Reuben-Style Shepherd's Pie
Delight your family with this all-in-one, potato-topped, reuben-style shepherd's pie.
Ingredients
For the squashed potato topper:
- 2 pounds baby red or yellow potatoes
- Kosher salt
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 teaspoon caraway seed
- Freshly ground pepper
For the casserole filling:
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 pound thick-cut good-quality corned beef, chopped
- 1 pound ground beef sirloin
- 3-4 cloves garlic, finely chopped
- 2-3 small stalks celery with leafy tops, finely chopped
- 1 large fresh bay leaf
- 1 carrot, chopped
- 1 onion, chopped
- Kosher salt and freshly ground pepper
- 3 tablespoons butter
- 2 rounded tablespoons all-purpose flour
- 1 cup lager beer, at room temperature
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 can beef consomme (10 ounces) or 1 1/2 cups beef stock
- 1 bag sauerkraut (1 pound), rinsed and drained well
- 1 1/2 cups shredded good-quality Swiss cheese
- 1 cup shredded or crumbled sharp white cheddar cheese
- 1 small bunch watercress, chopped
For the Russian dressing topper:
- 1 cup sour cream
- 1/3 cup ketchup
- 2 tablespoons sweet pickle relish
- A few dashes of hot sauce
- Kosher salt and freshly ground pepper
Preparation
Pre-heat the oven to 400°F.
For the potato topper: Boil the potatoes in salted water until just tender. Drain and transfer to a large bowl. Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seed. Pour the caraway mixture over the potatoes and season with salt and pepper. Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them. Roast until crisp, 25-30 minutes. Leave the oven on.
Meanwhile, for the casserole filling: Heat the EVOO in a large Dutch oven over medium-high heat. Add the corned beef and cook until browned, then remove to a plate. Add the ground beef and cook until browned. Add the garlic, celery, bay leaf, carrot and onion and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Return the corned beef to the skillet.
Heat the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking, until light golden. Whisk in the beer, Worcestershire sauce, mustard and consomme; season with pepper.
Pour the gravy over the corned beef mixture and stir to combine. Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes. Bake until the cheese is melted and the casserole is heated through.
Meanwhile, for the Russian dressing topper: Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper.
Drizzle the casserole with the dressing and garnish with watercress just before serving.
Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Reheat in the oven before serving.
