Ingredients
Serves: 4
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 large potatoes, peeled and thinly sliced
- 1 leek, sliced
- 3/4 pint beef stock (I add a little instant gravy granules to thicken)
- I large tin corned beef, sliced
Method
Prep:15min ›
Cook:1hr30min ›
Ready in:1hr45min
- In an oven-proof casserole dish, layer ingredients finishing off with a layer of potatoes on the top.
- Make up stock with gravy granules to thicken.
- Pour over the stock, cover and bake in the centre of the oven at 190 degrees C for 1 hour 30 mins.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
I halved the recipe as it was just a meal for myself, and only used carrots and potatoes as they were all I had in the house. And I must say OMG this is delicious, I'm so going to make it again if I have half a can of corned beef in the fridge - 31 Dec 2009
Yummy and so easy! I don't use gravy granules so I used a little cornflour to thicken the gravy and it was perfect. I might try swede in place of parsnip next time as the parsnip does make it quite sweet. Looking for something cheap but wholesome with lots of lovely veggies, then this is a good recipe to use. - 01 Feb 2012
Really tasty. Adding gravy granules is a must - I didn't, so the gravy was thin. I will most certainly make this again, thanks. - 07 Mar 2010