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Corned Beef Hash






  • 1 large Tin Lean Corned Beef (375g)
  • 300ml Beef Stock
  • 150ml Red Wine
  • 1 tsp mixed herbs
  • 2 red onions – chopped
  • Fresh ground black pepper
  • Butter – knob
  • A Glug of maggi liquid seasoning if unavailable use Worcestershire Sauce (optional but really tasty)

Creamy Mash Topping:

  • 500g Peeled Potatoes
  • Salt & Pepper
  • Butter, Milk and Cream for mashing
  • 80g mature Cheddar
  • 1 tsp Whole Grain Mustard
  • Bread crumbs


Preheat oven to 200°C

Cook the potatoes until tender, drain and mash adding the butter, milk, cream and mustard, season well and set aside.
Grate the Mature Cheddar and set aside also.

Put butter and onions in a wok and soften, add wine and beef stock and season well with plenty of black pepper, put on high heat and reduce down for approximately 5-10minutes (If using Maggi add now). Meanwhile chop the corned beef into small cubes add to the wok and mash slightly, cook gently for 5-10minutes.

Place filling in an oven proof dish and top with potato, grated cheese and bread crumbs, bake for 20-25 minutes until golden.

Corned Beef Hash with Roast Vegetables


Serve with roast vegetables or green leafy salad is equally as nice.




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