Irish Shepherd’s Pie Recipe

This Irish Shepherd’s Pie is 3 Irish dishes in one—Colcannon, Corned Beef & Cabbage, and Shepherd’s Pie. It’s so Irish that it knows Molly Bloom’s soliloquy by heart. Will you have a second helping? yes and his heart was going like mad and yes I said yes I will Yes.


15 mins


2 hrs 45 mins




Instant Pot Corned Beef

  • ~3 lbs corned beef
  • 1 onion, quartered
  • 6 cloves garlic, smashed
  • ~5 cups water



  • 3 Russet potatoes, cut into large chunks
  • 4 cloves garlic, smashed
  • 1/2 stick butter
  • 3/4 cup milk
  • Salt, to taste
  • Pepper, to taste
  • 7 large kale leaves, finely chopped


Corned Beef & Cabbage Shepherd’s Pie

  • 1/2 lb thick-cut bacon, diced
  • 1 head cabbage, cored and chopped into 2” cubes
  • 1 onion, diced
  • 1/4 cup water
  • 12 oz pack frozen peas and carrots
  • 1 pk brown gravy mix
  • ½ of Instant Pot Corned Beef
  • 2 Tbsp Dijon mustard

Irish Shepherd's Pie on a serving spoon with a baking dish full of it in the background

Irish Shepherd’s Pie

Instant Pot Corned Beef

  1. Add corned beef, seasoning packet, onion, garlic, and water to instant pot. Cook on high pressure for 90 minutes, then natural release for 20 minutes.
  2. Remove beef from pot and shred. Set aside.



  1. Bring a metal pot of salted water to boil. Boil potatoes and garlic for 15-20 minutes, or until fork tender. Drain water out of pot.
  2. Keep pot over low heat. Add butter, milk, salt, and pepper to potatoes. Using a hand mixer, blend together until smooth. Stir in kale and continue stirring for 1-2 minutes so that the kale is wilted. Set aside.


Corned Beef & Cabbage Shepherd’s Pie

  1. Preheat oven to 350ºF.
  2. In a Dutch oven, add bacon and cook until slightly crisp. Remove bacon while retaining bacon grease. Add cabbage, onion, and water then cook until tender, about 15 minutes.
  3. Stir in peas and carrots and cook for 2-3 minutes or until thawed.
  4. While peas and carrots are cooking, in a small bowl, make brown gravy mix according to instructions. Stir gravy into pot.
  5. Stir in shredded corned beef and bacon and cook until beef and bacon are heated back up. Transfer mixture to baking dish. Top with a generous layer of colcannon. Bake for 40-45 minutes. Remove from oven and let cool a few minutes. Serve immediately.

Irish Shepherd’s Pie

Pinot Noir

Irish Dry Stout

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