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Ingredients
- Mashed Potatoes--I used yukon golds which I boiled with skins, mashed and added almond milk. You could make your mashed potatoes however you make them. I guessed at how many potatoes to use for a 13 x 9 casserole. Most of the small bag from Trader Joe.
- Cooked and sliced corned beef--I bought a precooked chunk of corned beef from Trader Joe. It wasn't very fatty but I cut out some fat as I sliced it. It wasn't a huge chunk but they all were about the same size.
- a bag of shredded cabbage--I bought 2 bags but one was plenty
- beef broth slightly thickened with cornstarch--I just used some broth from some chicken soup I had just made and thickened it a bit. I used about 3/4 of a cup. I really think you could use a whole cup or even a can if you wanted.
- Paprika
- Parsley
Details
Servings 6
Preparation time 30mins
Cooking time 90mins
Adapted from allrecipes.com
Preparation
Step 1
Cook and mash potatoes. Set aside.
Slice corned beef. Whatever thickness you need so your meat will cover the casserole. My batch was not real thick with meat but that's how I wanted it.
Layer shredded cabbage in the bottom of casserole dish. I used my lasagna-sized glass casserole dish.
Top with cut corned beef.
Pour thickened broth over the 2 layers.
Frost the two layers with the mashed potatoes.
Optional-sprinkle paprika and parsley on top.
Bake in a 350* oven. Probably 1/2 hour if you pop it right in the oven after construction. I had mine in the fridge for a few hours and it took 45-55 minutes to heat through. I kept it covered with foil and removed the foil part way through.
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