Prepare a large pot of water to boil potatoes, turn heat on it to high. Peel and wash potatoes, cut in small pieces. The smaller the potato, the faster it cooks. Add potatoes to boiling water.
Peel onion, and chop it up. Chop up the roasted red pepper.
Heat up a skillet pan to medium heat, add oil. Start to cook the onion and red pepper, season with salt and pepper. When the onion starts to become transparent, add the ground beef and corn. Season with salt, pepper, paprika, Worcestershire, and vinegar.
When the ground beef is browned, and the onions and corn are caramelized. If there is any beef fat left in the pan, drain it. You can also push the food to the side and use paper towel to soak up any extra fats on the pan. Reduce heat to a bare simmer.
Prepare a pot of water and bring to a boil, you can choose to steam or boil veggies. I choose to steam to keep the nutrition in the veggies.
Prepare a small pot and add 3 cups of water from the potatoes pot to a smaller pot and bring back to a boil. Meanwhile, in a larger cup, use about 1 cup of water and add the corn starch (mix well), this is to make a thickener for gravy. When your pot of water gets to a boil, add the beef Bovril, the more you add, the stronger the beef taste. Reduce to a simmer.
Add the corn starch/water to the beef Bovril gravy, stir constantly. Make sure the heat is on low to stop it from clumping. Once it’s all mixed, put the heat back to high and bring it to a boil, stirring constantly. It will thicken. After its at your desired thickness, add it to the meat mixture in the pan, and bring it back to medium heat until it starts to boil in the pan.
Meanwhile, prepare your mashed potatoes, add butter and milk, mash.
Plate potatoes, and add the beef/gravy mixture on top. Plate veggies and season the veggies with salt and pepper, you can also add pepper on top of the hamburger hash plate if you think it needs more. Serve with fruit on the side.