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Photo of Corned beef with white sauce and mashed potatoes by WW

Corned beef with white sauce and mashed potatoes

Total Time
2 hr
20 min
1 hr 10 min
A classic British dish characterised by the melt-in-your-mouth silverside and the scrumptious creamy white sauce, with a side of fresh veg.



8 whole


cup(s), (malt), (80ml)

Beef silverside roast, raw

1200 g

Brown onion

2 medium, coarsley chopped


600 g, chopped

Skim milk

2½ cup(s), (625ml)

Dried bay leaf

2 whole

Reduced fat oil spread

30 g

Plain flour

1½ tbs


  1. Place 3 litres (12 cups) water, cloves, vinegar, silverside and half the onion in a large saucepan and bring to the boil. Reduce heat and simmer, partially covered, for 1 hour. Set aside to cool in pan for 30 minutes. Drain and thinly slice, discarding any fat.
  2. Meanwhile, boil, steam or microwave potatoes until tender. Drain. Mash in a bowl with ½ cup (125ml) milk until smooth. Season with salt and pepper. Cover to keep warm.
  3. Place bay leaves and remaining onion and milk in a medium saucepan. Bring to the boil. Strain milk mixture into a large jug. Discard solids.
  4. Heat spread in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually add milk mixture, stirring constantly, until smooth and combined. Bring to the boil. Reduce heat and simmer, uncovered, for 1–2 minutes or until sauce has slightly thickened.
  5. Serve silverside with mashed potatoes and white sauce.


SERVING SUGGESTION: Steamed baby carrots and green beans. TIP: If you get lumps in your white sauce, strain it through a fine sieve before returning it to the pan to reheat.