Comfort food at its best. Taking us right back to our childhoods when our parents used to use corned beef in as many dinners as they possibly could because it was a cheap and quick meal. However back then we had the full fat corned beef and although can be used in this recipe we use the lean corned beef for a healthier option.
You can add any veg you like if you want to bulk it out some more, mushrooms and peppers are a great veg to add but you can literally add anything you like. You can also swap 1 of the potatoes and replace it with butternut squash chips. Delicious.
Some recommended items from our kitchen to make this dish…
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Cheese grater with varying grater sizes.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.
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- 1 tin Princes lean corned beef, diced
- 1 tin baked beans
- 12 cherry tomatoes, halved
- 1 large carrot, diced
- 1 onion, diced
- 1 beef oxo cube
- 2 teaspoons worcestershire sauce
- 2 teaspoons SpiceNTice chimichuri rub (** See note above about this rub)
For the chips:
- 2 large potatoes, chipped
- 2 teaspoons SpiceNTice chips and wedges spice (**See note above about this spice)
- 80g light mature cheddar cheese
- 30g red Leicester cheese
- Preheat oven 210°C fan.
- Wash the chips under cold water to wash off the starch and pat dry in some paper towel.
- Spray a little frylight in a baking tray and tip in the chips, toss with the chip spice and make sure well coated, spray a little more frylight over the top and place in the oven until golden brown, roughly 25 – 30 minutes depending on potato and chip size.
- Meanwhile in an ovenproof dish add the corned beef, beans, worcestershire sauce, chimichurri, oxo cube and cherry tomatoes and give it a quick stir.
- Gently fry the carrot and onion in a pan until starting to soften and add to the corned beef mixture.
- Place in the oven to warm through while the chips are still cooking.
- Once the chips are almost done take the corned beef mixture and the chips out the oven and layer the chips over the corned beef mix, sprinkle over the cheese and place back in the oven for 10 minutes until the cheese is melted and golden and everything is piping hot.