Cornbeef Hash Sheperds pie


butter and milk to taste
1 onion, peeled and diced
1 tablespoon olive oil
1 tin corned beef
4 teaspoons beef gravy granules
150ml (1/4pt) boiling water
grated cheese

Peel and chop enough potatoes for the dish you are using. Boil for about 20 minutes or until soft. Drain and mash, adding milk and butter.
Peel and dice the onion and fry in a little oil until soft and golden brown. Remove from the heat.
Dice the corned beef and add it to the onion.
Make up very thick gravy using enough granules for 1/2 a pint, but enough water for 1/4 pint. If you are using Bisto, this means 4 teaspoons.
Add the gravy to the corned beef and onion and mash together with a fork.
Cook some peas. Put in the bottom of an ovenproof casserole dish.
Add the corned beef and onion and gravy mixture to the dish. Top with the mashed potatoes and grated cheese and put under a hot grill until cheese is golden brown.

Featured recipe and other recipes contained on this site are not the property of Princes and have been uploaded as part of the Princes Corned Beef Hash Clash competition.


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