• Heat one tablespoon of olive oil in a medium-sized skillet over medium heat. Cook onion and carrots until slightly softened. Remove vegetables from pan and set aside.
• Increase the heat to medium-high and add the other tablespoon of oil. Add the cubes of steak and cook turning to evenly brown all sides.
• Add the beef stock, tomato puree, and Worcestershire sauce to the skillet and stir to combine. Return onions and carrots to the skillet. Tie the thyme and Rosemary into a small bundle with kitchen string and add to the skillet. Bring to a mixture to a boil, and then reduce to a simmer partially covering with a lid. Simmer for about an hour or until the liquid has thickened.
• To make the champ mash for the topping, boil the potatoes in a large pot of water until fork tender. Drain potatoes and mash together with milk and butter until smooth and creamy. Mix in green onions and season to taste with salt and pepper.
• Heat oven to 350°F and lightly spray an oven proof baking dish with non-stick spray.
• Pour the beef gravy mixture into the baking dish and top with the mashed potatoes. Sprinkle the top with fresh ground black pepper.
• Bake for 25 to 30 minutes or until the tops of the potatoes have started to brown.

Paddy Rolls

• Prepare all of the ingredients by dicing or shredding.
• Heat a large non-stick skillet over medium high heat. Pour oil into skillet, when hot add cabbage and onion and cook until onions are translucent.
• Add corned beef and cook stirring occasionally for about 5 minutes or until corned beef is hot.
• Remove pan from heat and transfer mixture into a mixing bowl to cool. Once room temperature add thousand island dressing and cheese. Toss to mix.
• Mixture is ready to use, or can be held in a covered container in the fridge for three to four days.
• When ready to make Paddy Rolls, heat oven to 400°F, (use convection if you have it).
• To assemble, place about 2 tablespoons of the corned beef mixture in the center of the egg roll wrap and fold into an egg roll.
• Moisten the flap of the wrapper and roll to close.
• Tip: Mix a bit of cornstarch with water to seal your egg rolls.
• Place egg rolls flap side down on a lightly oiled baking sheet.
• Brush lightly with olive oil or spritz with cooking spray. Be sure to get all sides.
• Place in hot oven for 10 – 12 minutes or until wrappers are golden brown.
• Transfer to a wire rack to cool slightly before serving.

Horseradish Sauce

• Mix all ingredients in a small bowl.
• Chill in fridge

Serve

• Serve with Thousand Island dressing and horseradish sauce for dipping.