Reuben-Style Shepherd's Pie

TOTAL TIME: 1 hr 55 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr 30 min
YIELD: 4 to 6 servings


  • 2 pounds baby red or yellow potatoes
  • Kosher salt
  • 2 tablespoons butter
    • 2 tablespoons EVOO
    • 1 pound thick-cut good-quality corned beef, chopped
    • 1 pound ground beef sirloin
    • 3 to 4 cloves garlic, finely chopped
    • 2 to 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
      • Few dashes hot sauce
      • Kosher salt and freshly ground pepper
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      Preheat the oven to 400 degrees 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 seeds. 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 to 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, and then remove to a plate. Add the ground beef and cook until browned. Add the garlic, celery, bay leaf, carrots and onions 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, 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.

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