For the squashed potato topper- 2 pounds baby red or yellow potatoes
2 T. butter, Kosher salt, 2 T. EVOO, 1 t. caraway seed, Freshly ground pepper
For the casserole filling- 2 T. EVOO
1 lb. thick-cut corned beef, chopped
1 lb. ground beef sirloin
3-4 cloves garlic, finely chopped
2-3 small stalks of celery with leafy tops, finely chopped
1 large fresh bay leaf
1 carrot, chopped
1 onion chopped
Kosher salt and freshly ground pepper
3 T. butter, 2 T. flour, 1 c. lager beer at room temp.
3 T. worcestershire, 2 T. dijon mustard, 1 can beef consomme or 1 1/2 c. beef stock
1 bag sauerkraut (1 lb.) rinsed and well drained
1 1/2 c. shredded swiss, 1 c. shredded white cheddar, 1 small bunch watercress finely chopped
Russian Dressing- 1 c. sour cream, 1/3 c. ketchup, 2 T. sweet pickle relish
A few dashes of hot sauce
Kosher salt and freshly ground pepper
Instructions
Pre-heat the oven to 400°F.
For the potato topper- Boil the potatoes in salted water until just tender. Drain and transfer to a large bowl. Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seed. Pour the caraway mixture over the potatoes and season with salt and pepper. Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them. Roast until crisp, 25-30 minutes. Leave the oven on.
Meanwhile, for the casserole filling- Heat the EVOO in a large Dutch oven over medium-high heat. Add the corned beef and cook until browned, then remove to a plate. Add the ground beef and cook until browned. Add the garlic, celery, bay leaf, carrot and onion and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Return the corned beef to the skillet.
Heat the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking, until light golden. Whisk in the beer, Worcestershire sauce, mustard and consomme; season with pepper.
Pour the gravy over the corned beef mixture and stir to combine. Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes. Bake until the cheese is melted and the casserole is heated through.
Meanwhile, for the Russian dressing topper- Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper.
Drizzle the casserole with the dressing and garnish with watercress just before serving.
Cook's Note- The unbaked casserole can be covered and refrigerated for a make-ahead meal. Reheat in the oven before serving.
Originally Submitted
9/16/2012
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