Feeds 3 to 4 people
1 tin of good quality corned beef
pt – pt of beef stock
1 medium carrot per person
2 medium onions
4 to 5 large potatoes (at least 1lb)
4oz Cheddar cheese (optional)
Olive or groundnut oil
1 tsp cornflour
Divide the corned beef lengthways into six to eight slices
Peel then cut onions into in slices
Scrub carrots then cut into in slices
Peel then cut potatoes lengthways into in slices
Preheat oven (Gas 7, 180C)
Spread oil very thinly over the bottom of a heavy based casserole dish. Cover with potato slices, followed by half the onions then half the carrots. Position half of the corned beef slices on top of these vegetables.
Repeat the layering –more potato slices followed by the rest of the onions, carrots and corned beef.
Top it all with a final layer of potato slices, making sure the vegetables underneath aren't visible. Pour over enough stock to very lightly cover the top potato layer.
Alternatively, add enough stock to cover the corned beef, and sprinkle cheese evenly over the top layer.
Cover the casserole dish with a lid or foil, then cook in the middle of the oven for one hour. Remove the lid or foil, check the seasoning, then cook uncovered for another 20 minutes or until the top layer of potatoes is browned.
Remove the corned beef and vegetables to plates using a slotted spoon.
In a cup, cover one teaspoon of cornflour with a small amount of cold water. Stir this well then pour it into the panacalty gravy. Stirring continuously, heat the gravy on the hob until it thickens, then pour it over the plated meal.