JONESY’S CORNED BEEF PIE

Ingredients

2 tins corned beef

1 large pack elbow macaroni

1 large onion, chopped

2 – 3 cloves garlic, minced

3 – 4 blades chives, chopped

1 tbsp fresh chopped celery

1 large sweet pepper, diced

2 medium tomatoes, chopped

1 ½ cups fresh sliced mushrooms

1 tbsp fresh chopped parsley

2 blades chadon beni, chopped

Few dashes Worcestershire sauce

1 tin cream of mushroom soup

¾ cup grated parmesan cheese

2 cups grated cheddar cheese

2 tbsp vegetable oil

Directions

1. Preheat oven to 350 degrees F. Lightly grease a baking dish with a little margarine.
2. Cook the macaroni in a large pot of boiling salted water. Drain and return to pot. Set aside.
3. In a large skillet heat oil over medium heat. Add the onion, garlic and sweet peppers. Let cook for a few minutes.
4. Add the corned beef and cook a few more minutes mixing well. Add the tomatoes, mushrooms, Worcestershire sauce, parsley, celery, chives and shadon beni. Let cook a few more minutes and remove from heat.
5. Add the mushroom soup to the cooked macaroni in the pot. Add ¼ cup parmesan cheese and 1 cup cheddar cheese. Mix well. Add the corned beef mixture and stir well into the macaroni. Pour this mixture into the prepared baking dish.
6. Sprinkle the top with the remaining cheeses. You may need a little more cheese to cover the top.
7. Bake in preheated oven for 30 minutes or until the top is golden brown.
8. Let rest for 5 minutes before cutting and serving.