Corned Beef Shepherd’s Pie
The hurricane season is here and promises to be very active. Don’t despair: Chef Noel Cunningham is here to help you prepare fresh and tasty meals made from disaster essentials in the comfort of home. Try his mouth-watering corned beef shepherd’s pie recipe today.
1 tin corned beef
2 spring onions (finely chopped)
1 medium tomatoes (diced)
1 stalk scallion
Salt and pepper
1/4 cup water or beef stock
2 lb Irish potatoes (peel and cut into cubes)
1 tin corn
1/2 cup milk
Set oven to 350? F. In a large pot of boiling cook potato until tender. Drain then mash with butter, milk, salt and pepper until creamy.
For the corned beef: In a heated frying pan saute onion and tomato then add corned beef, season with salt, pepper and ketchup. Stir to combine then add water or stock to loosen up.
For layer: In a baking dish add corned beef mixture, then add corn and top with mashed potato, then put to bake until golden for 15 to 20 minutes.