Corned Beef and Cabbage Cottage Pie


3/4 cup chopped onions
2 carrots, diced
1 parsnip diced
1 medium rutabaga, diced
2 small turnips, diced
1/3 of a head of cabbage, chopped
2 cups cubed (cooked, cold, leftover) corned beef
superfine flour (like Wondra)
1-2 cups beef stock
2 lbs Yukon gold potatoes, cubed
1 tablespoon butter
handful chopped Italian parsley


Preheat oven to 350.

In a medium Dutch or French oven or another heavy-duty cookpot, saute the onions, cabbage*, carrots, turnip, rutabaga, and parsnips in butter until the vegetables begin to soften.  Add meat to the vegetables. Sprinkle with flour. Stir to coat Add the stock to just cover the mixture and simmer until the vegetables are tender and the mixture has thickened.

Meanwhile, bring a large pot of water to boil. Boil the potatoes until tender. Drain. Season, mash in butter and parsley.  Cover and set aside.

Scrape the corned beef mixture into a 9-inch deep-dish pie plate, individual 8-10 oz ramekins or an 8×8 inch baking dish. Smooth with the back of the spoon to create a single layer.

Top with an even layer of mashed potatoes. Bake until the edges are browned and bubbly.

*If your cabbage is already cooked, add it when you add the corned beef.

My thoughts:

This recipe isn’t quite as fanciful as my corned beef and cabbage knishes were but it is just as tasty! It’s a bit easier too if you’ve ever made shepherd’s (lamb) or cottage pie (beef) before, it’s a very similar technique just with cabbage added to the mix. I like my cottage pie with lots of vegetables so I also added carrots, parsnips, and rutabaga. Doesn’t it look so colorful in the pan?

I started with leftover cooked corned beef but started from scratch with the vegetables but you are someone who makes corned beef and cabbage with onions and carrots or other vegetables (no potatoes), you could jump ahead. Simply heat it up and thicken it up with the flour and then layer the potatoes on top. That would work as well but if you have time, making it this way so good! Savory, meaty yet veggie-packed but surprisingly not terribly heavy. It easily became one my new favorite (easy!) ways to use up the corned beef that is so readily available (and affordable!) this time of year.

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