Corned Beef Sliders with Cabbage Slaw and Shepherds Pie Burgers

CHICOPEE, Mass. (Mass Appeal) – Shepherds Pie Burgers and Corned Beef Sliders make for the perfect St. Patrick’s Day Lunch! Blogger Dan Whalen from showed us how to make them!

Shepherds Pie Burgers

1/2 cup corn – roughly diced
1/2 cup diced onion
1/2 cup diced carrot
2 tablespoons butter
1 pound ground beef
1 tablespoon Worcestershire
3 Yukon gold potatoes
1 clove garlic -grated
1/2 stick butter
1/4 cup milk
Salt and pepper
Cheddar cheese slices
Burger buns

Roast the potatoes at 350 until tender. Remove skin and mash with the garlic, butter, milk, and salt and pepper. Add more butter and milk if needed.
Saute the corn, carrot, and onion in the 2 tablespoons of butter for about 5 minutes, just to soften. Mix the veggies into the beef with the Worcestershire sauce and some salt and pepper. Mix well. Form 4 burger patties. Grill the burgers about 6-7 minutes on the first side. Flip and top with the potatoes and then the cheese. Cover and grill another 5 or so minutes until cooked to your desired temperature. Serve on the buns

Corned Beef Sliders with Cabbage Slaw!

Leftover Corned Beef
Mini Potato Buns
2 cups shredded cabbage
1 cup shredded carrots
1 clove garlic -grated
5 green onions
2 tablespoons mayo
1 tablespoon sriracha
1 tablespoon rice vinegar

Mix the slaw ingredients and allow to sit an hour or so to combine. Heat the corned beef slices and place on the bottom bun. Top with the slaw and top bun and serve.

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