*Corned Beef and Potato Pie*
Serves 4 Who says economy means food has to be boring or taste bad. A nice green vegetable like cabbage or green beans goes well on the side. 2 onions, peeled and finely chopped 2 TBS butter 1 tsp worcestershire sauce splash of tomato ketchup
350ml of beef stock (1 1/2 cup) 1 TBS parsley flakes 1 tsp dried thyme 1 325g tin of corned beef ( regular sized tin) (I use the lean one) salt and black pepper to taste To top: 250g of potatoes, peeled and cut into chunks ( a generous pound) a little warmed milk a knob of butter 50g of strong cheddar cheese, grated (1/2 cup) 25g of fresh bread crumbs (1/2 cup) Boil the potatoes in a pot of lightly salted boiling water until fork tender. Season to taste with salt and pepper and then mash with some warm milk and a nice nob of butter. Set aside. Heat the butter in a large skillet. Add the onions and cook to soften over medium heat without colouring. Add the worcestersire sauce, tomato ketchup, beef stock, parsley and thyme. Bring to the boil and then cook to reduce to half the amount. (175ml or 3/4 cup) Add the corned beef, breaking it up with a fork. Heat through for about 5 minutes. Taste and adjust seasoning as necessary. Pour it into a shallow casserole dish. Preheat the oven to 200*C/400*F/ gas mark 6. Top the corned beef with the mashed potatoes. I like to rough it up a bit with a fork on the top. Mix together the cheese and bread crumbs. Sprinkle this evenly over the top. Bake for 20 minutes, until well heated through and nicely browned on top. Serve hot. |
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