Reuben-Style Shepherd's Pie
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
34
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Butter1 tsp
Caraway Seeds450 g
Beef Sirloin (ground)4 cloves
Garlic (finely chopped)1 large
Bay Leaf (fresh)3 tbsps
Worcestershire Sauce2 tbsps
Dijon Mustard1.5 cups
Swiss Cheese (shredded good-quality)1 small
Watercress (bunch, chopped)1 cup
Sour Cream1 cup
Ketchup2 tbsps
Sweet Pickle RelishDirections:
1
Preheat the oven to 400 degrees F
2
For the potato topper: Boil the potatoes in salted water until just tender
3
Drain and transfer to a large bowl
4
Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seeds
5
Pour the caraway mixture over the potatoes and season with salt and pepper
6
Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them
7
Roast until crisp, 25 to 30 minutes
8
Leave the oven on
9
Meanwhile, for the casserole filling: Heat the EVOO in a large Dutch oven over medium-high heat
10
Add the corned beef and cook until browned, and then remove to a plate
11
Add the ground beef and cook until browned
12
Add the garlic, celery, bay leaf, carrots and onions and season with salt and pepper
13
Cook until the vegetables are soft, about 5 minutes
14
Return the corned beef to the skillet
15
Heat the butter in a small skillet over medium heat
16
Whisk in the flour and cook, whisking, until light golden
17
Whisk in the beer, Worcestershire, mustard and consomme; season with pepper
18
Pour the gravy over the corned beef mixture and stir to combine
19
Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes
20
Bake until the cheese is melted and the casserole is heated through
21
Meanwhile, for the Russian dressing topper: Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper
22
Drizzle the casserole with the dressing and garnish with watercress just before serving
23
Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal
24
Reheat in the oven before serving