Step 1

Peel and chop the potatoes into rough pieces , then boil them in a pan of salted water for about 15 minutes or until they are just cooked.

Step 2

Chop and rough dice 2 brown onions. Heat 50 ml of olive oil in a cast iron cooking pot. Fry off the onions until they are just starting to go brown.

Step 3

Once the potatoes are cooked, drain them off and put them in a saucepan or mixing bowl. Smash the potatoes up with a potato masher so that they are rustic and in random small chunks.

Step 4

Add the Potatoes to the onions then continue to cook for about 20 minutes, mixing them with a wooden spoon as they cook. When you mix them up they should have started to brown and are slightly crispy.

Step 5

While the potatoes and onions are cooking you should prepare the seasoning. Mix the Brown sauce, Dijon mustard, Worcestershire sauce & Pepper into the mashed potato and mix it in with a wooden spoon. Cut up the corned beef into chunks then Mash it into the potatoes.

Step 6

Then add the Corned Beef mixture to the potatoes, combining the lot together.

Step 7

Cook for a further 5 minutes then transfer to an oven dish. Cook in a preheated oven at 170 - 180 c for about 20 minutes or until the top has started to go brown and crispy.