Corned Beef Sheppard's Pie
Take the classic Sheppard's Pie and mix it up a bit with this delicious CORNED BEEF SHEPPARD'S PIE just in time for St. Patrick's Day.
- 3 cups diced carrots
- 1 cup diced onion
- 1 tbls olive oil
- 4 cups cooked and chopped corned beef
- 1 cup beef stock
- 1 tbls corn starch
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce
- 1 tsp Dijon
- 5 -6 cups prepared mashed potatoes
Preheat oven to 400 F and spray a casserole dish (about 9x13 sized) with non stick cooking spray.
In a medium pan, cook carrots and onions in olive oil over medium high heat. Cook vegetables until soft, but not caramelized, about 5-10 minutes. While vegetables cook, combine beef stock, corn starch, thyme, Worcestershire sauce, and Dijon in a small bowl and set aside.
Layer corned beef in prepared pan. Add a layer of vegetables and then pour sauce evenly over the vegetables. Top with an even layer of mashed potatoes. Place in oven and cook 20-30 minutes or until everything is heated through.
Calories: 327kcal | Carbohydrates: 45g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 842mg | Potassium: 906mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8020IU | Vitamin C: 56mg | Calcium: 41mg | Iron: 2mg