Cowboy Corned Beef Pie (adapted from The Five Fs)
(Serves 6)
1kg potatoes, peeled and cut into large chunks
1 tbsp oil
1 medium onion, chopped
340g can corned beef, cut into 1-2cm cubes
1 tbsp dijon mustard
1 tbsp brown sugar
1 tbsp tomato ketchup
420g tin baked beans
198g tin sweetcorn, drained
50g grated cheddar or mozzarella
Place the potatoes into a large saucepan, cover with cold water and bring to the boil, cook for about 15-20 mins or until soft. When the potatoes are done, drain and mash them with butter and milk.
In a frying pan, heat the oil over a medium heat. Add the onion and cook for around 5 mins until softened and transparent. Add the corned beef, turn up the heat and cook for a further couple of mins. Add the mustard, sugar and tomato ketchup, give everything a quick stir, then add the beans and sweetcorn. Season to taste. Turn into a large ovenproof dish.
Preheat the oven to 180C. Top the corned beef mixture with the mash, ensuring that it is well covered.
Place in the oven and cook for about 15 mins, scatter over the grated cheese and cook for another 15 mins until the top goes light brown. Serve with ketchup, brown sauce or barbecue sauce.
Interesting. It's sort of a shepherd's pie with corned beef rather than lamb.
ReplyDeleteIn the US, corned beef hash was traditionally a fried breakfast made out of the remains of a New England boiled dinner, which consisted of corned beef, potatoes, onions, and cabbage. If it had beets rather than cabbage, it was called red flannel hash.
Corned beef hash is a lot better when made with the chopped up leftovers from a real corned beef brisket rather than canned corned beef. Although over here, even in restaurants you can usually tell that the hash is made with canned corned beef. There's an off, chemically taste to the meat.
❝There's an off, chemically taste to the meat.❞
DeleteSounds like what might have been in those school dinners Nicola recalls. ⌒‿◕