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Corned Beef and Colcannon Casserole

Preparation 15 Cook Time 30 Serves 9     adjust servings

Our version of Shepherd's Pie, inspired by all the best classic Irish comfort foods


  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1/4 cup sweet onion, finely chopped
  • 1 (12 oz) can corned beef
  • 2 tablespoons cornstarch
  • 1 cup half and half (or heavy cream)
  • 4 cups mashed potatoes, prepared
  • 1/2 cup fresh chopped parsley, sage or dill
  • 6 tablespoons butter
  • salt and pepper


Preheat oven to 400 degrees. In a large skillet, heat olive oil over medium-high heat. Add garlic and sweet onion, cook until aromatic, about 1-2 minutes. Add corned beef and cornstarch, mixing together with a meat chopper until the texture of ground beef. Turn heat to medium, add half-and-half and 1/2 teaspoon pepper to the pan. Cook just until mixture begins to thicken. Remove from heat and pour into a 9x9" pan or Good Cook 3-Quart Square Ceramic Baking Dish. Mix together mashed potatoes and parsley. Salt to taste. Spoon on top of corned beef mixture. Top with several pats of butter. Bake for 20-30 minutes, or until the mashed potatoes begin to brown lightly. Serve and enjoy!

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