Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat the oven to 375 degrees. Line a 6-inch spring form pan with aluminum foil; set aside.

2. Step2

   Prepare Rainbow Roasted Vegetables: Add spinach to a large skillet over medium heat. Add a few tablespoons of water and cook until wilted; remove from pan, cool, and wipe out skillet. Squeeze spinach to remove excess water. Divide cabbage, carrots, sweet potatoes, golden beets, and red beets between 2 sheet pans. Gently toss with olive oil. Roast 20 to 30 minutes or until slightly dried and fork-tender; draining any excess water. Set roasted vegetables aside; reduce oven heat to 350.

3. Step3

   Make Corned Beef Layer: Add  butter to a medium saucepan over medium-high heat. Add onions, parsley, and thyme. Saute until onions have softened and herbs are fragrant, about 5 minutes. Stir in brown sugar, beef concentrate, beef broth, and corned beef; heat through. Sprinkle beef with flour and allow mixture to thicken slightly. Remove from heat; stir in whiskey and season with salt and pepper. Cool slightly.

4. Step4

   Make Colcannon Potatoes: Heat butter in a large skillet over medium heat; add leeks, garlic, and season with salt. Cook until leeks are tender, about 3 to 5 minutes. Stir in cabbage and cook for 5 minutes or until wilted. Stir in mashed potatoes until well combined and set aside.

5. Step5

   Make Herbed Buttermilk Pie Crust: In a large bowl, combine flour, chives, parsley, thyme, and salt. Slowly add oil and buttermilk and stir until a soft ball is formed, add more buttermilk as needed; do not over mix. Lightly flour 2 sheets of wax paper. Place half of the dough in between the sheets of wax paper. Roll to 1/4-inch-thick. Repeat process with remaining dough; set one portion of dough aside and place remaining portion into lined spring form pan.

6. Step6

   Make Egg Wash: In a small bowl, beat together egg and water; set aside.

7. Step7

   Fill the Pie: Layer pie with corned beef mixture, Colcannon Potatoes, spinach, cabbage, carrots, sweet potatoes, golden beets, and red beets. Top pie with remaining dough portion, trimming to fit the top of the pie. Seal, pinching dough together, and brush with Egg Wash. Bake 1 hour or until crust is golden brown and flaky. Allow to cool on a wire cooling rack for 10 minutes; remove from spring form pan and cool slightly.

   Hyvee Culinary Expert Tip

   It’s important to make sure each layer, especially the vegetables, are dried thoroughly before adding to the pie. Any excess water will pool at the bottom of the pie causing the bottom crust to become soggy.

   Chef Elizabeth, The Braided Apron HSTV Personality