As Saint Patrick’s Day approached, I asked Brian if he wanted me to pick up a corned beef for the occasion. It wasn’t so much of a question as a formality; I wanted corned beef and the chances of my not buying one were slim. As I mentioned on Sunday, I am a huge fan of corned beef. Luckily, Brian said yes. But he’s not as big on corned beef as I am and he requested that I do something different with it this time – what about corned beef shepherd’s pie?
It was sort of a silly request: I think I may have made shepherd’s pie once in the course of our entire almost five year marriage. It’s not something I really know how to make normally, never mind with corned beef. Nevertheless, we decided to give it a shot. I cooked the corned beef in the crockpot during the day, the way I make it every year, then shredded it up, added some additional ingredients, topped it with potatoes and baked it.
And, a bit to my surprise, it was pretty awesome. In an ideal world, I would’ve posted this recipe on or before Saint Patrick’s Day. But that’s not how thing’s work around here. I just made it today, because I’ve been out the past two nights and I knew shepherd’s pie wasn’t happening then. So, if this looks good to you, see if your supermarket has any corned beef left…or save the recipe for next year.