Ingredients:

  • 6-8 leftover hot dogs (about 450g / 1 lb), preferably grilled or smoked
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion (about 150g / 5 oz), diced
  • 2 cloves garlic, minced
  • 1 red bell pepper (about 150g / 5 oz), diced
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1/2 cup (120ml) beef broth (or chicken broth)
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) dried thyme
  • Salt and black pepper to taste
  • 1/4 cup (30g) frozen peas (optional)
  • 1/4 cup (30g) frozen corn (optional)
  • 3 lbs (1.36 kg) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) milk or cream
  • 4 tablespoons (56g) unsalted butter
  • 1 cup (100g) shredded cheddar cheese (or your favorite cheese)
  • Salt and white pepper to taste

Instructions:

  1. Boil potatoes until tender. Drain and mash with milk, butter, cheese, salt, and pepper.
  2. Slice the hot dogs into 1/4-inch thick rounds.
  3. Heat oil in a large skillet. Sauté onion until softened, then add garlic and bell pepper and cook until slightly tender.
  4. Add hot dogs, diced tomatoes, beef broth, Worcestershire sauce, smoked paprika, thyme, salt, and pepper to the skillet. Simmer to thicken. Stir in frozen peas and corn, if using.
  5. Pour the hot dog mixture into the baking dish. Spread mashed potatoes evenly over the top.
  6. Bake in a preheated oven at 375°F (190°C) until the potatoes are golden brown and the filling is bubbly.