2 tablespoons melted butter
2 tablespoons olive oil
1 ½ to 2 pounds ground sirloin
2 medium onions, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
2 cups beef broth or water
½ tablespoon dried oregano
½ tablespoon dried basil
¼ cup chopped fresh parsley
Salt and freshly ground pepper
2 cups fresh or frozen corn kernels
6 cups Irish mashed potatoes (see below)
         or your favorite mashed potatoes

1. Preheat oven to 375° . Grease a large 13 x 9 inch casserole (or 6 large individual soufflé dishes) with 1 tablespoon of the butter. In a large heavy skillet, heat ½ tablespoon olive oil. Crumble half of the beef into the very hot pan and cook over high heat until browned, 3 to 5 minutes. Transfer to a bowl with a slotted spoon and repeat with the remaining beef.
   
   
2. Add the remaining olive oil to the drippings in the skillet and lower heat to medium. Add onions and garlic and sauté until transparent, about 5 minutes. Return the beef and any meat juices to the skillet and stir in the tomato paste.
   
   
3. Stir in beef broth, oregano, basil and parsley and simmer 10 minutes. Add salt and pepper to taste.
   
   
4. If making individual servings, divide beef mixture among soufflé dishes and top with 1/3 cup corn kernels, and 1 cup mashed potatoes; otherwise add beef mixture to casserole, add corn, and top with a layer of mashed potatoes. Brush surface with remaining melted butter and bake for 30 minutes or until potatoes are golden.

8 Russet Potatoes, peeled and quartered
¼ cup olive oil
1 cup hot milk
4 tablespoons butter
Salt and freshly ground pepper
1 small head cabbage, chopped
2 medium onions, chopped
4 cloves garlic, minced

1.    In a large saucepan, cook potatoes in boiling water until tender; about 25 minutes. Drain and mash with a hand masher. Add olive oil, milk and half of the butter and mash well. Add salt and pepper to taste.
2.    Meanwhile in a medium saucepan of boiling water, cook the cabbage until almost tender, about 5 minutes; drain in a colander.
3.    In a large skillet, melt the remaining butter and sauté onions and garlic over medium heat until transparent, about 5 minutes. Add cabbage and cook another 5 minutes or until tender. Season with salt and pepper.
4.    Fold cabbage mixture into mashed potatoes.