YUMMY 
mile:
[B]Ingredients
[/B]25g Butter
2 Onions, chopped
1 tbsp fresh Thyme, leaves only
1 tsp Marmite
350ml beef stock
150ml Red wine
375g corned beef
2 tbsp flat-leaf parsley, chopped
Salt, and freshly ground pepper
For the topping:
750g Potatoes, peeled
Salt, and freshly ground pepper
Milk, for mashing potatoes
25g Butter
50g Cheddar cheese, grated
25g breadcrumbs
dressed green salad, to serve
[B]Method
[/B]
1. Preheat the oven to 200°C/gas 6.
2. First prepare the potatoes for the filling. Boil the potatoes in a large pan of simmering, salted water. When they are just cooked, remove from the heat and cool in cold water. Drain, dice and leave to one side.
3. Meanwhile, heat the butter in a frying pan. Add in the onions and thyme and fry for 3 minutes.
4. Add in the marmite, stock and red wine and cook briskly until reduced by half.
5. Add the corned beef and parsley and season with salt and freshly ground pepper.
6. Cook for 5-10 minutes, breaking it up with a fork.
7. Season the diced potatoes and mash them thoroughly with milk and the butter.
8. Place the corned beef mixture into an ovenproof dish and top with the mashed potatoes.
9. Mix together the grated Cheddar and breadcrumbs.
10. Sprinkle the mixture over the mashed potatoes and bake for 20 minutes until golden brown.
11. Serve hot from the oven with a dressed green salad.
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