Ingredient:
60 g (2 oz) butter
1 large onion, chopped
750 g (1 ½ lb) potatoes, cut into small chunks
300 ml (1/2 pint) beef stock
Salt and black pepper
1×325 g can corned beef, cut into chunks
Chopped parsley, to garnish
Method:
Melt the butter in a large ovenproof frying pan add the onion, and cook gently, stirring occasionally, for a few minutes until softened.
Add the potatoes and stir to coat in the butter. Pour in the stock, and season with salt and pepper. Simmer for 10-15 minutes until the potatoes are tender and the stock absorbed.
Stir in the corned beef and heat to warm through. Put the pan under a hot grill, 7 cm (3 in) from the heat, to brown the top. Garnish with parsley.
60 g (2 oz) butter
1 large onion, chopped
750 g (1 ½ lb) potatoes, cut into small chunks
300 ml (1/2 pint) beef stock
Salt and black pepper
1×325 g can corned beef, cut into chunks
Chopped parsley, to garnish
Method:
Melt the butter in a large ovenproof frying pan add the onion, and cook gently, stirring occasionally, for a few minutes until softened.
Add the potatoes and stir to coat in the butter. Pour in the stock, and season with salt and pepper. Simmer for 10-15 minutes until the potatoes are tender and the stock absorbed.
Stir in the corned beef and heat to warm through. Put the pan under a hot grill, 7 cm (3 in) from the heat, to brown the top. Garnish with parsley.
