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Add the diced onion, carrots, leeks and potatoes to a large stock pan.
Pour enough boiling water into the pan to just cover the vegetables.
Crumble in the stock cubes and season with relish, salt and pepper.
Transfer the pan to the hob and place on a high heat. Once bubbling, reduce the heat and simmer on a low heat (covered with lid) for approximately 20 minutes, or until the potatoes are slightly soft.
Remove the lid, add the sliced corned beef, peas and gravy granules.
Leave the lid off and continue to simmer for 10 minutes or so, until the gravy thickens.
Serve with sliced bake at home baguette.