Corned Beef Shepherd's Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup cold strained leftover corned beef broth
• 1/2 teaspoon spicy brown mustard
• 1/4 teaspoon prepared horseradish
• 1/4 teaspoon ground coriander
• salt & fresh ground pepper
• 2 1/2 tablespoons cornstarch
• 2 cups leftover cooked corned beef, cut to 1-inch dice
• 1 cup leftover cooked cabbage, cut into bite-sized pieces
• 1 cup leftover cooked carrot, cut into bite-sized pieces
• 1 fresh small onion, cut into bite-sized pieces
• 1 tablespoon minced fresh parsley, divided
• 2 tablespoons salted real butter
• 3 -4 cups prepared seasoned stiff mashed potatoes
• 1 beaten egg yolk
• remaining minced parsley
• french-fried onions (french's)

Recipe

• 1 prepare your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups (tips: keep it basic: butter, milk, salt and pepper); beat one large egg yolk then fold well into potato mixture; set aside; preheat oven to 375 f; spray a 2.5 quart casserole dish (or a deep-dish 10-inch pie plate, or an 8" x 8" square baking dish) with non-stick cooking spray.
• 2 strain 1 cup leftover corned beef broth into a small mixing bowl; reserve approximately 2 cups corned beef, 1 cup cabbage, and 1 cup carrot (set aside); into strained broth, add 1/2 teaspoon spicy brown mustard, 1/4 teaspoon prepared horseradish, 1/4 teaspoon ground coriander, and salt and freshly ground (or black) pepper to taste; vigorously whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.
• 3 trim fat from reserved corned beef; cut corned beef and reserved vegetables into bite-sized pieces, to yield 2 cups each; peel and chop one small onion; mince 1 1/2 tablespoons parsley.
• 4 melt 2 tablespoons salted real butter in a saucepan over medium-low heat; stir in the chopped onion and one tablespoon of the parsley (reserving 1/2 tablespoon for the garnish); saute until onions have softened.
• 5 vigorously whisk in the prepared broth slurry all at once into the saucepan mixture until consistently blended; raise heat to medium-high and bring to a boil while whisking until slurry is thickened; add meat and vegetable mixture to saucepan; fold ingredients together without disturbing, just until evenly blended;.
• 6 spread mixture levelly into prepared baking dish.
• 7 top evenly with mashed potatoes, decorating into swirls using a flexible spatula (or use a fork if desired, to create grooved swirls); dot with grated cold butter if desired, for a golden, buttery top crust.
• 8 sprinkle remaining 1/2 tablespoon minced parsley over casserole.
• 9 bake casserole for 30 minutes; sprinkle french-fried onions over top and bake for just 2 minutes longer (be careful not to burn french-fried onions!); allow to cool and set for 5-7 minutes before cutting.
• 10 slice, serve and enjoy!