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Grandma Quinn’s Hungarian Shepherd’s Pie


1    12 oz (340 g) can corned beef
1    tbsp (15 mL) butter
1 1/2    medium onions, sliced
1/2     tsp (2 mL) Hungarian paprika
1     14 oz (400 g) can diced tomatoes
1     12 oz (340 g) can corn, drained
2     cups (500 mL) mashed potatoes
4     oz (115 g) shredded cheddar cheese
Parsley, for garnish


In a bowl, mince corned beef with a fork until smooth.

In a frying pan, add butter, onion and paprika; sauté until onion is soft, then add tomatoes. Simmer for 10 minutes, stirring occasionally.

Spread corned beef evenly in a 9x9" baking dish; cover with onion and tomato mixture, add a layer of corn, and cover with mashed potatoes. Sprinkle cheese on top. Bake for 30 minutes at 325°F (160°C), then broil for 5-10 minutes, until cheese browns. Sprinkle chopped parsely on top to garnish. Makes 4 servings.

Tip: Place baking dish on a cookie sheet to avoid drippings in the oven.

Grandma Quinn’s Hungarian Shepherd’s Pie

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