidity that cuts through the richness and adds a new layer of complexity.

We’re not aiming for an overwhelmingly “pickle-y” dish. Instead, we’re looking for a subtle, nuanced flavor that enhances the other ingredients without dominating them. It is a balanced flavour profile.

It’s a delicate balance, a culinary dance, but when achieved, the result is a Shepherd’s Pie that’s both familiar and surprisingly refreshing, perfect for any occasion.

Ingredient Insights: A Symphony of Flavors and Textures

Let’s break down the ingredients, highlighting both the traditional elements and our pickle-inspired additions. This is where we build our layers of flavor and texture.

Corned Beef Brisket with Spice Packet: The star of the show! Corned beef is beef brisket that has been cured in a brine, typically with salt, sugar, and spices. The spice packet usually contains peppercorns, mustard seeds, coriander seeds, allspice berries, and bay leaves.

Yellow Onion: Adds sweetness and depth to the braising liquid.

Celery: Adds a subtle savory flavor and texture to the braising liquid.

Cold Water: The base for our braising liquid.

Kosher Salt: Essential for seasoning the cooking liquid and enhancing the other flavors.

Savoy Cabbage: Adds a slightly sweet and earthy flavor, and its texture softens beautifully during cooking. Savoy cabbage has crinkled leaves and a more delicate flavor than regular green cabbage.

Carrots: Add sweetness and color to the dish.

Russet Potatoes: The base for our creamy mashed potato topping. Russets have a high starch content, which makes them fluffy and light when mashed.

Unsalted Butter: Adds richness and flavor to the mashed potatoes.

Freshly Ground Black Pepper: Essential seasoning that enhances the other flavors.

Cayenne Pepper: A pinch of cayenne adds a subtle warmth to the mashed potatoes (optional).

Milk: Adds creaminess and helps to create a smooth texture in the mashed potatoes.

Irish Cheddar Cheese: Adds a sharp, savory, and slightly nutty flavor to the mashed potatoes. We’ll use some in the potatoes and some for topping.

Scallions (Green Onions): Add a fresh, mild onion flavor and a pop of color as a garnish.

Pickle-Brined Cabbage (NEW!): We’ll take a portion of our chopped cabbage and give it a pre-cook soak in a mixture of dill pickle brine and water. This will infuse it with a subtle pickle flavor that permeates the filling.

Dill Pickle Relish (NEW! – Optional Garnish/Layer): We can add a thin layer of dill pickle relish underneath the mashed potato topping for an extra burst of pickle flavor.

Dill Pickle Spears (NEW! – Accompaniment): Serving chilled dill pickle spears on the side is a classic and essential pairing with Corned Beef and Cabbage.

Essential Equipment

You don’t need a lot of fancy equipment to make this Corned Beef and Cabbage Shepherd’s Pie. Just a few basic kitchen tools will do:

Large Pot or Dutch Oven: For braising the corned beef and cooking the vegetables. A Dutch oven is ideal because it retains heat well.

9×15-inch Casserole Dish: For assembling and baking the Shepherd’s Pie.

Cutting Board and Knife: For chopping the vegetables and slicing the corned beef.

Measuring Cups and Spoons: For accurate measurement of the ingredients.

Potato Masher: For mashing the potatoes. You can also use a ricer or an electric mixer.

Slotted Spoon: For removing the vegetables and meat from the pot.

Small Bowl (for brining): If you’re making the pickle-brined cabbage.

Spatula and Fork: For spreading and texturing the mashed potato topping.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-inspired modifications:

• 1 (4 pound) corned beef brisket with spice packet
• 1 medium yellow onion, thickly sliced
• 2 stalks celery, cut into 1-inch pieces
• 3 quarts cold water, or as needed to cover
• Kosher salt to taste
• 2 small heads Savoy cabbage, cored and cut into 2-inch pieces, divided
• 1/2 cup dill pickle brine
• 1/2 cup water
• 3 medium carrots, thickly sliced
• 5 large russet potatoes, quartered
• ½ cup unsalted butter, cut into slices
• Freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 cup milk
• ¾ cup grated Irish Cheddar cheese, plus more to taste
• 1 tablespoon chopped scallions, or to taste
• Dill Pickle Spears for Serving
• Optional: 1/2 cup dill pickle relish

Step-by-Step Instructions

Let’s get cooking! I’ll guide you through each step, incorporating our pickle-inspired modifications.

Step 1: Prepare the Pickle-Brined Cabbage (Optional, but Highly Recommended). In a small bowl, combine the dill pickle brine and water. Take half of your chopped cabbage and add it to the brine, making sure it’s submerged. Let it sit at room temperature for at least 30 minutes, or refrigerate for up to a few hours.

Step 2: Braise the Corned Beef. Put the corned beef brisket in a large pot or Dutch oven with the thickly sliced onion and celery pieces. Sprinkle the contents of the spice packet over the top. Pour in enough cold water to cover the brisket.

Step 3: Bring to a Boil and Skim. Turn the heat to high and bring the water to a boil. Skim off and discard any foam that rises to the surface, if desired.

Step 4: Simmer. Once boiling, reduce the heat to low, cover the pot, and simmer gently until the corned beef is tender, about 3 ½ hours. Use an instant-read thermometer to check for doneness – it should read at least 145 degrees F (63 degrees C).

Step 5: Cool the Corned Beef. Carefully remove the corned beef from the pot and transfer it to a bowl. Let it cool slightly. Taste the broth and add salt if needed.

Step 6: Cook the Cabbage. Bring the broth back to a boil over high heat. Add the remaining (non-brined) cabbage to the boiling broth. Cook until the cabbage just starts to soften and sweeten up, about 5 minutes.

Step 7: Remove Cabbage. Use a slotted spoon to remove the cooked cabbage from the pot and transfer it to a bowl.

Step 8: Cook the Carrots. Add the thickly sliced carrots to the boiling broth. Cook until the carrots start to soften, about 5 minutes.

Step 9: Remove Carrots. Use a slotted spoon to remove the cooked carrots from the pot and transfer them to a bowl.

Step 10: Cook the Potatoes. Add the quartered potatoes to the boiling broth. Reduce the heat to medium and cook until the potatoes are tender, 15 to 20 minutes.

Step 11: Slice the Corned Beef. While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate it into 2 pieces. Identify the direction of the meat fibers (the grain) and cut across the grain to slice the beef into ¼-inch thick slices. Trim off and discard any large pieces of fat.

Step 12: Preheat Oven. Preheat the oven to 400 degrees F (200 degrees C). Butter a 9×15-inch casserole dish.

Step 13: Mash the Potatoes. Use a slotted spoon to remove the cooked potatoes from the pot and transfer them to a bowl. Reserve the broth. Add the butter slices, salt, pepper, cayenne pepper (if using), and milk to the potatoes. Mix and mash until very smooth.

Step 14: Add Cheese to Potatoes. Toss in ¾ cup of the grated Irish Cheddar cheese and mix until incorporated.

Step 15: Assemble the Shepherd’s Pie. Pour the non-brined cooked cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press the cooked carrots over the cabbage. Place an even layer of the sliced corned beef on top, overlapping the slices slightly and distributing the fatty pieces evenly.

Step 16: Optional Relish Layer: If using, spread a thin layer of dill pickle relish evenly over the sliced corned beef.

Step 17: Add Brined Cabbage. Drain the pickle-brined cabbage and arrange it evenly over the relish layer (or directly over the corned beef if not using relish).

Step 18: Add Broth. Pour 1 cup of the reserved broth over the filling.

Step 19: Top with Mashed Potatoes. Dollop the mashed potatoes over the top of the filling. Spread the potatoes into a uniform layer with the back of a spatula.

Step 20: Create Texture. Switch to a fork and push the potatoes to the edge of the dish to create a seal. Then, drag the fork sideways back and forth over the potatoes to create a textured surface. Repeat this texture, going top to bottom over the potatoes.

Step 21: Sprinkle with Cheese. Sprinkle the top of the mashed potatoes with a little more grated Cheddar cheese.

Step 22: Bake. Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.

Step 23: Rest. Remove the Shepherd’s Pie from the oven and let it rest for 10 minutes before serving.

Step 24: Warm Remaining Broth. While the Shepherd’s Pie is resting, warm any remaining broth over medium-low heat.

Step 25: Serve and Garnish. Cut the Shepherd’s Pie into squares. Garnish with chopped scallions. Serve with the warmed broth. And, of course, serve with chilled dill pickle spears on the side!

Troubleshooting

Here’s how to fix some common problems.

Problem: Filling is too watery. Strain some of the liquid before adding potatoes, or use less broth.

Problem: Potatoes are lumpy. Mash potatoes more thoroughly.

Problem: Dish lacks flavor. Ensure all ingredients are added and well-seasoned.

Problem: Cabbage is too bitter. Ensure you use the correct type of cabbage.

Tips and Variations

Here are some extra tips and creative variations to customize your Corned Beef and Cabbage Shepherd’s Pie:

Tip 1: Use Different Potatoes. You can use Yukon Gold potatoes or a mix of russet and Yukon Gold potatoes for the topping.

Tip 2: Add Other Vegetables. Feel free to add other vegetables to the filling, such as parsnips, turnips, or mushrooms.

Tip 3: Make it Spicy. Add a pinch of red pepper flakes or a finely chopped jalapeño to the filling for a bit of heat.

Variation 1: Use Leftover Corned Beef. This recipe is a great way to use up leftover corned beef from a previous meal.

Variation 2: Add a Breadcrumb Topping. Mix breadcrumbs with melted butter and sprinkle over the mashed potatoes before baking for a crispy topping.

Variation 3: Use Sweet Potatoes. Substitute sweet potatoes for the russet potatoes for a sweeter topping.

Variation 4: Add some horseradish to the mashed potatoes.

Serving and Pairing Suggestions

This Corned Beef and Cabbage Shepherd’s Pie is a complete meal in itself, but here are some serving and pairing ideas:

Serving Suggestion 1: Simple Green Salad. A light and refreshing green salad provides a nice contrast to the richness of the Shepherd’s Pie.

Serving Suggestion 2: Mustard Sauce. Serve with a side of creamy mustard sauce or horseradish sauce for dipping.

Serving Suggestion 3: Don’t Forget the Pickles! Those dill pickle spears are an essential part of the “pickle twist” experience!

Pairing Suggestion 1: Irish Stout or Ale. A classic pairing! The beer complements the richness of the corned beef and the savory flavors of the dish.

Pairing Suggestion 2: Hard Cider. A dry or semi-dry hard cider provides a refreshing contrast.

Pairing Suggestion 3: Red Wine. A medium-bodied red wine, such as a Merlot or Cabernet Franc, can also pair well with the dish.

Pairing Suggestion 4: Iced Tea. Unsweetened or lightly sweetened iced tea is a refreshing non-alcoholic option.

Nutritional Information

This is a hearty, filling meal.

• Calories: 500-700 per serving (depending on portion size and ingredients)
• Fat: 25-45g
• Saturated Fat: 15-25g
• Sodium: Variable, depending on the corned beef and added salt
• Carbohydrates: 40-50g
• Fiber: 5-7g
• Protein: 30-40g

These are estimates, and actual values will vary depending on the specific ingredients and quantities used. It’s a good source of protein from the corned beef, and vitamins and minerals from the vegetables. Be mindful of the sodium content, especially if you’re on a low-sodium diet.

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Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We braise corned beef with onion and celery. We cook cabbage, carrots, and potatoes in the flavorful broth. We slice the corned beef, layer it with the vegetables (including some pickle-brined cabbage) in a casserole dish, top it with cheesy mashed potatoes, and bake until golden brown. We serve it with dill pickle spears and optional pickled red onions.

Q&A:

Q: Can I use a different cut of beef? A: Corned beef brisket is the traditional cut for this dish. You could technically use another cut of beef, but it won’t have the same flavor or texture, and you would need to adjust the cooking time and seasonings accordingly.

Q: Can I make this ahead of time? A: Yes, you can assemble the Shepherd’s Pie ahead of time and refrigerate it for up to 24 hours before baking. You can also bake it completely, let it cool, and then refrigerate or freeze it for later.

Q: How long will leftovers last? A: Leftover Shepherd’s Pie can be stored in an airtight container in the refrigerator for up to 3-4 days.

Q: Can I freeze this? A: Yes, Shepherd’s Pie freezes well. Let it cool completely before transferring it to an airtight container or freezer-safe baking dish.