Recipe of the Month for September

Corned Beef Shepherd’s Pie   serves 4

Ingredients
Instant Mashed Potato 30p
1 onion peeled and chopped 50p
1 tin corned beef £1.50
Gravy granules 10p
Tinned vegetables 21p
cheese – if available

Total 2.81

Oven Method
Fry the peeled and chopped onion in a small amount of oil or fat until soft and golden brown. Remove from heat.
Dice the corned beef and add it to the onion
Make up the gravy by adding the gravy granules to ¼ pint boiling water – about 2/3rds of a mug Add the gravy to the corned beef and onion and mash together with a fork
Heat up the tinned vegetables, drain the liquid and put the veg into the bottom of an ovenproof bowl. Add the corned beef and onion and gravy mixture to the bowl.
Make up the instant mashed potato as indicated on the packet and cover the corned beef mixture with the potato.
If you have any hard cheese available, grate some and sprinkle over the potato and place under a hot grill til browned.
Serve with Baked beans.

Microwave method
Cook the peeled and diced onion in the microwave with a small amount of water until the onion is soft. Drain the liquid from the onion and add the diced corned beef
Make up the gravy granules as above and add to the mixture. Mash together with a fork. Drain the tinned vegetables and place the veg into a microwavable container. Add the corned beef mixture.
Make up the mashed potato and place on top of the corned beef mixture.
Sprinkle grated cheese on the potato ( if available ) and cook in the microwave for a couple of minutes til the cheese has melted. Serve with baked beans

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