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1
Fry off the sausages and set them aside to cool and drain on kichen paper, this is to get rid of most of the fat
2
Wash, peel, and slice the potatoes into 6mm / ¼in slices.
3
Finely slice the onion.
4
Add the corn flour/starch to 3 tbls of cold water, and mix well.
5
Making the gravy, In a saucepan add the tin of tomatoes and the beef stock, bring to a boil.
6
Add the corn flour mixture to the saucepan, and stir until the tomatoes and beef stock thickens slightly.
7
Slice the corned beef and cooked sausages into 6mm / ¼in slices.
8
Preheat your oven to 190°C / 375°F / Gas mark 5.
9
In a suitable size dripping/baking tin/pan add a ladle of the gravy then layer the ingredients, potatoes, onions, corned beef, sausage, add more gravy, and repeat the layering until all of the ingredients in the tin/pan.
10
Cover the pan/tin with kitchen foil, sealing over the edges.
11
Place in the preheated oven and set your timer for approx 1½ hours, this time may vary depending on the potatoes use, check that the potatoes are cooked, if they are still a little you reseal and cook for a further 15 minutes.
12
Remove from the oven and serve hot like a stew.
Method
Ingredients
1kg / 2½lb Potatoes
1 medium onion
400g / 1 lb Pork or beef sausages
1 large tin corned beef
1 Large tin chopped tomatoes
280mls / ½pint beef stock
3tsp 12g Corn flour/starch
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Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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