Corned-beef gallimaufry

peel and cube both the Yams and everyday potatoes into generous chunks, and place into a large cooking pot that has a lid. Bring a full kettle of water to the boil and pour over the potatoes. Boil the potatoes for 10 minutes on full heat, with lid placed on top of the pan - ensuring that the water covers the potatoes, and not filled right to the top of pan where water can escape and overflow.

After boiling for 10 minutes, turn heat down to a moderate temperature: (Gas mark 3) and simmer the potatoes for a further 15 minutes until soft, rather than crumbly - check with a fork or knife, as they need to be soft enough for mashing, yet not overly cooked so that they fal apart too easily.

Take potatoes off the heat and drain well. Add the margarine or butter, and milk together, then mash with a firm masher. Lastly, add the whole tin of Corned Beef and mix well into the potatoes, which should form a solid mix.

Empty the contents of the whole pan into a large oven dish, or one that is fairly deep. Flatten down the potato mix and roughly fork peaks on top of it. Chop two large Tomatoes and place on top - spreading evenly. Place into the oven on a moderate heat for 30-35 minutes (Gas mark 150 degrees). Serve hot from oven and garnish with your favourite sauce!