Optional (sliced red chillies according
grams freshly grated cheddar,
125 grams freshly grated
cup extra light olive oil,
1 cup water,
tablespoons vegetable oil
tablespoons fresh parsley, and
Salt and pepper to taste.
Please note that all spoonful measures are flush spoonfuls.
Peel the potatoes and immerse in a
container of cold water (add a little lemon juice to
acidulate) to stop the potatoes from turning brown. Cut
into quarters. Put the potato pieces in a covered
microwave proof oven dish. Add 1 cup of water to the
potatoes. Cover and cook on high in 10 to 5 minutes
intervals until cooked and soft enough for mashing.
Check for tenderness at intervals to ensure that the
potatoes are cooked.
Remove potatoes from oven
dish and mash immediately to a uniform and smooth
If not cooked enough, cook some more in steps of 5
minutes in microwave until cooked. Using a potato
masher, add 1 cup milk and mash the potatoes to a smooth
creamy consistency. Add the 150 grams butter, half of
the the finely chopped onions and half of the finely
crushed garlic. Mix well into the mashed potatoes. Add
the freshly grated cheddar cheese. Mix well together and
blend into the mashed potatoes and other ingredients.
Add half of the finely chopped parsley and mix well into
the mashed potatoes. Add salt and pepper to taste and
mix well together.
Over a medium to high
heat, place 2 tablespoons of vegetable oil in a saucepan
large enough to contain the ingredients, and allow to
simmer. Add the remaining finely chopped onions, finely
crushed garlic and ginger. Stir in and allow the
ingredients to cook until the onions become transparent
but not burning. Add the finely crushed canned tomatoes,
finely chopped parsley and mix well together. Optional:
you may incorporate some finely chopped red chillies to
your taste. Cover and reduce heat to medium low. Allow
to cook until the tomato sauce is well blended. Add salt
and pepper to taste. Stir and check at intervals to make
sure that the tomato sauce does not burn and that the
sauce remains semi liquid. Add a little hot water to
maintain the semi liquid sauce consistence or if watery,
uncover pan and allow excess water to evaporate.
Set oven to 150 degrees
When the tomato sauce is
well blended, cut the corned beef into small cubes and
add to the tomato sauce. Mix well and allow to simmer.
Gently incorporate the corned beef pieces into the
tomato sauce. Cover and allow to cook for 2-3 minutes.
Do not overcook as you will melt the corned beef. Remove
from stove and set aside.
In an oven tray, large
and deep enough to contain 2 layers of corned beef in
tomato sauce and 3 layers of mashed potatoes, spread
evenly one third of the mashed potato at the bottom of
the tray. Spread half of the corned beef in tomato
mixture onto the mashed potato layer. Spread gently so
as not to disturb the mashed potato layer underneath.
Add half of the remaining mashed potato as the next
layer. Repeat with the remaining corned beef in tomato
sauce mixture. Complete with the remaining mashed potato
mixture and spread evenly without disturbing the lower
Sprinkle a thin layer of
breadcrumbs on top of the mashed potato layer. Spread a
thin layer of freshly grated parmesan cheese to form a
light golden crust on top after baking in the oven.
Drizzle with half cup of extra light olive oil.
Place tray on lower shelf
of oven. Allow to bake for 20-30 minutes or until the
layers start to bubble and the parmesan/breadcrumb layer
turns into a light golden brown topping. If necessary,
place under grill to finish off the light golden layer
to your preference. Do not overgrill. However, monitor
closely and be very careful not to burn the topping.
Remove from oven and
allow to cool down on a suitable surface for 15-20
minutes. This will allow the layers to bond together and
make it easier to serve without the layers falling apart
or squashing down.
Using a flat spatula,
loosen the sides and cut into the layers vertically to
obtain suitable serve portions.
Enjoy with fresh crusty sour dough
bread and a fresh lettuce salad.
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