Reuben-Style Shepherd's Pie

By nurseliz

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

Details

Servings 4

Preparation

Step 1

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.