Corned beef and cabbage Shepherd's Pie mashup
featuring chef, Hugh Groman of Hugh Groman Catering
12oz cooked corn beef, cut into cubes
12oz savoy cabbage, blanched in salted water 3 minutes
8oz carrots, large dice, blanched in salted water until al dente
1/2 yellow onion, sliced and sauteed
1 Tablespoon butter
2 Tablespoons flour
1.5 cups beef gravy
2T Dijon mustard, added to gravy
1 T chopped parsley, chopped
1 teaspoon chopped fresh thyme
Salt and pepper to taste
For mashed potato topping:
1.5 lb russet potatoes, boiled in salted water until just tender
1/2 cup whole milk, or to taste
4 Tablespoons butter, or to taste
salt and pepper
Cook potatoes and mashe with butter and milk. Add salt and pepper to taste. Add more milk as needed to get a soft consistency.
To make gravy:
Sautee onion in 1 T butter. Add 1 Tablespoon butter and 2 Tablespoons flour and cook a few more minutes to cook out flour. Wisk in the beef stock and simmer a few minutes until thickened. Add mustard.
In a large bowl, combine corned beef, blanched carrots and cabbage, gravy, fresh parsley and thyme. Mix well and pour into baking dish. Pipe mashed potatoes on top in a decorative pattern.
To serve: Heat casserole in 400 degree oven for 20 minutes until very hot.