1. Add the prepared potatoes to a large pan
2. Cover with cold water and bring to the boil
3. Simmer for 15 minutes or until the potatoes are just tender
4. Drain the potatoes into a colander, leave in the colander for 5 minutes allowing for any excess liquid to drain off
5. In a heavy bottomed sauce pan heat some oil for frying
6. Add the diced carrot and cook for 2 minutes stirring regularly
7. Add the onion and cook for 2 minutes
8. Add the garlic and turn down the heat, allowing the carrot to cook fully
9. Using the planetary mixer beater attachment, mash the potatoes until smooth
10. Season to taste and add the margarine
11. Dice the corned beef
12. Place the bread crusts on a baking tray and cook for 15 minutes in the oven or until dry and brittle
13. – but not burned!
14. Allow to cool and blend using a food processor
15. Mix the cooked vegetables, mashed potato and corned beef and add to a ceramic baking dish
16. Top with breadcrumbs, grated cheese and mixed herbs
17. Bake for 15 minutes at 200˚C or until golden and piping hot

• Try not to add to much salt to this dish as the corned beef will already have a high salt content

Milk