• Instant supper

    1 vote
    Prep time:
    Cook time:
    Servings: 8
    by Judy fraschia
    41 recipes
    Make two, save one Also good to fill muffin tins for student's lunch boxes


    • 1 can corned beef, cubed and excessive fat reserved
    • 2 cans sweetcorn
    • 1 onion, chopped
    • 1clove garlic or a pinch of garlick powder
    • Pinch of fine cumin powder
    • 1/2 capsicum, chopped
    • Handful frozen peas
    • Potato mash made with 3 -4 medium potatoes, + 1/2 tsp baking powder, milk and butter
    • 4 eggs, whisked
    • 1-1/2 tsp baking powder, extra
    • 1 tbsp fresh chopped parsley or 1tsp dried
    • 1cup flour
    • 2tsp baking powder
    • Grated cheese
    • Tomato and onion salsa, to serve
    • Freshly baked bread rolls


    1. Preheat oven 350*F/180*C
    2. Remove the fat from the corned meat, add to a skillet
    3. Fry the onion , add the garlick and cumin, stirfry until fragrant
    4. Add the capsicum/green pepper, stir a little
    5. Add the cubed meat, peas and sweetcorn,heat through
    6. Whisk the eggs, add the meat mixture, flour and baking powder and pour into two greased ovenproof dishes
    7. At this point one can be frozen for up to 3 months, or, if baked, for up to one month
    8. Alternatively, the mixture can be poured into muffin pans for individual servings(e.g. Lunch box)
    9. Bake for aout 20 inutes until almost firm, remove from oven
    10. Sprinkle a little grated cheese and return to the oven for another 5 minutes
    11. A little goes a long way! Enjoy!

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