Ingredients

• 50g/2oz butter
• 1.5kg/3lb 3oz corned beef
• thickly sliced
• salt and freshly ground black pepper
• 1-2 onions
• finely sliced
• 8 sprigs fresh thyme
• leaves picked
• 1kg/2lb 2oz waxy potatoes
• such as Cara and Charlotte
• peeled and thinly sliced
• 175ml/6fl oz chicken stock
• 300g/11oz runner beans
• trimmed and cut into 6cm/2.5in diagonal pieces
• 50g/2oz butter
• 2 shallots
• finely sliced
• salt and freshly ground black pepper
• 5 tbsp chopped fresh flatleaf parsley
• 50g/2oz butter
• 1.5kg/3lb 3oz corned beef
• thickly sliced
• salt and freshly ground black pepper
• 1-2 onions
• finely sliced
• 8 sprigs fresh thyme
• leaves picked
• 1kg/2lb 2oz waxy potatoes
• such as Cara and Charlotte
• peeled and thinly sliced
• 175ml/6fl oz chicken stock
• 300g/11oz runner beans
• trimmed and cut into 6cm/2.5in diagonal pieces
• 50g/2oz butter
• 2 shallots
• finely sliced
• salt and freshly ground black pepper
• 5 tbsp chopped fresh flatleaf parsley

Directions

• Preheat the oven to 200C/390F/Gas 6.
• For the hotpot
• grease the insides of a medium ovenproof dish with a little of the butter
• then place a layer of corned beef into the bottom. Seasoning with salt and freshly ground black pepper between each layer
• top with a layer of onions
• sprinkle over the thyme and cover with a layer of potatoes. Repeat the layers
• finishing with the potatoes on top.
• Pour the stock over the top
• then dot with the remaining butter. Cover the dish with aluminium foil and place into the oven to bake for one hour
• or until the potatoes are just tender. Remove the foil and return to the oven to cook for 15 minutes
• or until golden-brown on top.
• For the beans
• bring a pan of salted water to the boil
• add the beans and cook for 2-3 minutes
• or until tender.
• Melt the butter in a frying pan
• then add the shallots and fry for 1-2 minutes
• or until softened. Add the cooked beans and fry for a further minute
• then season with salt and freshly ground black pepper. Add the parsley and toss well to coat.
• To serve
• spoon the corned beef hotpot onto a serving plate and arrange the beans alongside.