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Corned beef cottage pie


  • Put the corned beef into a large heavy-bottomed pot and cover with cold water. Bring to the boil, discard the water and then wash the pot and the meat.
  • Return the meat to the pot, together with the cloves, mustard seeds, white vinegar, 1 quartered onion, the carrot, 2 whole garlic cloves and the sugar. Cover with water again, bring to the boil and turn down the heat. Then gently simmer for about 1 hour until tender, putting a plate on top if needed to keep the corned beef under the surface. When ready, set aside to cool in the liquid, before draining and dicing the meat.
  • Heat a little oil in another heavy-bottomed pot and gently sauté 1 chopped onion with 2 crushed garlic cloves until tender.
  • Add the flour and briefly cook continually stirring.
  • Then add the tomatoes, stock, BBQ sauce, Worcestershire and seasonings. Stir well and cook until thick and fragrant.
  • Add the diced corned beef and parsley to the sauce, and mix well.
  • Then transfer the mixture to a large ovenproof dish (or 4 individual dishes) and top with a layer of mash and plenty of grated cheese. Cook in the oven for about 20-30 mins until golden and bubbling.
  • Serve with a simple green salad or cooked green vegies on the side.


  • 1 kg corned beef
  • 6 cloves
  • 1 tspn mustard seeds
  • ½ cup white vinegar
  • 2 large onions
  • 1 large carrot, cut into pieces
  • 4 garlic cloves, peeled
  • 1 tbsp brown sugar
  • olive oil
  • 1 heaped tbsp plain flour
  • 1 can diced tomatoes
  • 1-2 cups beef stock
  • a good slurp of BBQ sauce
  • a good slurp of Worcestershire sauce
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • 3-4 cups sweet potato (or any other potato) creamy mash
  • grated tasty cheese (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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