Irish Cottage Pie

Irish Cottage Pie
  • Prep Time: 30
  • Total Time: 180
  • Servings: 6

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About this Recipe

The ultimate comfort food recipe for St. Patrick’s day! It takes a little time but it is so worth the effort!


2 lbs (900 g) Maple Leaf® Corned Beef Brisket
1 tbsp (15 mL) Vegetable oil
1 Carrot, finely diced
2 cups (500 mL) Diced cabbage
1 Leek, thinly sliced
3 tbsp (45 mL) Tomato paste
1 1/2 cups (375 mL) Beef broth
1 cup (250 mL) Peas, fresh or frozen
Salt and pepper
4 Large potatoes, peeled and cubed
1 cup (250 mL) Milk or cream
1/2 cup (60 mL) Butter
1/4 tsp (1 mL) Salt
1 cup (250 mL) Grated Dubliner cheese (or white cheddar)


COOK corned beef brisket according to the stovetop directions on the package. When slightly cooled, cut into ¾” (2 cm) cubes and set aside.

PREHEAT oven to 375°F (190°C).

HEAT oil in a large skillet over medium-high. Add carrot, cabbage and leeks and sauté for 3-4 minutes or until fragrant and slightly softened. Add tomato paste and cook for 2 minutes more. Slowly stir in broth and bring to a boil. Simmer for another 5 minutes or until slightly thickened. Add peas and corned beef, season with salt and pepper.

PREHEAT oven to 375°F (190°C).

MEANWHILE place potatoes in a large pot, cover with salted water and bring to a boil. Reduce heat and simmer until fork tender, about 15-20 minutes.

PLACE milk or cream and butter in a small saucepan. Heat over medium until hot but not boiling. Mash potatoes using a potato masher then a hand mixer. Slowly combine the hot liquid with the mashed potatoes. Gradually increase the speed from slow to high as potatoes begin to whip. Continue until potatoes are light and fluffy. Season with salt.

Transfer the meat mixture to an 8” (1.5 l) casserole dish. Gently spoon the mashed potatoes over top, spreading evenly. Sprinkle with grated cheese and bake for 15-20 minutes or until heated through and the cheese has melted and the top is golden brown.


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