The love child of Shepherd's Pie and Corned Beef Hash! With a delicious corned beef filling, topped with mashed potatoes and cheese. Can be made with leftover corned beef or canned corned beef.
3Tablespoonsdried bread crumbs, or 1/4 cup fresh bread crumbs
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Instructions
Make the Mashed Potatoes: Add peeled, cut potatoes (evenly sized) to a large pot of cold water. Add salt to the water. Bring to a boil over high heat and cook until potatoes are tender, 10-20 minutes, depending on the size of the potatoes.
Meanwhile, heat milk and butter in a small saucepan over low heat until warm, then keep warm until needed.
Drain the potatoes then return the potatoes to a dry pot. Place over medium heat on the stovetop. Add milk/butter mixture to the pot. Mash potatoes until smooth. *Add a bit more milk, if needed. Taste and add salt and freshly ground pepper, to taste. Cover and set aside (or cover and refrigerate if making ahead).
Preheat the oven to 400F.
Make the Filling: Heat 2 Tbsp butter in a large skillet over medium heat. Add the onions and cook until softened and just starting to turn golden. Add the Worcestershire, ketchup, chicken broth, parsley and thyme to the skillet. Simmer over medium heat until the liquid reduces by half. Add the corned beef and reduce the heat slightly. Simmer for 3-4 minutes or until there is only a bit of liquid left in the mixture (don't let all of it cook off). Taste the mixture and add additional salt and freshly ground pepper, as needed.
Spoon the filling into a small baking dish (8-inch round-ish). Spoon mashed potatoes over top in an even layer. Top with shredded cheese, then sprinkle with bread crumbs. To catch any bubbleovers, place the baking dish on top of a baking sheet.
Bake in a preheated oven for about 30 minutes, or until the filling is heated through and bubbling and the top is lovely and golden.
Notes
Recipe tips! If you find yourself a little short of corned beef, consider adding in some of the Variations listed below to make up for the lesser amount of corned beef.Be sure not to skip the step of reducing the liquid in the skillet before adding the corned beef. This process concentrates the flavours of the Worcestershire and Ketchup and makes for a fuller-flavoured finished dish.After you have added the corned beef, simmer the mixture until there is just a bit of liquid in the pan, but don't cook it until ALL the liquid has evaporated. Leaving some liquid will keep your corned beef layer moist as it cooks in the oven.VariationsAdd frozen peas to the simmering corned beef mixture. Add some diced tender-crisp, cooked carrots to the corned beef mixture. How about a bit of shredded cabbage? Add some thinly sliced cabbage to the simmering corned beef mixture.Be sure to read the notes above this Recipe Card, where I share some valuable tips, options, substitutions and variations for this recipe! You'll also find step-by-step photos that you might find helpful.