Serves: 6 | Prep Time: 20 mins | Cook Time: 1.5 hours

Ingredients:
– 1kg thinly sliced potatoes
– 2 white onions
– 180g smoked bacon lardons
– 680g corned beef (2 tins)
– 225ml beef gravy
– 225ml beef stock
– 1 beef stock cube
– 2 carrots, chopped
– 2 celery stalks, chopped

Method:

Recipe:

1. Pre-heat the oven to 200°C. Pick an ovenproof dish.
2. Layer a third of the potatoes in the bottom of the dish overlapping slightly. Add a third of the vegetables, bacon and corned beef.
3. Repeat twice more, creating 3 layers in total.
4. Mix together the beef stock and gravy, then pour over the top. Crush the stock cube and sprinkle over the top – this will help to brown the potatoes.
5. Cover with foil and cook for 70 minutes. When done, uncover and place under the grill for 10 minutes to crisp up the potatoes.

Please find local suppliers of ingredients from this recipe by clicking the links below:

Local Potato Producers

Local Pork Producers

Local Fruit, Vegetables and Herbs

For all of the Hartlepool Food Network’s Recipe videos, click here.