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“I was brought up on this in the north of England. Everyone has their variation--this is mine. It's simple, quick and easy, tastes delicious, and even better the next day! An ideal winter warmer, and a real family dinner. Serve with pickled onions (make your own the day before, sliced onions steeped in malt vinegar mmm) mushy peas(!) and bread and butter. Well, thats how I eat it anyway :)”
1hr 10mins

Ingredients Nutrition


  1. In an oven and hob proof casserole (or if you don't have one, do this bit in a saucepan and transfer to a casserole dish later) bring to the boil the stock, potatoes, onions and carrots, a good pinch of salt pepper to taste.
  2. Simmer this for around 30 minutes, stirring occasionally, or until the potatoes are well cooked.
  3. You want some of them to 'fall' to thicken the gravy.
  4. Add the daddies sauce and corned beef, stir and cook for another 5-10 minutes.
  5. (As it stands this stew is known as corned beef hash or tato hash and is delicious on cold days with bread and butter!) Now make the pastry- rub the butter into the flour.
  6. Add a pinch of salt and the suet and stir.
  7. Now add cold water gradually, mixing with a fork and then your hands, to form a soft, pliable dough.
  8. Refrigerate for ease of handling, then roll out on a floured surface to roughly fit the top of the casserole.
  9. Place on top and fold over any edges- this isn't meant to look neat it is quick, wholesome, family food.
  10. Brush with milk of egg if liked and bake in a hot oven until the crust is crisp and golden and bubbling round the edges.

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