Bring a pot of water to a boil over high heat and cook piergoies for 3 minutes. Drain and run under cold water to cool; reserve.

In large non-stick skillet melt butter over medium-high heat.

Cook carrots, onion, kosher salt, pepper and garlic powder until tender-crisp, about 5 minutes, stirring occasionally.

Stir in cabbage and cook until wilted and golden on edges, about 4 minutes, stirring occasionally.

Add Guinness and cook 2 minutes. Remove from heat and cool slightly.

Arrange half of reserved peirogies on bottom of prepared baking dish. Top with half of corned beef, half of cabbage mixture and 1 cup shredded cheese. Repeat with remaining ingredients ending with remaining shredded cheese.

Bake 25 minute or until heated through and cheese is melted.

Sprinkle with chopped parsley.