Peel the carrots and potatoes and chop into bite-sized pieces. Put a pan of water on to boil and parboil the potatoes and carrots for around 10 minutes.
Meanwhile, slice the onion, heat a splash of oil in a large frying pan and fry the onion until it begins to soften.
Drain the parboiled potatoes and carrots and add to the onion in the frying pan.
Cube the corned beef and add to the other ingredients. Fry for 2 minutes then pour in the gravy and season with salt and pepper. Cook until potatoes and carrots are soft.
Serve in bowls and eat with a spoon.
Tips: The corned beef will mush up but that's supposed to happen.
Make sure you stir regularly as it will stick to the bottom of the pan.
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