About this recipe:Comfort food, pure and simple, using storecupboard ingredients. Serve with fried egg and grilled tomato for a hearty breakfast or brunch, or on its own with some green veg for supper.
4 large King Edward potatoes, peeled and cubed
1 (420g) tin baked beans
1 (340g) tin corned-beef, broken into pieces
1 dash Worcestershire sauce
75g (3 oz) grated Cheddar cheese
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Place the potatoes in a large pot with just enough water to cover. Bring to the boil and simmer until tender, about 10 minutes. Drain and mash, flavouring with milk, butter, salt or however you normally like to make them.
Pour the baked beans into the bottom of a 1.5 litre casserole dish. Place the corned beef on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with the mash.
Bake uncovered for 25 minutes in the preheated oven. The mash should start to crisp, but not yet brown. Top with the cheese and return to the oven. Bake for another 15 to 20 minutes or until cheese is browned.