There’s an old Irish proverb that says “laughter is loudest where food is the best.” And we couldn’t agree more. Gather friends around a table, feed them good food and even the most dreary evening will turn into a deliciously enjoyable affair.
This time of year, dreary evenings seem to happen a lot. From late winter greys to springtime rain, the weather has us heading to the kitchen for comfort food (and a room full of friends), constantly. So we turned to classic Irish fare as inspiration for a hearty casserole that’s perfect for feeding a whole crowd of favorite people.
To make this dish, we relied on two shortcuts–instant mashed potatoes and canned corned beef. If you prefer a more authentic flavor, feel free to make your favorite mashed potatoes from scratch. This dish is a great way to use leftover corned beef, as well, supposing you have some in your fridge after a St. Patty’s day feast.
No matter how you prepare it, this dish delicious. Fresh chopped herbs season the mashed potatoes, transforming them into delicious colcannon. The corned beef is coated in a light gravy, which keeps the meat moist and tender.
Working with canned corned beef can be a tricky process. The meat is soft and sticky, so using a Meat Chopper is almost a necessity when prepping the gravy. A soft spatula doesn’t quite break up the meat enough, but a meat chopper makes it easy to break the mixture up to cook it evenly.
Once the dish is whipped up, a few pats of butter are added, creating a crispy browned layer once baked.
Similar to Shepherd’s Pie, this dish makes a great make-ahead meal. Prep it in our versatile 3-Quart Ceramic Baking Dish–which can go right from your fridge to the oven, and looks great on your table, too! Then, call your friends and enjoy an evening of food and laughter.
After all, that’s the Irish way…and it’s a delicious way, indeed.
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Corned Beef and Colcannon Casserole
Our version of Shepherd's Pie, inspired by all the best classic Irish comfort foods
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1/4 cup sweet onion, finely chopped
- 1 (12 oz) can corned beef
- 2 tablespoons cornstarch
- 1 cup half and half (or heavy cream)
- 4 cups mashed potatoes, prepared
- 1/2 cup fresh chopped parsley, sage or dill
- 6 tablespoons butter
- salt and pepper
Preheat oven to 400 degrees. In a large skillet, heat olive oil over medium-high heat. Add garlic and sweet onion, cook until aromatic, about 1-2 minutes. Add corned beef and cornstarch, mixing together with a meat chopper until the texture of ground beef. Turn heat to medium, add half-and-half and 1/2 teaspoon pepper to the pan. Cook just until mixture begins to thicken. Remove from heat and pour into a 9x9" pan or Good Cook 3-Quart Square Ceramic Baking Dish. Mix together mashed potatoes and parsley. Salt to taste. Spoon on top of corned beef mixture. Top with several pats of butter. Bake for 20-30 minutes, or until the mashed potatoes begin to brown lightly. Serve and enjoy!