Corned beef hotpot

    1 hour

    Easy and cheap potato and corned beef casserole. If you don't like tomatoes you can omit them and use extra beef stock but it will be thinner.

    Northumberland, England, UK
    202 people made this

    Serves: 4 

    • 2 large potatoes, thickly sliced
    • 1 beef OXO® cube
    • 1 (400g) tin chopped tomatoes
    • 1 large tin corned beef, cubed
    • 1 onion, chopped
    • 1 handful frozen peas
    • 28g (1oz) melted butter
    • salt and pepper

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. Par boil potatoes for 10 minutes and drain.
    3. In a jug make up 300ml (1/2 pint) of OXO stock and mix with tomatoes.
    4. In a medium sized ovenproof dish add half the corned beef, half the tomato mixture, and half the onions. Add a sprinkle of peas.
    5. Carefully add a layer of par boiled potato slices. Add the remaining corned beef, tomato mix, onions and peas.
    6. Add another layer of potato slices, brush with melted butter, season with salt and pepper.
    7. Bake until potatoes are browned, about 45 minutes.

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