Published Thursday, 03 January, 2013 by Briony Baxter
Boil the carrots and potatoes together as instructed in the tin, whilst in a frying pan lighty fry the onion when brown and the chopped cornbeef, drain the boiled vegetables and add to a casserole dish adding the onion, cornbeef and gravy, season with the salt and pepper and oven on a low heat for 30 minutes. Serve with buttered bread and sliced beetroot. Enjoy!
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