Corned Beef Shepherd's Pie |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My Day After St. Patrick's Day recipe for a corned beef and vegetable pie, topped with a mashed potato and French-fried onion crust. 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 |
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 (french's) |
Directions:
1. PREPARE your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups (TIPS: Keep it basic: Butter, milk, salt and pepper); BEAT one large egg yolk then fold well into potato mixture; SET aside; 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.
2. 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); 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; VIGOROUSLY whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.
3. TRIM fat from reserved corned beef; 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.
4. 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.
5. 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;.
6. SPREAD mixture levelly into prepared baking dish.
7. 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.
8. 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.
10. SLICE, serve and enjoy!
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