As Abbie mentioned in her Corned Beef & Pasta recipe we are making meals with what we have in the house, so here is yet another recipe with corned beef.
On our last visit to Costco, before the lockdown happened, we hardly managed to get anything we normally buy from there so we picked up what we could. One of these things was 12 cans of corned beef, plus we already had a few in the house already so now we need to use it once or twice a week to eek out the meat we have in the freezer to limit out trips to the supermarket.
We wouldn’t normally use more than one can every 3 to 4 weeks, mainly due to the fact it’s processed and the fat content but needs must.
The recipe we did today I found on the Princes website and just has a bit of a play around with the ingredients. So, here is my take on a Baked Corned Beef Hash
- 1 x 340g can corned beef, cut into chunks
- Around 750g potatoes mashed
- 100g leeks sliced (we used frozen but you can use 1-2 fresh leeks)
- 2 tbsp tomato puree
- 2 tsp Worcestershire sauce
- 2 tsp mushroom ketchup (optional)
- 10g butter
- 2 tbsp milk
- 400g can baked beans
- 100g cheese, grated
- Salt and freshly ground black pepper
- Preheat the oven to 180°C, Gas Mark 4. (reduce slightly for a fan oven). Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender. Simmer the leeks in boiling water for 10 minutes.
- While those are cooking, put the chunks of corned beef into a bowl with the tomato puree, Worcestershire sauce and mushroom ketchup (optional). Stir together gently.
- Drain the cooked potatoes and mash them with the butter and milk. Season to taste, add about a third of the grated cheese, then stir in the drained leeks.
- Pour the baked beans into an ovenproof dish and spread the corned beef mixture over the top. Place the mashed potato mixture on top and spread it out evenly. Sprinkle the cheese over the surface and bake for 30 minutes or until the top goes slightly crispy and the cheese browns.