Make the mashed potatoes. Peel the potatoes, cut them into cubes, soak them briefly in water, and boil them in water until tender. Drain and mash them coarsely with a fork while hot. Break up the corned beef.

Lightly wash the pot used for boiling the potatoes, heat a small amount of oil (not listed in ingredients), and sauté the corned beef. Add lemon juice, then add the mashed potatoes, mixing well. Add chili powder, curry powder, Worcestershire sauce, and parsley, and season with salt and pepper to taste.

Make the tomato sauce. Finely chop the onion and slice the garlic. Heat garlic and olive oil in a pot until fragrant, then add the onion and sauté over medium-low heat until caramelized.

Once the onion is nicely colored, add the whole tomatoes. Season lightly with salt and pepper, add basil and chili pepper, and mix in the bouillon cube. Add red wine and mix well over high heat. Once boiling, reduce the heat and add grated Parmesan cheese if desired.

Spread the mashed potatoes from step 2 on the bottom of an oven-safe dish, then evenly pour the tomato sauce from step 4 over it. Sprinkle with your choice of cheese and breadcrumbs.

Bake in a preheated oven at 375°F (190°C) until the cheese melts and the breadcrumbs are golden brown, about 20-30 minutes. Serve hot with plenty of Tabasco or your favorite toppings!