|Nutritional Guidelines (per serving)|
|Servings: Serves 6-8|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For St. Patrick's Day or anytime you need a comforting, delicious main dish pie, this recipe using corned beef and lots of vegetables is perfect. It's also a great way to use up St. Patrick's Day leftovers.
You can use leftover cooked corned beef, or buy some from the meat department of the deli for this recipe. Leftover cooked cabbage could be used too. If you use that, don't cook the cabbage along with the onion, garlic, and carrots. Add the cabbage along with the cooked and diced corned beef.
You don't need to serve much with this recipe since it's a meal in one dish. We would add a crisp green salad or maybe some fresh fruit, to add a cooling and textural contrast. Some cold beer or red wine would be a good accompaniment.
- 2 tablespoons butter
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 carrots (sliced)
- 2 cups green cabbage (chopped)
- 1 pound corned beef (diced and cooked)
- 3 tablespoons flour
- 1 1/2 cups beef broth
- 1/3 cup ketchup
- 2 tablespoons mustard
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 3 cups water
- 3 tablespoons butter
- 1/2 cup milk
- 3 cups instant mashed potato flakes
- 1/3 cup sour cream
- 1/2 cup Parmesan cheese (grated)
- 1 cup frozen baby peas (thawed)
- 1/2 teaspoon paprika
Preheat the oven to 375F.
In a large skillet, melt 2 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 4 to 5 minutes until crisp-tender. Add the carrots; cook and stir 4 minutes. Then add cabbage; cook and stir 4 to 5 minutes longer until crisp-tender.
Then add the corned beef; cook and stir for 3 minutes. Add the flour; cook and stir for 3 minutes to remove the raw flour taste. Add the broth, ketchup, mustard, Worcestershire sauce, and salt and pepper to taste to the skillet and stir gently but thoroughly; simmer for 10 minutes.
Meanwhile, combine 3 cups water, 3 tablespoons butter, and 1/2 cup milk in large saucepan; bring just to a boil. Remove from heat and beat in the potato flakes until combined. Add the sour cream and Parmesan cheese.
Add the peas to beef mixture and pour into a 3-quart casserole dish. Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make shallow furrows. Sprinkle with paprika.
Bake for 25 to 35 minutes or until filling is bubbly and the potatoes are golden brown. Let cool for 10 minutes, then serve.