This is one of those dishes that is made from simple things most of us probably have in our cupboards and larders at any given time and it is so easy to make. It's simplicity 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.
It's not that attractive to look at . . . admittedly . . . but don't let what it looks like put you off. This is a case where you cannot judge a book by it's cover. If you pass this by, you are missing out on a real gem.
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. 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.
With it's delicious bottom created by stewing corned beef with beefy juices, onions, seasonings, herbs and ketchup . . . and it's fluffy mashed potato topping, not to mention that crispy cheese topping blanketing the top of it, this is a winner all round.
It's 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! This is a real store cupboard gem! I normally buy the lean tins of corned beef so it's not that fatty. It's really delicious. The first time I made it, I couldn't help myself. I went back for seconds. So did Todd and it 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!
*Corned Beef and Potato Pie*Serves 4
splash of tomato ketchup350ml of beef stock (1 1/2 cup)
salt and black pepper to taste
a little warmed milk
a knob of butter
Preheat the oven to 200*C/400*F/ gas mark 6.
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!