Ingredients:
8 medium potatoes ( peeled and cut into 1 inch cubes)
1 large onions ( peeled and sliced or chopped)
2 large carrots ( peeled and sliced into rings)
1 pint beef stock
1 (12 ounce) cans 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:
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.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.