Feeds a family of four

Ingredients

400g/1lb potatoes cooked and thoroughly mashed

1 tin of corned beef

1 tin of baked beans

1 medium onion, finely chopped

1tbs tomato ketchup, Worcestershire sauce or Marmite (optional)

Generous handful of Cheddar cheese or own preference

Knob of best butter

Salt and freshly-grown black pepper to season

Splash of milk

Fried eggs to finish off the dish

Method

Cook the potatoes with a pinch of salt and once cooked and fork-tender, mash well - if you have children remember no lumps!.

You can leave the skins on if you wish so, not in laziness (honest), don't underestimate the skins.

When mashed, mix in some butter and a splash of milk then season well with freshly-grown black pepper.

Fry the finely chopped onion on a medium heat with a little butter for around five minutes until golden in colour and softened.

Meanwhile, open a can of corned beef. I don't get on well with corned beef tins, the key always snaps off.

Chop the corned beef roughly and crumble into a medium/large glass or porcelain ovenware dish.

When the onion is ready pour over the top of the corned beef.

Pour over the tin of baked beans adding a squirt of Marmite, tomato ketchup or Worcestershire sauce or any of the combinations.

Dollop the mash on top and with a fork spread out evenly, remember presentation is not all important.

Grate on top of the potatoes a generous handful of cheese of choice. We are a Marmite family so we tend to streak a small amount on top of the cheese at this point.

Cook moderate oven 180C/gas mark four on the middle shelf for roughly half an hour until the mash starts to crisp up.

Serve with a runny fried egg, seasoned well with black pepper and seasonal vegetables of choice.

Remember this recipe is so easy you can make it with the kids!