Corned Beef Cottage Pie

Leftover corned beef cottage pie.

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Step 1

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.

Step 2

Meanwhile, heat milk and butter in a small saucepan over low heat until warm, then keep warm until needed.

Step 3

Drain then return potatoes to dry pot. Place over medium heat on the stove top. 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).

Step 4

Preheat the oven to 400F.

Step 5

Make the Filling: Heat 2 Tbsp butter in a large skillet over medium heat. Add the onions and cook until softened and starting to turn golden a bit. Add the Worcestershire, ketchup, chicken broth, parsley and thyme to the skillet. Simmer over medium heat until liquid reduces by half. Add the corned beef and reduce heat slightly. Simmer 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.

Step 6

Spoon 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.

Step 7

Bake in preheated oven for about 30 minutes, or until filling is heated through and bubbling and top is lovely and golden.

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