Slow Cooked Corned Beef with Smashed Potatoes

clock 10 minutes + 8 hours bowl Serves 4


  • 2 onions, peeled and sliced
  • 2 potatoes, peeled and sliced
  • Oil for drizzling
  • Salt and pepper
  • 2 tsp mixed herbs
  • 800g diced tomatoes
  • 750g corned beef, sliced into 4 thick steaks
  • 2 Tbsp parsley, chopped
  • 300g whole green beans, steamed
  • Smashed Potatoes:
  • 4 potatoes
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 2 cloves garlic, peeled and crushed
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  • Lay half the potatoes into the bottom of the slow cooker, top with half the onion, drizzle with a little oil, season with salt and pepper and sprinkle over 1 tsp of herbs. Pour in half the can of tomatoes then top with 2 corned beef steaks. Repeat the process. Pour in 200mls of water.

  • Turn your slow cooker onto low and let it cook for 6-8 hours.

  • For the Smashed Potatoes:

  • Boil potatoes for 8 minutes. Drain. Cool for 10 minutes. Mash roughly. Heat oil in a frying pan. Add butter, garlic and potatoes and fry until golden and crispy on each side.

  • Garnish the corned beef with parsley and serve with steamed beans and smashed potatoes.

By Brett McGregor

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