story by KEVIN NGUYEN photo by MIKE SHINZO
Don’t think for a second that you need to buy a big, pricey slab of corned beef from the meat counter in order to give your family a delicious St. Patrick’s Day dinner. Not in this economy, not on a weeknight, and not when canned corned beef is sitting right there, ready to show out.
If you’re cooking on a budget, feeding just yourself or one other person, or simply trying to make something cozy without spending a fortune, canned corned beef is the move.
St. Patrick’s Day Dinner on a Budget
Ever heard of shepherd’s pie? Yup, you probably know where this is going. Traditionally, the dish uses ground lamb (often substituted for ground beef) layered with vegetables and topped with mashed potatoes. Shepherd’s pie also happens to be the perfect vehicle for canned corned beef if you’re willing to bend tradition just a little. (Apologies in advance to all the Irish grandmothers out there.) Its saltiness, richness, and built-in seasoning do most of the heavy lifting, which means fewer ingredients and more flavor for your dollar.
This version isn’t traditional, but it absolutely captures the spirit of a home-cooked St. Patrick’s Day meal—cozy, generous, and made with what you’ve got.
Related: Forgot the Corned Beef? Try This Same-Day Recipe
The key is leaning into ingredients that naturally pair with corned beef. Think cabbage instead of peas. Celery instead of carrots. A touch of mustard for brightness. And yes, corning spices like peppercorns, coriander seeds, bay leaves, and cardamom— those warm, peppery notes are what make the whole thing feel intentional instead of improvised. Together, they echo the familiar flavors of classic corned beef and cabbage, reimagined. Find the full recipe ahead.
photo by GRUBBANA STUDIOS
Canned Corned Beef Shepherd’s Pie
Ingredients
- 1 (12–14 oz) can corned beef or corned beef has
- 2 cups mashed potatoes (homemade or prepared)
- 1 cup green cabbage, finely shredded
- ½ cup onion, finely diced
- ½ cup carrots, finely diced
- ½ cup celery, finely diced
- 1–2 teaspoons Dijon or whole-grain mustard (to taste)
- 1 tablespoon butter or oil
- ½ teaspoon corning spices (optional)
- Black pepper, to taste
- Salt, to taste (go easy — corned beef is salty)
Directions
- Preheat the oven: Heat oven to 400°F (205°C). Lightly grease a small baking dish or skillet.
- Build the base: Heat butter or oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
- Add the cabbage: Stir in the shredded cabbage and cook 3–4 minutes more, until slightly wilted and tender.
- Incorporate the corned beef: Add the canned corned beef or hash, breaking it up with a spoon. Stir in mustard and corning spices, if using. Cook for 3–5 minutes until everything is heated through and well combined. Taste and adjust seasoning with black pepper and a small pinch of salt if needed.
- Assemble: Transfer the mixture to the prepared baking dish and spread evenly. Spoon mashed potatoes over the top and smooth into an even layer.
- Bake: Bake uncovered for 20–25 minutes, until bubbling around the edges and lightly golden on top. For extra color, broil for 1–2 minutes at the end.
- Rest and serve: Let rest 5 minutes before serving. Serve and enjoy!
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