There are plenty of hot pot recipes to choose from out there, but this one is quite unique in that it is very simple to make and of course very cheap as it uses nothing more than potatoes, onions and a tin of corned beef.  There are a few variations of this dish that use other vegetables in the hot pot itself and a variety of different herbs and garnishes.  Personally I like to keep it simple though and serve it with the vegetables on the side.

As you would expect form our corned beef recipes this dish has minimum preparation and cooking time, so it's ideal for those busy days when you need to throw together something quick and tasty.  Before preparing this dish it is usually a good idea to make sure the corned beef can be sliced nice and thin and the best way to do this is to either keep it in the fridge or to put it in the freezer 15 to 20 minutes before you intend using it.

Serves 4
Preparation time: 10 mins
Cooking time: 45 mins

Ingredients

1 large onion or 2 small ones
1 tin of corned beef
3 or 4 potatoes
1/2 a pint of beef stock
mixed herbs
salt and pepper

Method

The potatoes should be peeled and cut into halves or quarters and then parboiled for about 10 minutes.  Whilst the potatoes are cooking, thinly slice the corned beef and the onion and set to one side.  Allow the potatoes to cool and then slice them as thinly as possible.  The corned beef, onion and potato should then be put into a casserole dish in alternate layers, for example: corned beef, onion, potato, corned beef, onion, potato etc.  Finally, pour on half a pint of beef stock, put the lid on and cook on Gas Mark 6 (200 degrees C / 400 degrees F) for about 45 minutes.