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Reuben Shepherd’s Pie

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
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!