SERIOUS plea for help!!

foxgloves

My m-in-law makes a pie filling from sliced potato, onions & corned beef. I can't stand corned beef, but I ate a slice of this not knowing what was in it and it was lovely. Think she just cooks the potato & onions and layers in into pastry crust with the corned beef. If I'd known it had corned beef in, there's no way I'd even have tried it.
P.S Went back for seconds!

elmer

We had potato pie every Friday when I was little, however, I am an awful cook and my Nan who made it has died.So the version I use came from my older Canadian(but from Lancashire originally) cousin. We use 1/2 lb of mince or shin if you can get it, an onion and about 5 lbs of potatoes, fill up the pan with approx 2 or 3 litres of stock(oxo cubes) and a dash of worcester sauce and let it cook on the hob for about 40 mins to an hour, then you add the pastry lid and cook until its brown. When I was little we did have a suet lid but I am sorry its not part of my cousins recipe, when she calls at Xmas I can ask her as she cooked with my Nan much more than me as she is older and graduated from jam tarts sooner than I did. I always had to wash mine in fairy liquid as they were so dirty, and my grandad always ate it and said that it was lovely!!!

Good luck
Elmer

meames_2

hi, this sounds like my mums version of lancashire hotpot.

She used lamb or beef - I use beef style quorn

chop your potatoes, carrots and onions into chunks and add you meat in chunks i think you are meant to layer it but as you have to keep stirring it it seems a waste of time. use a fairly deep dish.

add enough stock so only half the mixture is covered.

stick in oven covered for about 2 hours stirirng occasionally. for an extra half hour add the suet crust.

serve with peas and sliced beetroot or red cabbage.

yum - I'm having it tomorrow for my tea.


oh the potatoes should be falling apart before you add the suet crust - proably why it didn't look like spuds were in it. follow the atora recipe - thats all i use