Corned Beef Hash Shepherd's Pie

National Corned Beef Hash Day inspires this hearty American mash-up, where savory corned beef hash meets a classic shepherd’s pie crown. Creamy mashed potatoes blanket a skillet of hash, peas, and carrots for pure comfort-bake appeal.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 480 cal
• 20g protein
• 42g carbs
• 26g fat
• 3g fiber

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Ingredients

• 2 cans (15 oz each) corned beef hash
• 2.5 lbs russet potatoes
• 4 tablespoons unsalted butter
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1.5 cups frozen peas and carrots mix
• 1 medium yellow onion
• 2 garlic cloves
• 1/2 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives

Instructions

1. 1Peel the potatoes and cut them into even 1-inch chunks. Place them in a large pot, cover with cold water by an inch, add salt, and bring to a boil over high heat.
2. 2Reduce to a steady simmer and cook the potatoes for 15 to 18 minutes until completely fork-tender. Drain thoroughly and return them to the hot pot.
3. 3Add the butter, milk, sour cream, and half the salt to the potatoes. Mash until smooth and creamy with a few small lumps for texture, then taste and adjust seasoning. Cover and set aside.
4. 4Preheat the oven to 400°F. While it heats, dice the onion and mince the garlic.
5. 5In a large 12-inch oven-safe skillet over medium heat, warm a thin film of the remaining butter if needed. Sauté the onion for 4 minutes until soft and translucent, then add the garlic for 30 seconds until fragrant.
6. 6Add the corned beef hash, breaking it up and cooking 4 to 5 minutes until it starts to crisp in spots. Stir in the tomato paste, Worcestershire sauce, dried thyme, black pepper, and remaining salt.
7. 7Pour in the beef broth and add the frozen peas and carrots. Simmer 3 to 4 minutes until the mixture thickens slightly and the vegetables are heated through, scraping up any browned bits from the pan bottom.
8. 8Remove the skillet from heat. Spread the creamy mashed potatoes evenly over the hash filling, sealing the edges. Use a fork to create ridges on top for extra browning.
9. 9Sprinkle the shredded cheddar evenly over the potato layer. Bake for 20 to 25 minutes until the topping is golden, the cheese is melted, and the filling bubbles at the edges.
10. 10Switch the oven to broil for the final 1 to 2 minutes if you want deeper crispy peaks, watching closely so it does not burn. Rest the pie 5 minutes, then garnish with chopped chives and scoop into bowls.