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RECIPE # 4617 SHEPHERD'S PIE Wednesday March 16, 2011

RECIPE # 4617 SHEPHERD'S PIE Wednesday March 16, 2011

CREATED Mar 16, 2011

JAY YOUNG / NOSHVILLE DELI

Ingredients For the Potatoes:

1 1/2 lbs russet potatoes

1/4 cup half and half

2oz unsalted butter

1 teaspoon salt

1/4 teaspoon

black pepper

1 egg yolk

For the Filling:

2 tablespoons canola oil

1 cup chopped onion

1 cup diced carrots

3 cups chopped cabbage

2 cloves of garlic minced

1/2 lb cooked corned beef, diced small

2 tablespoons all purpose flour

1 tablespoon tomato paste

1 cup beef broth

Directions: Peel the potatoes and cut into 1/2 inch diced. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover lower the heat to maintain a simmer and cook until tender and easily pierced with a fork, approximately 10-15 minutes. Place the half and half and butter into a bowl and heat in the microwave until warm about 45 seconds. Drain the potatoes in a collander and then return to the saucepan. Then mash the potatoes and  add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. Preheat the oven to 400 degrees. Place the canola oil in to a 12" skillet and set over medium high heat. Once the oil simmers, add the onion. Cook for 2 minutes then add carrots and cabbage. Cook for 4-5 minutes add garlic and stir to combine. Add the corned beef and stir for 2 minutes. Sprinkle the mixture with  flour and stir to coat. Add the tomato paste and beef broth. Bring to a boil, reduce the heat to low and simmer slowly for 3-5 minutes. Pour the mixture into a 11x7 inch baking dish. Top with mashed potatoes and smooth with a rubber spatula. Place the baking dish in oven on a sheet pan and bake for 25 minutes until potatoes begin to brown and edges are bubbling. Remove from oven and let rest for 10 minutes before serving. Serves 6-8.