Corned beef hotpot recipe

  • Serves 4
  • 20 mins to prepare and 1 hr 30 mins to cook
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Customer recipe by Anne Coghlan
Added 36 months ago

Preheat oven to Gas mark 6, 200° C.

Place a layer of sliced potatoes in the bottom of an ovenproof dish, season with black pepper and add a layer of sliced onions, then a layer of sliced carrots. Repeat these layers and season with black pepper.

Finish with a layer of sliced potatoes. Pour the made up beef bourguignon mix over the layers and cover with a lid or foil and cook in the preheated oven for 60 minutes.

Remove the lid, brush with melted butter and cook for a further 15 minutes until the top layer of potato is brown.

]Serve with marrowfat peas or baked beans.

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  • 1 tin corned beef thinly sliced
  • 3 large potatoes thinly sliced
  • 2 medium onion thinly sliced
  • 2 carrots thinly sliced
  • 1 packet beef Bourguignon mix made up with water as per pack instructions
  • sprinkling of black pepper
  • 25g melted butter
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