Reuben-Style Shepherd's Pie Recipe

Reuben-Style Shepherd's Pie

• Difficulty: Easy
• Servings: 4 to 6
• Total time: 1 hour 55 minutes
• Active time: 25 minutes

Squashed Potato Topping:

• 2 pounds baby red or yellow potatoes
• Kosher salt
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 teaspoon caraway seeds
• Freshly ground black pepper

Casserole Filling:

• 2 tablespoons EVOO
• 1 pound thick-cut, high-quality corned beef, chopped
• 1 pound ground beef sirloin
• 3 to 4 cloves garlic, finely minced
• 2 to 3 small celery stalks with leaves, finely chopped
• 1 large fresh bay leaf
• 1 carrot, chopped
• 1 onion, chopped
• Kosher salt and freshly ground black pepper
• 3 tablespoons butter
• 2 heaping tablespoons all-purpose flour
• 1 cup lager beer, at room temperature
• 3 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 ten-ounce can beef consomm or 1 1/2 cups beef stock
• 1 one-pound bag sauerkraut, rinsed and well drained
• 1 1/2 cups shredded, quality Swiss cheese
• 1 cup shredded or crumbled sharp white Cheddar cheese
• 1 small bunch watercress, chopped

Russian Dressing Topping:

• 1 cup sour cream
• 1/3 cup ketchup
• 2 tablespoons sweet pickle relish
• Several dashes hot sauce
• Kosher salt and freshly ground black pepper

Preparation Instructions

1. Preheat your oven to 400F and dive into this irresistible fusion of Reuben sandwich flavors and comforting shepherd's pie. For the crispy potato topping, boil the potatoes in salted water until just tender, drain, and toss in a bowl. Warm butter and EVOO in a small pan, toast caraway seeds until fragrant, then pour over potatoes. Season boldly with salt and pepper, spread on a baking sheet, and smash gently with a glass bottom. Roast until golden and crunchy, 25 to 30 minutesyour kitchen will smell amazing! Keep the oven hot.
2. While potatoes crisp, craft the hearty filling: Sizzle EVOO in a Dutch oven over medium-high heat. Brown the chopped corned beef until caramelized, then reserve. Add ground beef sirloin, browning deeply for flavor. Stir in garlic, celery, bay leaf, carrot, and onion; season and soften veggies for 5 minutes. Return corned beefnow it's building that savory depth.
3. In a skillet, melt butter over medium heat, whisk in flour for a golden roux, then slowly incorporate lager, Worcestershire, Dijon, and beef consomm. Pepper generously and pour this rich gravy over the meaty mix, stirring to coat every bite.
4. Transfer to a casserole dish, layer with drained sauerkraut for tangy crunch, top with melted Swiss and sharp Cheddar, and crown with smashed potatoes. Bake until bubbly and cheese-oozing perfection, about 20 minutes. Your taste buds are in for a treat!
5. Whip up the zesty Russian dressing: Blend sour cream, ketchup, relish, and hot sauce; season to taste. It's the creamy, spicy finish that elevates everything.
6. Serve hot, drizzled with dressing and garnished with fresh watercress for a vibrant pop. This dish will have everyone clamoring for secondspure comfort with a Reuben twist!

Cook's Tip: Assemble ahead, cover tightly, and chill. Bake fresh for stress-free hosting.

Recipe courtesy of Rachael Ray