By: Nathan Michael + Julia Flowers

Dive into the heart of comfort food with this Corned Beef Cottage Pie, a dish that redefines the essence of home-cooked warmth and satisfaction. This isn't just any cottage pie; it's a culinary hug that combines the rich, savory flavors of traditional Irish fare with the indulgent tenderness of corned beef, taking comfort to a whole new level. Imagine layers of succulent, perfectly seasoned corned beef, intertwined with a medley of tender vegetables, all crowned with a golden, buttery mashed potato crust that crisps to perfection in the oven. Each bite is a journey back to the cozy kitchens of Ireland, where recipes are more than just instructions—they're a legacy of comfort, meant to be savored and shared. Whether you're gathering around the table on a chilly evening or celebrating a special family occasion, the Irish Corned Beef Cottage Pie brings everyone together, serving not just a meal, but a warm, comforting embrace that lingers long after the last bite.



  • 1 SRF Wagyu Corned Beef Brisket Buy Now
  • 5 cups low sodium beef broth divided
  • 1 tablespoon olive oil
  • 2 leeks quartered and chopped
  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • 2 cloves of garlic minced
  • ¼ cup Guinness beer
  • 1 teaspoon Worcestershire sauce
  • 1 cup frozen peas
  • 2 bay leaves
  • 2 pounds Yukon Gold potatoes peeled and quartered
  • ⅓ cup heavy cream or milk
  • 3 tablespoons butter
  • 2 bay leaves divided
  • 1 cup Irish Cheddar cheese grated
  • Salt & pepper


Preheat oven to 350°
In a dutch oven pour 4 cups of the broth and place the corned beef seasoned side up. Cover and braise for 2.5-3 hours or until the meat hits between 180° -200° with a meat thermometer.
Remove Brisket from the dutch oven and let it rest for 10 minutes.
Once cooled, chop brisket into ½ in cubes removing any remaining fat cap. You should have 3-4 cups total.
Preheat oven to 400°
In a large stock pot place the quartered potatoes in and cover with cold water. Add a tablespoon of kosher salt and bring potatoes to a simmer for 10-15 minutes until tender. Strain water and place potatoes back in the pot to be smashed.
Meanwhile in a small stock pot add the cream, butter and 1 bay leaf. Simmer until the butter is melted and turn off the heat.
Add the heated cream and butter, removing the bay leaf to the potatoes. Mash with the Irish cheddar and season with salt and pepper to taste. Set aside.
In a 10-12 inch cast iron skillet over medium heat add 1 tablespoon of olive oil.
Add leeks, carrots, celery and garlic and sauté until tender about 5-7 minutes.
Add chopped brisket, remaining 1 cup broth, beer, Worcestershire and bay leaves. Simmer for about 15 minutes or until most of the liquid has reduced.
Stir in frozen peas.
Remove from heat and top with an even layer of the Irish cheddar mashed potatoes. Score with a fork to make decorative lines if desired on top.
Place in the oven for 20 minutes until a little browned on top. Let cool slightly and serve.