Ingredients

Instructions

  1. Cook the potatoes in boiling, salted water for about 10 minutes until tender. Drain.
  2. Heat the oil and saute the onion for a few minutes until transparent. Lift out with a slotted spoon and put in a bowl.
  3. Add the corned beef, tomatoes (with their juice), salt and pepper to the onion and mix well. Turn the mixture into an ovenproof dish.
  4. Pre-heat oven to 200°C (400°F) or Gas No 6.
  5. Mash the potatoes, then beat in the milk and beaten egg to make a soft fluffy consistency.
  6. Spoon the potato on top of the corned beef mixture and level off with a fork.
  7. Cook for about 25 minutes until the potato is brown and crispy.