Got a big batch of white bean colcannon you need to use up and need a delicious dish to serve friends and family after turning the river green? As luck would have it, Randall Beans has the perfect suggestion that will keep your gang fortified and waving their shamrock flags during the parade. The secret ingredient is our Randall Bean colcannon, made with our great northern beans, cabbage, potatoes, onions, leeks and scallions. Layered with lean corned beef, this pie is packed with protein! A pot ‘o gold dish that can be served hot or cold.
8 potatoes, thinly sliced
½ pound sliced corned beef from the deli
1 ½ cups Randall Beans colcannon
6 tbs. butter
1 tbs. cornstarch
1 tbs. dried dill weed
1 tbs. caraway seed
Salt and pepper
Melt 1 ½ tbs. butter on bottom of a 10 or 12 inch skillet. Layer potatoes in a circular fan pattern with potatoes overlapping. Press down the potato fan with a piece of tin foil coated with remaining 1/2 tbs. of softened butter. Remove foil. Spread a 3/4 cup layer of Randall Beans colcannon. Layer corned beef and add another layer of colcannon. Finish up the top layer with a fan of potato slices. Press pie down with foil.
Place pie with foil on top in a preheated 450 degree oven. Bake for 20 minutes. Remove foil and bake for an additional 20 minutes. Remove from oven and run a knife around the edge of the pan. Using oven mitts, place a cutting board over the skillet, invert pan. Tap on bottom of skillet. If some potato slices stick, remove with a spatula and arrange on top of pie.
Serve hot or cold with a glass of green beer.