This is one of those dishes that is made from simple things which most of us probably have in our cupboards and larders at any given time. It is incredibly easy to make and quite delicious.
The simplicity of it might cause one to believe that it's not special in any way, but that is where you would be very wrong. This is probably one of the most delicious supper dishes that you could ever want to eat.
Admittedly it is not all that attractive to look at. In all truth it looks a bit like a dog's dinner. Don't let what it looks like put you off.
This is a case where you truly cannot judge a book by it's cover. If you pass this by, you are missing out on a real gem. Its a tried and true, family favourite, having been a staple on British tables for many, many years.
I think I had been over here for several years when my friend Angie asked me had I ever eaten Corned Beef and Potato Pie. No, was my response. It was not something which I had ever heard of.
Angie assured me that it was a most delicious dish and quite economical too and gave me the recipe to add to my big blue binder of cooking treasures. My big blue binder is something which has been travelling with me all over the world since I was a very young woman. A teenager in fact.
It is fairly bulging with recipes that I have collected through the years from family and friends, newspaper clippings, magazine clippings. You just know that all of them are quite delicious. Yes, I have been a lover of food and recipes for a very long time.
All of the recipes in this binder are tried and trues, family favourites. You just know if someone cares enough to want to share a recipe with you that it is going to be one of their treasures. You cannot beat an edible treasure.
It has a delicious bottom filling, created by stewing corned beef with beefy juices, onions, seasonings, herbs and ketchup. This filling is topped with a fluffy mashed potato topping. Then there is a layer of crispy cheese topping blanketing the top. This spells a winning combination all round.
It is somewhat like a cheaper, but tastier cousin of cottage pie. I always keep tins of corned beef in my cupboard. Don't turn your nose up at it! Tinned corned beef is a real store cupboard gem! You can do ever so much with it!
I normally buy the lean tins of corned beef so it's not all that fatty. This Corned Beef and Potato Pie is really delicious. The first time I made it, I couldn't help myself, I went back for seconds. So did Todd. It very quickly became a real favourite around here.
It makes a perfect and economical weeknight supper, just perfect for January when the temperatures are dropping and our bank accounts are depleted after all of the indulgences of Christmas.
Cheap, cheerful and simple is the order of the day . . . and this is certainly all of that and more!
*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 half 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)
How to make Corned Beef and Potato Pie:
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.
Note - Sometimes I use crushed cracker crumbs instead of breadcrumbs on the topping for an extra crispy topping. You won't want to pass this tasty dish by! Trust me!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
