Corned beef and cabbage shepherd's pie

Put the corned beef in a pot with onions, celery and the spice packet; cover with cold water, no salt.

Bring to a boil over high heat, then cover and simmer gently on low 3 and a half hours.

Remove the beef to a bowl and cool before cutting.

Taste the broth for salt; bring back to a boil over medium-high and cook the cabbage pieces 5 minutes until just softening; remove and cool.

Cook the thick-sliced carrots in the same liquid about 5 minutes until just softening; remove and cool.

Reduce to medium and boil the potatoes in the liquid until tender; keep the liquid.

Separate the cooled beef along the fat seam and slice across the grain, trimming any large solid fat.

Mash the potatoes with butter, salt, black pepper, cayenne and milk until smooth; stir in grated Irish cheddar.

Layer in a buttered casserole dish: cabbage pressed down firmly, then carrots, then the corned beef, fatty pieces spread evenly.

Pour in 1 cup of the corned beef broth.

Dollop the potatoes over, spread with a spatula to the edges, texture with a fork both ways, sprinkle more cheddar.

Bake in the center of a 400 degree oven 45 minutes to an hour until browned.

Rest about 10 minutes; serve with spring onions and some cooking liquid.