This hearty dish makes a good lunch dish.

Ingredients

• 750 grams starchy potatoes, peeled and cooked
• 340 gram can corned beef
• ½ tsp minced garlic
• ½ cup finely chopped spring onions
• 2 cups grated tasty or Parmesan cheese
• freshly ground black pepper
• 4 eggs
• 1 tblsp prepared hot mustard

Method

1. Mash the hot potatoes roughly with the corned beef, garlic, spring onions, ½ cup of the cheese and season well with pepper.
2. Beat the eggs and mustard together and then stir into the potato mixture.
3. Pile into a greased and paper-lined 23cm loose-bottom cake tin and scatter over the remaining cheese.
4. Bake at 180 degrees Celsius for 45 minutes. Cool in the tin before unmoulding. Serve at room temperature with your favourite tomato chutney and salad.