Best 2 Corned Beef And Cabbage Pie Recipes

Indulge in the hearty and comforting flavors of corned beef and cabbage pie, a classic dish that combines the savory richness of corned beef with the tender sweetness of cabbage, all enveloped in a flaky, golden crust. Experience the perfect harmony of textures and flavors as you savor each bite of this traditional Irish dish. Our collection of recipes offers a variety of options to cater to different dietary preferences and skill levels. From the classic corned beef and cabbage pie to a healthier version with lean corned beef and a cauliflower crust, and even a vegetarian variation featuring hearty lentils and mushrooms, there's a recipe here for every taste and occasion.

Let's cook with our recipes!

CORNED BEEF AND CABBAGE SHEPHERD'S PIE

Corned Beef and Cabbage Shepherd's Pie image

This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.

Provided by Chef John

Time 5h40m

Yield 8

Number Of Ingredients 14

Ingredients

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
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

Steps:

Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
Remove from the oven and let rest for 10 minutes.
Meanwhile, warm any remaining broth over medium-low heat.
Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g

CORNED BEEF AND CABBAGE PIE

Corned Beef and Cabbage Pie image

Make and share this Corned Beef and Cabbage Pie recipe from Food.com.

Provided by manda1027

Categories Savory Pies

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (9 inch) pie crusts
1 cup green cabbage, cooked, well drained
1 tablespoon butter
1/2 cup onion, chopped
1 cup half-and-half
2 large eggs
1/4 cup parmesan cheese
1 teaspoon seasoning salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup cottage cheese
1 (7 ounce) can corned beef, broken up
1 cup cheddar cheese, grated, for topping

Steps:

Preheat oven to 425 degrees.
Bake pie shell for 10 minutes, remove and set aside to cool.
Reduce oven to 350 degrees.
Meanwhile, in small skillet over medium heat, melt butter and saute onions for about 3 minutes or until limp.
Add half and half to skillet, continue cooking until small bubbles appear around the edges of the pan.
In large bowl, beat eggs with Parmesan cheese and seasonings; add cottage cheese and corned beef.
Continue to beat until well blended.
Add onion and blend well.
Place cooked, well drained, cabbage in pie shell. Top with corned beef mixture. Top with shredded cheese.
Bake at 350 degrees until set, about 35 minutes.

Tips:

Use a good quality corned beef. Look for one that is well-marbled and has a deep red color.
Soak the corned beef in water for at least 24 hours before cooking. This will help to remove some of the salt and make the meat more tender.
Cook the corned beef in a large pot with plenty of water. Bring the water to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender.
While the corned beef is cooking, prepare the cabbage. Remove the tough outer leaves and cut the cabbage into wedges.
When the corned beef is cooked, remove it from the pot and let it cool slightly. Shred the meat with two forks.
In a large bowl, combine the shredded corned beef, cabbage, potatoes, carrots, and onion.
Season the mixture with salt, pepper, and thyme.
Transfer the mixture to a greased 9x13 inch baking dish.
Roll out the pie crust and place it over the filling. Trim the edges and crimp to seal.
Bake the pie at 375 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown.
Let the pie cool slightly before serving.

Conclusion:

Corned beef and cabbage pie is a delicious and hearty dish that is perfect for a St. Patrick's Day celebration or any other occasion. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can have this classic Irish dish on your table in no time.