Rainbow St. Patrick’s Day Pie


Main Dish
Rainbow St. Patrick’s Day Pie

Primary Media

User Rating

2.83 out of 5 stars
Rate it:
6 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    You can make this unique twist on a classic shepherd’s pie for St. Patrick’s Day, or use all of your leftovers from the night before to make a leftover dinner that might even be better the second time around.

    Watch Chef Elizabeth make her Rainbow St. Patrick’s Day Pie on HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Serves 6
    Rainbow Roasted Vegetables
    1 (5-oz.) bag fresh spinach
    1 c. green cabbage, shredded
    1 c. fresh carrots, peeled and chopped
    1 small sweet potato, peeled and thinly sliced
    1 medium golden beet, peeled and thinly sliced
    1 medium red beet, peeled and thinly sliced
    2 tbsp. Gustare Vita olive oil
    Hy-Vee salt
    Corned Beef
    1 tbsp. Hy-Vee unsalted butter
    1 medium yellow onion, chopped
    1 tbsp. fresh parsley, chopped
    1 tbsp. fresh thyme, chopped
    1 tsp. Hy-Vee brown sugar, packed
    1 tbsp. Better Than Bullion unsalted beef concentrate
    ¼ c. Hy-Vee no-salt-added beef broth
    2 c. corned beef, fully cooked and shredded
    1 tbsp. Hy-Vee all-purpose flour
    2 tbsp. Finagren's Irish whiskey
    Hy-Vee salt
    Hy-Vee ground black pepper
    Colcannon Potatoes
    1 tbsp. Hy-Vee unsalted butter
    1 clove(s) garlic, minced
    1 leek, thinly sliced
    Hy-Vee salt
    1 c. green cabbage, thinly sliced
    1 c. pre-made mashed potatoes
    Herbed Buttermilk Pie Crust
    3 c. Hy-Vee all-purpose flour
    2 tbsp. fresh chives, thinly sliced
    2 tbsp. fresh parsley, minced
    1 tbsp. fresh thyme, chopped
    1 tbsp. Hy-Vee salt
    1 c. Hy-Vee vegetable oil
    ⅔ c. buttermilk, plus additional as needed
    Egg Wash
    1 Hy-Vee large egg
    ¼ c. water

    Things To Grab

    • 6-inch spring form pan
    • Aluminum foil
    • Large skillet
    • 2 large sheet pans
    • Medium saucepan
    • Large bowl
    • Wooden spoon
    • Wax paper
    • Rolling pin
    • Small bowl


    1. Preheat the oven to 375 degrees. Line a 6-inch spring form pan with aluminum foil; set aside.

    2. Prepare Rainbow Roasted Vegetables: Add spinach to a large skillet over medium heat. Add a few tablespoons of water and cook until wilted; remove from pan, cool, and wipe out skillet. Squeeze spinach to remove excess water. Divide cabbage, carrots, sweet potatoes, golden beets, and red beets between 2 sheet pans. Gently toss with olive oil. Roast 20 to 30 minutes or until slightly dried and fork-tender; draining any excess water. Set roasted vegetables aside; reduce oven heat to 350.

    3. Make Corned Beef Layer: Add  butter to a medium saucepan over medium-high heat. Add onions, parsley, and thyme. Saute until onions have softened and herbs are fragrant, about 5 minutes. Stir in brown sugar, beef concentrate, beef broth, and corned beef; heat through. Sprinkle beef with flour and allow mixture to thicken slightly. Remove from heat; stir in whiskey and season with salt and pepper. Cool slightly.

    4. Make Colcannon Potatoes: Heat butter in a large skillet over medium heat; add leeks, garlic, and season with salt. Cook until leeks are tender, about 3 to 5 minutes. Stir in cabbage and cook for 5 minutes or until wilted. Stir in mashed potatoes until well combined and set aside.

    5. Make Herbed Buttermilk Pie Crust: In a large bowl, combine flour, chives, parsley, thyme, and salt. Slowly add oil and buttermilk and stir until a soft ball is formed, add more buttermilk as needed; do not over mix. Lightly flour 2 sheets of wax paper. Place half of the dough in between the sheets of wax paper. Roll to 1/4-inch-thick. Repeat process with remaining dough; set one portion of dough aside and place remaining portion into lined spring form pan.

    6. Make Egg Wash: In a small bowl, beat together egg and water; set aside.

    7. Fill the Pie: Layer pie with corned beef mixture, Colcannon Potatoes, spinach, cabbage, carrots, sweet potatoes, golden beets, and red beets. Top pie with remaining dough portion, trimming to fit the top of the pie. Seal, pinching dough together, and brush with Egg Wash. Bake 1 hour or until crust is golden brown and flaky. Allow to cool on a wire cooling rack for 10 minutes; remove from spring form pan and cool slightly.

      Hyvee Culinary Expert Tip
      It’s important to make sure each layer, especially the vegetables, are dried thoroughly before adding to the pie. Any excess water will pool at the bottom of the pie causing the bottom crust to become soggy.
      HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality

    Nutrition facts


    560 Calories per serving

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 70mg
    • Sodium: 1580mg
    • Total Carbohydrates: 46g
    • Protein: 19g

    Daily Values

    Iron 30%
    Calcium 8%
    Vitamin D 0%
    Potassium 10%