Corned Beef and White Sauce

Corned Beef and White Sauce: Step by Step

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1. Boil the potatoes in salted water for 15 to 18 minutes until tender. Drain, mash with 30 g of the butter and 60 ml of milk and keep warm.

   Mark done Start 15 min timer

2. Melt the remaining butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.

   Mark done Start 1 min timer

3. Add the 500 ml of milk a splash at a time, whisking between each, then simmer for 3 minutes until the sauce coats a spoon. Season with the pepper.

   Mark done Start 3 min timer

4. Fold in the corned beef and peas and warm for 5 minutes. Stir in the parsley and spoon over the mash.

   Mark done Start 5 min timer

Keep an Eye on These

1. Add the milk a little at a time so the sauce stays smooth.
2. If lumps form, whisk hard off the heat or pass the sauce through a sieve.
3. Taste before salting; corned beef is already salty.

To Go With It

Buttered carrots · Boiled cabbage · Pickled beetroot · Crusty bread

Storing Leftovers

Keeps in the fridge for up to 2 days. Reheat gently with a splash of milk; the sauce thickens when cold.

Questions People Ask

Corned Beef and White Sauce Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.