Reuben-Style Shepherd's Pie

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  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Squashed Potato Topper: 

2 pounds baby red or yellow potatoes

Kosher salt

2 tablespoons butter

2 tablespoons EVOO

1 teaspoon caraway seeds

Freshly ground pepper

Casserole Filling:

2 tablespoons EVOO

1 pound thick-cut good-quality corned beef, chopped

1 pound ground beef sirloin

3 to 4 cloves garlic, finely chopped

2 to 3 small stalks celery with leafy tops, finely chopped

1 large fresh bay leaf

1 carrot, chopped

1 onion, chopped 

Kosher salt and freshly ground pepper

3 tablespoons butter

2 rounded tablespoons all-purpose flour

1 cup lager beer, room temperature

3 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

One 10-ounce can beef consomme or 1 1/2 cups beef stock

One 1-pound bag sauerkraut, rinsed and drained well

1 1/2 cups shredded good-quality Swiss cheese

1 cup shredded or crumbled sharp white Cheddar

1 small bunch watercress, chopped

Russian Dressing Topper:

1 cup sour cream

1/3 cup ketchup

2 tablespoons sweet pickle relish

Few dashes hot sauce

Kosher salt and freshly ground pepper


  1. Preheat the oven to 400 degrees F. For the potato topper: Boil the potatoes in salted water until just tender. Drain and transfer to a large bowl. Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seeds. Pour the caraway mixture over the potatoes and season with salt and pepper. Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them. Roast until crisp, 25 to 30 minutes. Leave the oven on. Meanwhile, for the casserole filling: Heat the EVOO in a large Dutch oven over medium-high heat. Add the corned beef and cook until browned, and then remove to a plate. Add the ground beef and cook until browned. Add the garlic, celery, bay leaf, carrots and onions and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Return the corned beef to the skillet. Heat the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking, until light golden. Whisk in the beer, Worcestershire, mustard and consomme; season with pepper. Pour the gravy over the corned beef mixture and stir to combine. Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes. Bake until the cheese is melted and the casserole is heated through. Meanwhile, for the Russian dressing topper: Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper. Drizzle the casserole with the dressing and garnish with watercress just before serving. Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Reheat in the oven before serving.
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