Ingredients

For the squashed potato topper:

• 2 pounds baby red or yellow potatoes
• Kosher salt
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 teaspoon caraway seed
• Freshly ground pepper

For the casserole filling:

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 pound thick-cut good-quality corned beef, chopped
• 1 pound ground beef sirloin
• 3-4 cloves garlic, finely chopped
• 2-3 small stalks celery with leafy tops, finely chopped
• 1 large fresh bay leaf
• 1 carrot, chopped
• 1 onion, chopped
• Kosher salt and freshly ground pepper
• 3 tablespoons butter
• 2 rounded tablespoons all-purpose flour
• 1 cup lager beer, at room temperature
• 3 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 can beef consomme (10 ounces) or 1 1/2 cups beef stock
• 1 bag sauerkraut (1 pound), rinsed and drained well
• 1 1/2 cups shredded good-quality Swiss cheese
• 1 cup shredded or crumbled sharp white cheddar cheese
• 1 small bunch watercress, chopped

For the Russian dressing topper:

• 1 cup sour cream
• 1/3 cup ketchup
• 2 tablespoons sweet pickle relish
• A few dashes of hot sauce
• Kosher salt and freshly ground pepper

Description

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