1 1/2 – 2 lbs potatoes (peeled and quartered)
2 cups water
1 tbsp salt
4 tbsp butter (1/2 stick)
3 tbsp Kendel Olive Pomace Oil
1 med onion (chopped) (approximately 1 1/2 cups)
1 cup carrots (diced)
1 cup sweet peas (frozen or canned)
1 cup Kendel Sweet Corn
1 cup Kendel Cream Style Corn
2 large (12 oz) Kendel Corned Beef
1 tsp Kendel Spicy Sweet Garlic Sauce
1 tsp Kendel Scotch Bonnet Pepper sauce
2 cups grated cheddar cheese
Salt and pepper to taste
In a medium sized pot, place water, 1 tsp salt and bring to a boil. Add potatoes and reduce to simmer and cook for approximately 20 mins. until tender.
In a large saute pan, add Kendel Olive Pomace Oil and bring to medium heat. Add onions and carrots and cook for approximately 6-10 mins until tender. Add Kendel Sweet Corn and peas and cook for another 2 mins. Add Kendel Corned Beef, Kendel Spicy Sweet Garlic Sauce and Kendel Scotch Bonnet Pepper Sauce and continue to cook for another 3 mins. Season with salt and pepper.
Remove cooked potatoes and place in a bowl with 4 tbsp butter. Mash with a fork or potato masher; season with salt and pepper.
Pre-heat oven to 400 degrees F / 204 degrees C.
Spread the kendel Corned Beef mixture evenly in a large baking dish (8in x 13in). Evenly spread Kendel Cream Style Corn on top of corned beef then top with mashed potatoes. Use fork to rough up the surface of the potatoes to create peaks that will get well browned. Sprinkle cheddar cheese over top of mashed potatoes.
Place in oven and cook for approx. 30 mins. or until browned and bubbling. If necessary, broil for a few min. for added colour.
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