Here's a recipe I created for a St. Patrick's Day cooking class. Nope, nothing traditional about this. But, it sure is tasty! Get your corned beef in the deli - you can buy a small amount of it and it's already cooked. Or, if you cook a whole corned beef for St. Patty's Day, you can reserve a little bit for this recipe. It's a good way to stretch a small amount of leftover meat into a hearty meal.
St. Patrick's Day Shepherd's Pie
(serves 6)
non-stick cooking spray
1 pound carrots chopped
1 cup chicken broth, preferably unsalted or low-sodium
¼ medium head of cabbage, cored and chopped (about ¾ pound)
1 cup frozen green peas, thawed
1 cup frozen pearl onions, thawed
7 oz. corned beef, chopped
2 Tablespoons oil
2 Tablespoons flour
½ teaspoon dried thyme
¼ teaspoon black pepper
1 ½ pounds russet potatoes, peeled and cut into chunks
¼ cup milk
2 Tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper
½ cup shredded cheddar cheese
Preheat oven to 400° F. Spray an 11x7x2" baking dish with cooking spray.
Place the carrots and chicken broth in a 3-4 quart saucepan. Bring to a boil, reduce to a simmer, and cook until carrots tender, about 15 minutes. Place the cabbage, peas, and pearl onions in a large bowl. Start the potatoes cooking in a large pot of water.
When the carrots are done, pour them and the cooking liquid over the other vegetables.Place the saucepan back over medium heat. Add the oil. Sprinkle in the flour and mix with oil. Cook for about 5 minutes, then add the vegetables, all the liquid in the bowl, corned beef, thyme, and 1/4 teaspoon black pepper. Mix to combine and pour into baking dish.
When the potatoes are tender (about 15 minutes), drain them, and put back in the pot. Add milk, butter, salt, and pepper. Mash until fairly smooth. Spread on top of filling. Bake for 25 minutes. Sprinkle on shredded cheese and bake until cheese has melted.
