You will need
2 onions, chopped
Ina Paarman’s Green Onion Seasoning
1 T (15 ml) canola oil
300 g tin corned beef
400 g tin chopped tomatoes
2 cups (500 ml) mixed vegetables (frozen is fine)
1 t (5 ml) Ina Paarman’s Chilli & Garlic OR Garlic & Herb Seasoning
1 T (15 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
2 T (30 ml) water
Adjust the oven rack to the middle position. Preheat the oven to 180°C.
Season the onions with Green Onion Seasoning and brown them in the oil.
Add corned beef and break it up with a wooden spoon. Add tomatoes and frozen vegetables and bring to the boil. Add Chilli & Garlic OR Garlic & Herb Seasoning.
Mix Roast Onion Powder with the water and add. Simmer for 5 minutes.
Dish into a medium pie dish.
For the topping
Boil the potatoes, mash and season with Potato Spice. Blend with Cheese Sauce, add the beaten egg and mix through.
Blob tablespoons of mashed potato over the filling in the dish. Drizzle over melted butter.
Bake for 35 minutes until potato topping is golden brown.