1/1 Photo of Corned Beef Shepherd's Pie
1 hr 10 mins
The Spice Guru's Note:
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.
My Private Note
Units: US | Metric
- 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
TOPPING (Dot with grated cold butter before garnish if desired)
- 3 -4 cups prepared seasoned stiff mashed potatoes
- 1 beaten egg yolk
- remaining minced parsley
- French-fried onions (French's)
- 1PREPARE 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.
- 2STRAIN 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.
- 3TRIM 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.
- 4MELT 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.
- 5VIGOROUSLY 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;.
- 6SPREAD mixture levelly into prepared baking dish.
- 7TOP 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.
- 8SPRINKLE remaining 1/2 tablespoon minced parsley over casserole.
- 9BAKE 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.
- 10SLICE, serve and enjoy!
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Nutritional Facts for Corned Beef Shepherd's Pie
Serving Size: 1 (208 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 164.6
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 3.0 g
- Cholesterol 39.9 mg
- Sodium 524.5 mg
- Total Carbohydrate 26.1 g
- Dietary Fiber 2.8 g
- Sugars 3.7 g
- Protein 3.5 g
The following items or measurements are not included:
cooked corned beef