Corned Beef Shepherd's Pie

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Ingredients:

1 cup cold strained leftover corned beef broth

1⁄2 teaspoon spicy brown mustard

1⁄4 teaspoon prepared horseradish

1⁄4 teaspoon ground coriander

salt & fresh ground white pepper

2 1⁄2 tablespoons cornstarch / corn flour

2 cups leftover cooked corned beef, cut to 1-inch dice

1 cup leftover cooked cabbage, cut into bite-sized pieces

1 cup leftover cooked carrot, cut into bite-sized pieces

1 fresh small onion, cut into bite-sized pieces

1 tablespoon minced fresh parsley, divided

2 tablespoons salted real butter

3 - 4 cups prepared seasoned stiff mashed potatoes

1 beaten egg yolk

remaining minced parsley

french-fried onions

Directions:

1. Prepare your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups. Beat one large egg yolk then fold well into potato mixture. Set aside.

2. Preheat oven to 375 F. Spray a 2.5 quart casserole dish (or a deep-dish 10-inch pie plate, or an 8" x 8" square baking dish) with non-stick cooking spray.

3. Strain 1 cup leftover corned beef broth into a small mixing bowl. Reserve approximately 2 cups corned beef, 1 cup cabbage, and 1 cup carrot. Set aside.

4. Into strained broth, add 1/2 teaspoon spicy brown mustard, 1/4 teaspoon prepared horseradish, 1/4 teaspoon ground coriander, and salt and freshly ground white (or black) pepper to taste.

5. Vigorously whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.Trim fat from reserved corned beef.

6. Cut corned beef and reserved vegetables into bite-sized pieces, to yield 2 cups each. Peel and chop one small onion. Mince 1 1/2 tablespoons parsley. Melt 2 tablespoons salted real butter in a saucepan over medium-low heat. Stir in the chopped onion and one tablespoon of the parsley (reserving 1/2 tablespoon for the garnish). Saute until onions have softened.

7. Vigorously whisk in the prepared broth slurry all at once into the saucepan mixture until consistently blended. Raise heat to medium-high and bring to a boil while whisking until slurry is thickened. Add meat and vegetable mixture to saucepan. Fold ingredients together without disturbing, just until evenly blended. Spread mixture levelly into prepared baking dish.

8. Top evenly with mashed potatoes, decorating into swirls using a flexible spatula (or use a fork if desired, to create grooved swirls). Dot with grated cold butter if desired, for a golden, buttery top crust. Sprinkle remaining 1/2 tablespoon minced parsley over casserole.

9. Bake casserole for 30 minutes. Sprinkle French-fried onions over top and bake for just 2 minutes longer (be careful not to burn French-fried onions!). Allow to cool and set for 5-7 minutes before cutting. Slice, serve and enjoy!

Bon Appetit!

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