Corned Beef and Beans (English)

Winner of the Princes 2016 Corned Beef Hash Clash, Avril Saunders’ recipe hails from the East Midlands and is a quick, easy and delicious main course.

1 can Princes Corned Beef, cut into chunks (340 g)
potatoes, peeled and cut into chunks (600 g)
2 leeks, trimmed and sliced
2 Tbsp. tomato purée
2 tsp. Worcestershire sauce
butter (10 g)
2 Tbsp. milk
1 can baked beans (400 g)
cheddar cheese, grated (100 g)
sea salt
black pepper, freshly ground

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender. Simmer the leeks in boiling water for 10 minutes.

Meanwhile, put the chunks of corned beef into a bowl with the tomato purée and Worcestershire sauce. Stir together gently.

Drain the cooked potatoes and mash them with the butter and milk. Season to taste, then stir in the drained leeks.

Pour the baked beans into an ovenproof dish and spread the corned beef mixture over the top. Spoon on the mashed potato mixture, spreading it out evenly. Sprinkle the cheese over the surface and bake for 30 minutes.