Corned Beef Shepherd's Pie

I wanted this St. Patrick's Day meal to be simple.  I got what I asked for.   I've made a Shepherds Pie with corned beef, colcannon, a stout beef gravy and a biscuit topping.  This is not a traditional Irish dish but individually... colcannon, corned beef and shepherds pie are.... so why not combine it all together to make one great dish !  It's  tasty, filling and comforting. 

1- 3-4lb corned beef, cook according to directions .  I simmered mine on stove top.

4 potatoes, cook and mash

 



about 6-8 kale leaves ( I sued Tuscan Kale), slice , saute in pan with butter, salt and pepper

 

 

 

How to :

When corned beef is done, chopped up.

When mashed potatoes and kale are done, mix the two together, add a little cream, more butter.

For the gravy :

In a pan, add two cups of beef stock, 1/2 tsp Thyme, about a half of a bottle of a dark beer. 1 tsp minced garlic, 1 tsp of onion powder.  Let simmer at medium heat until it reduces slightly.    *** I add about 1 tsp of "better than beef bouillon ". I let some of the alcohol burn off... not sure if that even helps.    Tae about 1/2 cup of the liquid, add 2 tablespoons of flour.  Mix into a paste.   Simmer for about 5 minutes on lower heat.  Burn off the floury taste.  If you don't cook long enough, it's going to taste like flour.  Season it with salt and pepper.

In a casserole dish... spread colcannon, then the chopped corned beef, pour some gravy over top, then drop little dollops of biscuit mix on top.

Bake in a 350 oven for about 15 minutes.... until biscuit mix is golden.

Happy St. Patrick's Day !