This is a family variation on the traditional mince beef version and is very quick to prepare, once you’ve fought with the corned beef tin!

Serves: 4 


  • potatoes
  • butter and milk to taste
  • 1 onion, peeled and diced
  • 1 tablespoon olive oil
  • 1 tin corned beef
  • 4 teaspoons beef gravy granules
  • 150ml (1/4pt) boiling water
  • peas
  • grated cheese


  1. Peel and chop enough potatoes for the dish you are using. Boil for about 20 minutes or until soft. Drain and mash, adding milk and butter if preferred.
  2. Peel and dice the onion and fry in a little oil until soft and golden brown. Remove from the heat.
  3. Dice the corned beef and add it to the onion.
  4. Make up very thick gravy using enough granules for 1/2 a pint, but enough water for 1/4 pint. If you are using Bisto, this means 4 teaspoons.
  5. Add the gravy to the corned beef and onion and mash together with a fork.
  6. Cook some frozen peas. Put in the bottom of an ovenproof casserole dish.
  7. Add the corned beef and onion and gravy mixture to the dish. Top with the mashed potatoes and grated cheese and put under a hot grill until cheese is golden brown.