Corned Beef Cottage Pie Recipe

This recipe came from my mother in law, who claims that she can't cook, but I love this meal as it is easy to make and really tasty.  This usually feeds everyone with a bit left over for the next day, but I would say that it serves 4 - 6 depending on how big you like your portions.

Ingredients

6 - 8 large potatoes

3 large carrots

1 large onion

2 cloves of garlic finely chopped

2 tins corned beef

1 beef stock cube (I use one that would make 500ml stock)
small amount of butter and milk for the mashed potato

mixed herbs

Method

1. Preheat the Oven to 200 c or Gas Mark 6
2. Peel the potatoes and put them on to boil.
3. Peel and chop the carrots, onions and garlic quite finely and put them into an oven proof dish.  Once the potatoes start to boil, spoon out some of the water into the oven dish so that the onions and carrots are covered. Don't use too much water as it will make the base too runny.
4. Pop the oven dish into the the oven and leave for about ten minutes, take the dish out and add the stock cubes and the mixed herbs and mix well.  Put the dish back in for another ten minutes.
5. Once the potatoes are ready, drain and mash with butter and season.  Put to one side.
6. Take the oven dish out and mash the corned beef into the stock and vegetables.  Put the mashed potato on the top to cover all of the meat and then put back into the oven for about thirty minutes or until the top is brown and crispy.
7. Serve with vegetables of your choice and enjoy.