Home / recipe / Reuben Shepherd’s Pie

Reuben Shepherd’s Pie

Reuben Shepherd’s Pie is an Irish-inspired mash up of the reuben sandwich and Shepherd’s Pie and is perfect for St. Patrick’s Day!  This dish has corned beef, sauerkraut, and caraway seasoned potatoes, and is topped off with Thousand Island dressing.

Reuben Shepherd's Pie

While January and February are two months that seem to drag on and on, March flies by for me.  We usually spend a week in Florida and then there’s my birthday, and all of a sudden it’s April.

That said, I love getting a jump on my St. Patrick’s Day celebrations, specifically with food!  I love a good buttery reuben any day of the year, and I especially love making reuben-themed dishes.  I have a Reuben Casserole and Reuben Sliders already on my blog, and today I have another amazing reuben dish!

Reuben Shepherd's Pie

This time, I combined TWO Irish dishes – the reuben and Shepherd’s Pie – to make this Reuben Shepherd’s Pie.

I have to admit – I was a little skeptical when I first though of the idea.  I felt that the likelihood of it being a bust was high.  Spoiler alert: NOT A BUST!  In fact, the complete opposite.  We absolutely loved this Reuben Shepherd’s Pie.  It has all of the flavors of a reuben, from the corned beef and sauerkraut, to the Thousand Island dressing and caraway seed flavoring, and still resembles a Shepherd’s Pie.

What is in Reuben Shepherd’s Pie

The filling of the Reuben Shepherd’s Pie is a combination of chopped corn beef, which I made in my Instant Pot, onion, carrots, and celery.  This combination gets combined with a homemade beef gravy.

Reuben Shepherd's Pie

How Reuben Shepherd’s Pie is Layered

The corned beef mixture is the bottom layer and gets topped with sauerkraut and a combo of Swiss cheese and white cheddar cheese.  Those layers are then topped with caraway seed filled mashed potatoes, dolloped with butter, and then is baked to perfection.  Oh and don’t forget the Thousand Island Dressing drizzle on top after it’s baked.  That definitely is the cherry on top for this dish!

If you’re a reuben fan, like I am, definitely give this recipe a try this St. Patrick’s Day!  It’s full of reuben flavor and is stick-to-your-ribs comfort food.

Reuben Shepherd's Pie

Looking for other St. Patrick’s Day recipes?  Check these out!

Lucky Charms Marshmallow Bars

Reuben Casserole

Reuben Sliders

Guiness Chocolate Cake with Salted Caramel Glaze

Avocado Feta Dip

Reuben Shepherd’s Pie

Print Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings

Ingredients

For the potato topping:

  • 2 pounds yellow potatoes
  • 2 tablespoons milk
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • 3 tablespoons butter diced and divided use

For the reuben filling:

  • 2 tablespoons olive oil
  • 1 white onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 1 cup frozen peas
  • 2 cups chopped corned beef
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons Worcestershire
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups beef broth
  • 14 ounces sauerkraut
  • 1 cup shredded Swiss cheese
  • 1 cup shredded white cheddar cheese
  • Thousand Island dressing for topping

Instructions

  • Preheat oven to 400 degrees F.
  • Cut potatoes into quarters and place in a pot of water. Bring to a boil and cook until tender, about 15 minutes.
  • Once tender, drain and transfer to a bowl. Add milk and 1 tablespoon of butter and beat with electric mixer until still chunky but creamy. You can also do this with a fork, just mashing it up. Stir in caraway seeds and salt.
  • Meanwhile, while the water is coming to a boil and potatoes are cooking, you can make the filling.
  • In a large pot heat olive oil over medium-high heat.
  • Add diced onion, carrots, and celery and cook until softened, about 8-10 minutes.
  • Add peas and corned beef and stir to combine. Remove from heat and set aside.
  • In a separate saucepan, heat 2 tablespoons of butter over medium heat.
  • Add flour and stir until combined and cook for 1 minute.
  • Slowly add Worcestershire, Dijon mustard, and beef broth, whisking to combine to form a gravy.
  • Add gravy to the corned beef mixture, mixing to combine.
  • Transfer filling to a large cast iron skillet or 9x13" baking dish.
  • Top with sauerkraut and shredded cheeses, and then spread potato topping on top.
  • Evenly spread out cubes of 2 tablespoons of diced butter on top of potato topping.
  • Bake in the preheated oven for 25-30 minutes, until mixture is bubbling and potato topping is lightly golden.
  • Serve and enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

0 Comments
Join The Conversation
Want More?

Get fast, fresh, and easy recipes delivered right to your inbox.

More


Comment

Your email address will not be published. Required fields are marked *

Recipe Rating