Potato and Corned Beef Wedge

On my quest to find varied ways to use all of the corned beef that I always have stocked up, I found this recipe from Wattie's.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4 -5  medium  starchy potatoes, peeled and cooked
• 340  g corned beef
• 1 -2  teaspoon  minced garlic
•  spring onion, finely chopped
• 2  cups  grated parmesan cheese
•  fresh ground black pepper
• 4  eggs
• 1  tablespoon prepared hot mustard

Directions

1. Mash the hot potatoes roughly with the Corned Beef, garlic, spring onions, 1 1/2 cups of the cheese and season well with pepper.
2. Beat the eggs and mustard together and then stir into the potato mixture.
3. Pile into a greased and paper-lined 23cm loose-bottom cake tin and scatter over the remaining cheese.
4. Bake at 180oC for 45 minutes. Cool in the tin before unmoulding.
5. Serve with tomato chutney and salad.