Ingredients
Scale
- 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
Instructions
- In a large bowl combine cornstarch, dill, caraway, salt, pepper and 4 tbs. of melted butter. Add potato slices and mix so that the potato slices are evenly coated.
- 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.