Vrghr did another outing to cook for friends last weekend. Had a belated St. Patrick's Day meal.

Folks wanted some corned beef & cabbage, but wuffy didn't want to stick with the traditional "boiled meal" layout, so decided to kick something up a little. Rolling with a recipe from Chef John on Food Wishes, Vrghr turned his fantastic pressure-cooker corned beef into a variation on Shepherd's Pie.

This was a very easy dish to create, and absolutely delicious to eat! It easily made 12-16 servings, and 5 people finished up at least half the casserole. So it was evident that folks really enjoyed it!

You can find the original recipe for the pressure cooker corned beef here: https://www.furaffinity.net/view/16026268/ Wuff didn't do the final steps to glaze the beef in the oven. It isn't needed for this casserole version.

Give this a try, and Vrghr's sure you'll enjoy the results!

INGREDIENTS:
(Vrghr's Pressure Cooker Corned Beef recipe found here: https://www.furaffinity.net/view/16026268/ )
4 lb Corned Beef (fatty point) (May use multiple portions)
1-2 Medium Cabbages, outer leaves removed, cut into quarters and core removed and diced
4-6 Carrots, peeled & sliced into 3/4 in. segments
3-4 lbs Russet potatoes (peeled), cut into 2 in. segments
1 stick butter (1/4 lb), cut into 4-5 pieces (use Irish butter if you can get it)
1 C Broth from the Pressure Cooked Beef (for the Casserole)
1 C Broth from the Pressure Cooked Beef (approx, for the mashed potatoes)
1 lb Irish Cheddar cheese, grated (separated)
1 tsp White pepper
Approx 1 tsp salt (to taste, as the broth from the corned beef will be somewhat salty)

DIRECTIONS:
Make Vrghr's Pressure Cooker Corned beef. Remove the beef and wrap to hold after cooking, but do not glaze it in the oven. Remove the flavoring veggies (carrots & onions) and reserve the broth in the pressure cooker for the rest of the veggies to come

The veggies are cooked separately to make sure all are cooked to the proper amount, and to make layering them into the casserole easier
Cook the Carrots:
Put the sliced carrots into the reserved broth in the pressure cooker / instant pot. Pressure cook on high pressure for 3 minutes. Do a quick release
Remove the cooked carrots with a slotted spoon or spider, and reserve

Cook the Cabbage:
Place the cabbage quarters and diced cores into the pressure cooker / instant pot. Pressure cook on high pressure for 2 minutes. Do a quick release
Remove the cooked cabbage with a slotted spoon or spider, and reserve

Cook the Potatoes:
Put the sliced Potatoes into the reserved broth in the pressure cooker / instant pot. Pressure cook on high pressure for 8 minutes. Do a quick release
Remove the cooked potatoes with a slotted spoon or spider
Add the cut up stick of butter, 3/4 lb of the grated Irish Cheddar Cheese and about 1 C of the broth from the pressure cooker / instant pot
Mash the potatoes, adding extra broth if needed. You want a somewhat stiff mixture that will hold its shape on top of the casserole
Season with the salt and pepper, tasting for seasoning before salting because the broth from the corned beef and veggies will be nicely salted from the beef
Mix to distribute the seasoning

When the corned been has cooled enough to handle comfortably, slice it across the grain into slabs about 1/3 in. thick

Assemble the Casserole
In a 9 X 13 cake pan or similar, layer the cabbage on the bottom, then layer in the carrots.
Lay the sliced corn beef across the top of the layered veggies, trying to cover the top completely
Pour 1 C of the reserved cooking broth over the beef and veggies

Top with the potatoes, spreading them out evenly over the beef
Using a fork, scratch across the surface to make nice nooks and crannies that will brown up in the oven
Sprinkle the last 1/4 lb of grated cheese over the top of the potatoes

Bake at 400 degrees for 1 hour. If desired, switch oven to broil to brown the top further

Allow to cool about 10-15 minutes to firm up a bit before portioning out.

Place on warmed platters and serve with buttered Irish Soda Bread

!DEVOUR!