Preheat oven to 190°C.

Melt the butter in an ovenproof frying-pan.

Cook the potatoes and parsnip until lightly browned and half-cooked.

Add the leek and garlic and continue to cook 3-4 minutes or until the leek has softened and the pan is fragrant.

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Toss through the corned beef and broad beans, pour in the chicken stock and scatter over the mozzarella.

Season with pepper.

Transfer to the preheated oven and bake for 20 minutes or until the vegetables are tender and the whole dish is piping hot.

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Scatter over the mint and, if wished, sever with warm hollandaise sauce.