potatoes
carrots
onions
corned beef
salt, to taste
gravy granules (we use Bisto)
short crust pastry (see below)

Chop/cut potatoes in to pieces - as big/small as you want but it turns out better smaller, as much as you want but not too many. Put into water in a big pan. Chop carrots into pieces, again as many as you want but quite a bit less than potatoes. Boil.

Add caramelised onions or onion soup (on tin/packet), chop up one or two cans of corned beef and boil altogether, add gravy granules. Add a little salt whilst boiling. Boil until potatoes and carrots are soft.

Prepare the short crust pastry.

Put the cooked potato hash into an oven proof dish and place short crust pastry over the top, glaze with egg and cut three holes in the middle of pie. Cook in oven at about 375°F (190°C) until cooked.

Variation: This can be eaten as potato hash without the short crust pastry topping! - its just as good, nice with crusty bread!

Enjoy!

SHORT CRUST PASTRY:

1 cup all-purpose flour
1/4 tsp. salt
5 tbsp. unsalted butter, cut up
3 tbsp. cold water

In medium bowl, combine flour and salt; mix well. With pastry blender cut in butter until mix resembles coarse crumbs.

Sprinkle in 1 tablespoon cold water; toss with fork. Add additional water, 1 tablespoon at a time, tossing with fork after each addition & adding just enough water to hold pastry together.

Press dough lightly to form a disk. Do not knead. Cover with plastic wrap; refrigerate 30 minutes before using.

Submitted by: MegRyan