Double click the first picture to see a slide show
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 | The stuff you need |
 | Peel the spuds and cut them small ( they cook quicker ) |
 | Cook the potatoes till they are soft ( I do them in the bing ) ( Bing= Microwave ) |
 | Chop and fry an onion in a drop of oil |
 | Chop some red pepper ( or anything else you might fancy to bulk it out ) |
 | Add the pepper to the onion and cook till tender |
 | Grate up some good strong cheese ( Mature Cheddar would be good ) |
 | Liberate the corned beef from its tin |
 | Chop the corned beef coarsely ( Its going to completely disintegrate anyway ) |
 | Add a good dolop of tomato puree |
 | Lightly oil a dish |
 | Get the mushy peas |
 | open the peas and put them in a dish ready for heating ( I do them in the bing but a pan would be fine ) |
 | Get the spuds from the bing when they are tender |
 | Strain them |
 | Mash them ( go on indulge your self add a good knob of butter ) |
 | Put the jollop into the dish |
 | Cover with potato |
 | Even it out with a fork ( this is called forking the pie ) |
 | Well nearly all level |
 | Sprinkle the cheese over the top ( be generous make it cheesy ) |
 | Decorate with the tomatoes ( I bet you wondered why they were there) ) Season Season well with black pepper and put in the grill |
 | Grill it till the cheese starts to bubble and is golden |
 | Ready to serve with the mushy peas |
 | Ready to eat |
 | Just a little left over |
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