Description
A hearty and comforting bake with layers of potatoes, carrots, and corned beef soaked in rich beef stock.
Ingredients
- 4 large potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 3 carrots, peeled and thinly sliced
- 680 g corned beef, sliced
- 550 ml beef stock
- 50 g unsalted butter, melted
- Salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, to serve
Instructions
- Preheat the oven to 180°C and grease a large ovenproof casserole dish.
- Arrange a quarter of the sliced potatoes in the bottom of the dish, followed by a third of the onions, carrots, and corned beef. Season lightly with salt and black pepper.
- Repeat two additional times, finishing with a final layer of potatoes on top.
- Pour the beef stock evenly over the layered ingredients and brush the top potato layer with melted butter.
- Cover the dish with parchment paper and foil. Bake for 50 minutes.
- Remove the parchment and foil and continue baking for an additional 15-20 minutes, or until the potatoes are golden and crisp on top.
- Let rest for a few minutes before serving hot with crusty bread on the side.
Notes
Great for meal prep; can be stored in an airtight container in the fridge for up to three days. Can also be frozen.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British