I always take advantage of the sales on brisket and cabbage at this time of year and make corned beef. Since the corned beef briskets are over 2 pounds, I inevitably end up with leftovers. This is a quick and easy recipe to use up the leftover corned beef. And since cabbage is going for 25 cents a pound in my local grocery store, it is also quite frugal.It may seem that there is a lot more cabbage than corned beef, but the cabbage will shrink while it is cooking.
How to Make Gravy from Corned Beef:
Place 1 cup of corned beef drippings (don’t strain) in a small pot. If you don’t have 1 cup add enough beef broth to the drippings to make 1 cup.
Add a tablespoon of cornstarch to the drippings and whisk it in. Cook over a medium flame until it reaches a boil. Continue boiling, while stirring until the gravy thickens, approximately 2 – 3 minutes.
Whenever I say use leftover mashed potatoes in a recipe, someone always says, “We never have leftover mashed potatoes”. So I am going to give you permission to make mashed potatoes on purpose just to put on this casserole. Use your favorite mashed potato recipe; I used Dairy-Free Garlic Mashed Potatoes in this casserole.
Corned Beef and Cabbage Casserole with Mashed Potato Crust
Adapted from Corned Beef and Cabbage Casserole
Yield – 8 servings
Preparation Time – 10 minutes
Cooking Time – 30 minutes
- 1/2 head of cabbage, shredded
- 2 cups diced leftover corned beef
- 1 cup gravy
- 2 1/2 – 3 1/2 cups mashed potatoes
- Preheat oven to 350 degrees. Grease a 13×9 baking dish.
- Layer shredded cabbage in the bottom of the baking dish.
- Spread corned beef over the cabbage.
- Pour gravy over the corned beef and cabbage.
- Spread mashed potatoes over the corned beef.
- Place in the oven and bake at 350 degrees for 30 minutes.