Corned beef and onion gravy

    30 min

    A recipe from my grandparents that I love! They told me that after the second world war fresh meat was hard to come by so this was a great tasty filling recipe that used the available tinned meat.

    60 people made this

    Serves: 4 

    • 4 or 5 medium potatoes
    • peas (as required)
    • 1 large onion
    • splash of oil (olive or sunflower)
    • 1 tin corned beef
    • 2 oxo cubes
    • 30g self raising flour
    • 1 pinch salt
    • 25g butter

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Peel the potatoes and boil for 20 minutes in salted water. Cook the peas either in boiling water or in the microwave as you would normally.
    2. While the potatoes are cooking peel and dice the onion and fry in the oil until soft. Empty the tin of corned beef into the pan and break it up with a spatula.
    3. Put the flour in a blender and add about 100ml water. Whisk until there are no lumps. Top up to 500ml with cold water and add to the onions and corned beef.
    4. Crumble in the oxo cubes and bring to the boil stirring occasionally.
    5. If the gravy is too thick add a bit more water. Allow to simmer for 5 minutes.
    6. When cooked, drain the potatoes, add the butter and a drop of milk and mash.
    7. Serve and enjoy!


    You can use other or extra vegetables if you like.

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