• Pre-heat oven to 180ºc.

• Bring a pot of water to boil in a saucepan. Add potatoes & garlic cloves. Cover with lid & leave to boil for about 20 mins.

• Drain potatoes & garlic. Add butter & milk & mash until creamy & smooth. Season with a good dose of salt to taste. Set aside.

• Add oil to a large frying pan & saute onions & carrot on medium heat. Move the carrot & onion mixture around the edges of the pan, leaving a hole in the middle.

• Empty the corned beef contents of both cans into the middle of the frying pan. Break it down with the back of a wooden spoon.

• Now I know - meat in a can right? RIGHT? LOL. But trust me…the end result is delicious. And worth sifting through the cooking meat, just to remove any small bits of sinew. There will be a few. And you don’t want any chewy bits (well i don’t) - so go through, with a small pair of tongs & remove any white fatty / sinewy bits of meat.

• Turn the heat up & let the juices bubble. You want to get some golden browning on the bottom of the meat.

• Add the bay leaves / chopped rosemary / Worcestershire sauce / Chipotle hot sauce / lemon juice / generous grinds of cracked black pepper. Mix everything together well - so the meat & onions / carrot combine. Leave for a another few minutes. You want all excess liquid to cook off & be left with a hearty meat filling for your pie. So no liquid left in the pan.

• You shouldn’t need to add salt - as the corned beef is hella salty (because of the brining / preserving process) - which is why this pie is SOOOO DELICIOUS. But always taste - and if you want some more salt - go for it!

• Remove bay leaves from the mix & empty the meat mixture into a baking dish. Level out neatly with the back of a spoon.

• Scrape your mashed potatoes on top of the meat mixture & again, level out with the back of a spoon, neatly to all the edges of the dish.

• I like to use the tines of a fork to create a rake pattern on top of the potato (that’s how Nan used to do it) & it captures the nice golden bits of potato when cooking. YUM.

• Bung it in the oven for 30 mins. After 30 mins, chuck your grated parmesan and cumin seeds over the top and put back in the oven for a further 5 mins.

• Serve with baby roasted carrots / broccolini / canned sliced pickled beets or roasted baby beets. Or just eat the pie from the dish - all by yourself.

• Yahs Qweens!