Corned Beef Agnolotti in a Mustard Cream with Root Vegetables

A festive addition to any St. Patrick’s Day menu, or a year-round option for Irish bars and gastropubs.


  • 4-5 Corned Beef Agnolotti (#01172)
  • 2 tbsp. cooking oil
  • 4 pearl onions
  • 1 carrot, peeled and diced
  • 3 Brussels sprouts, halved
  • 2 oz. basic Béchamel sauce
  • 2 tbsp. stone ground mustard
  • 1 tbsp. Irish cheddar cheese, crumbled

How to Make It

  1. In a small saucepan, boil water to cook Agnolotti.
  2. Meanwhile, heat oil in a preheated saucepan and caramelize the onions.
  3. Add carrots, Brussels sprouts, and butternut squash and cook until tender.
  4. Remove vegetables from heat and keep warm; add Béchamel and mustard, whisk together, and heat.
  5. Boil Agnolotti for 3-4 minutes.
  6. Transfer vegetables to plate, place Agnolotti on top, and top with mustard béchamel; garnish with crumbled Irish cheddar and serve.

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