Corned Beef Colcannon Bake
Servings: 12 servings

1 lb corned beef pre-cooked
1/2 head cabbage chopped
3 lbs potatoes red or russet
1 tsp salt
8 tbsp butter melted
1/2 cup beef broth
1/2 cup milk
1 tbsp salt
1 tsp garlic powder
1 tsp black pepper
1/2 cup aged white cheddar shredded


Peel and chop your potatoes into about 1 inch cubes, placing into a large pot with about 6 quarts water. Bring water to a boil and cook until potatoes become fork tender; about 20-25 minutes.

Strain potatoes and place in a large bowl. Mash with a potato masher. Stir in garlic butter, beef broth, milk, salt, pepper and garlic powder

While the potatoes are boiling, shred corned beef and cabbage.

With oven preheated to 375 F. Combine mashed potatoes, cabbage, corned beef and place in a 9×13 pan. Top with additional cheese and bake for 25-30 minutes until golden brown.