Recipe by LC6
I was brought up on this in the north of England. Everyone has their variation--this is mine. It's simple, quick and easy, tastes delicious, and even better the next day! An ideal winter warmer, and a real family dinner. Serve with pickled onions (make your own the day before, sliced onions steeped in malt vinegar mmm) mushy peas(!) and bread and butter. Well, thats how I eat it anyway :)
- 8 medium potatoes (peeled and cut into 1 inch cubes)
- 1 large onion (peeled and sliced or chopped)
- 2 large carrots (peeled and sliced into rings)
- 1 pint beef stock
- 1 (12 ounce) can corned beef (cut into cubes)
- 1 teaspoon 'daddies' brown sauce or 1 teaspoon 'h.p' brown sauce or 1 teaspoon Lea & Perrins Worcestershire Sauce
- 6 ounces self raising flour
- 1 ounce cold butter
- 2 ounces shredded suet
- salt and pepper
Directions See How It's Made
- In an oven and hob proof casserole (or if you don't have one, do this bit in a saucepan and transfer to a casserole dish later) bring to the boil the stock, potatoes, onions and carrots, a good pinch of salt pepper to taste.
- Simmer this for around 30 minutes, stirring occasionally, or until the potatoes are well cooked.
- You want some of them to 'fall' to thicken the gravy.
- Add the daddies sauce and corned beef, stir and cook for another 5-10 minutes.
- (As it stands this stew is known as corned beef hash or tato hash and is delicious on cold days with bread and butter!) Now make the pastry- rub the butter into the flour.
- Add a pinch of salt and the suet and stir.
- Now add cold water gradually, mixing with a fork and then your hands, to form a soft, pliable dough.
- Refrigerate for ease of handling, then roll out on a floured surface to roughly fit the top of the casserole.
- Place on top and fold over any edges- this isn't meant to look neat it is quick, wholesome, family food.
- Brush with milk of egg if liked and bake in a hot oven until the crust is crisp and golden and bubbling round the edges.