Description
This Irish Potato, Corned Beef and Cabbage pie begins with a tater tot crust. It is then filled with a corned beef, cabbage and leek filling that is spiked with Guinness and mustard and topped with a stout cheese. A perfect recipe for St. Patrick’s Day!
Ingredients
Crust:
1 package of Tater Tots, thawed
1 egg
1/4 c of finely chopped onion
Filling:
1 T oil
2 T butter
2 c chopped leeks
3 c chopped cabbage
1/4 c chopped onion
1/4 t salt
1 t thyme leaves
1/2 lb sliced deli corned beef, chopped
1 1/2 T spicy brown mustard
1/2 t black pepper
1 c Guinness or other dark beer
3 eggs
1/2 c milk
1/2 c half and half
2 t spicy mustard
1 1/2 c shredded stout cheddar
Instructions
Preheat oven to 400. Oil a pie plate. Mix tater tots with egg and onion. Mush it up and press it into pie plate. Bake about 20 minutes and then brush with a little more oil. Bake about another 20 minutes until crisp. Remove from oven and reduce oven to 375.
Heat butter and oil in a large saute pan until hot. Add leeks and cabbage and onion. Saute about 20 minutes over medium heat until golden.
Stir in salt and thyme, mustard and pepper. Add corned beef. Cook a few minutes and then use the beer to deglaze pan. Bring up to a simmer and simmer until most liquid has evaporated.
Combine eggs, milk, cream, and mustard in a large bowl. Beat until well mixed. Stir in cooled cabbage and corned beef mixture.
Sprinkle half of the cheese on the bottom of the potato crust. Pour in corned beef filling. Top with other half of cheese. Bake at 375 for 35-40 minutes.
Slainte!
