Serves: 6-8, Calories: 497, Time: 3 hrs 30 mins

Ingredients:

• 3 x 340g tins corned beef, diced.  2091
• 2 carrots (150g each), finely diced.  123
• 2 large onions, finely diced.  150
• 8 rashers bacon, lardons.  404
• salt and pepper
• 35g plain flour.  120
• 1 tbsp veg oil.  124
• 350ml beef stock (2 Knorr stock pots).  120
• 6 medium potatoes (1.2 kg), sliced.  826

Method:

1. In sauté pan; Fry bacon, until golden. 10 mins. Remove. Set aside.
2. Fry onions in oil til softened. 10 mins.
3. Stir in carrots for 2 mins.
4. Stir in corned beef. 5 mins. Return bacon.
5. Sprinkle in flour, stir well.
6. Add stock. Simmer for 30 mins.
7. Preheat oven to 170°C Fan/Gas Mark 5.
8. Slice potatoes 2-3mm thick.
9. Oil 14x10" Pyrex roaster (or x2 11x8" Pyrex dishes).
10. Layer 2 raw sliced potatoes in base.
11. Ladle half corned beef mix over potatoes.
12. Layer 2 raw sliced potatoes over top.
13. Ladle rest of beef mix over potatoes.
14. Top with layer of 2 raw sliced potatoes.
15. Tightly cover with foil. Bake for 1 hour 20 mins.
16. Uncover, brush on melted butter, bake for further 45 mins.

Calories = 3978

• 3978 / 6 = 663
• 3978 / 7 = 568
• 3978 / 8 = 497