Corned Beef Shepherds Pie with Horseradish Potatoes
2 lbs. Grobbel's Gourmet corned beef, cooked or raw
1 onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup corned beef cooking liquid or chicken stock
1 tablespoon Worcestershire sauce
½ cup frozen peas
2 lbs. Yukon Gold potatoes, skin and cut in half
½ cup half-and-half
3 oz unsalted butter
1 tablespoon grated horseradish, or more to taste
Salt and pepper
- A shepherd’s pie is a great way to use any leftover corned beef from St. Patrick’s Day or any occasion. If you are using a leftover or pre-cooked corned beef, diced the corned beef and set aside. If you have leftover cooking liquid, measure 1 cup of the liquid and reserve as well. If you are using raw corned beef, cook utilizing your preferred method (boil, braise, Instant Pot, etc.) and let cool. Dice the corned beef and reserve 1 cup of the cooking liquid.
- Preheat the oven to 400 degrees.
- Cut the Yukon Gold potatoes in half and place in a medium pot. Cover with water then set over high heat and bring to a boil. Once boiling, reduce heat to simmer and cook the potatoes until they are fork tender, 10-15 minutes. Pour the potatoes into a colander.
- Return the pot to medium heat and add the butter and half-and-half. Stir until the butter is melted and the mixture is hot. Add the potatoes back to the pan and mash with a potato masher until smooth. Add salt, black pepper, and horseradish. Taste and season as needed. Then stir in the egg until well combined.
- Heat a large sauté pan or Dutch oven over medium heat. Add butter, onion, and carrots to the pan and sauté the vegetables until they soften, about 5 minutes. Add the garlic and stir to combine. Cook until fragrant, about 1-2 minutes. Add the diced corned beef and cook for 3-4 minutes, continuously stirring. Sprinkle the meat and vegetables with flour and stir to coat. Cook for another minute. Add the tomato paste, cooking liquid or chicken stock, Worcestershire sauce, and stir to combine. Brine to a simmer and cook until the sauce has thickened slightly, about 10-15 minutes. Then add the peas.
- Add the corned beef and vegetable filling to a 11 x 7 baking dish and spread it evenly. Top with the horseradish potatoes, making sure to fill the potatoes to the edges and not leaving gaps. Place the baking dish on a sheet tray and place in the 400 degree oven. Cook for 25-30 minutes, or until the top of the potatoes have browned.
- Remove from the oven and let cool for 15 minutes before serving.