Recipe of the Week: Corned Beef & Cabbage

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Chef Jarron Young from O'Donoghue's Irish Pub taught Tess Rafols and  Ryan O'Donnell how to make the traditional corned beef and cabbage meal, just in time for Saint Patrick's Day.

O'Donoghue's Irish Pub & Grille will be holding its annual Saint Patrick's Day Celebration beginning at 6 a.m. on Thursday, March 17.  The restaurant is located at 20469 N. Hayden Road, Scottsdale, AZ 85255 on the SE corner of Hayden Road and Thompson Peak Parkway.

For more information call (480) 585-6329 or visit

Shepherd's Pie Recipe, prepared by Chef Jarron Young of O'Donoghue's Irish Pub


1 lb.  ground beef
1/2 cup onions, diced
1/3 cup carrots, diced
1/3 cup peas
1 Tbsp. thyme, chopped
1 cup Guinness beer
1/2  cup red wine
Salt and pepper to taste
1 Tbsp. garlic
Mashed potato
1/4 cup tomato paste


Brown beef in vegetable oil, add tomato paste and brown again.

Add onion, salt and pepper. Add liquids and thyme.

Braise for 30 minutes; slowly add more Guinness if needed.

Add carrots.

Braise 30 minutes more.

Add peas at end and then put in baking dish topped with mashed potatoes.

Bake in oven at 450 degrees until the top is brown.