Hampton Pie Recipe
Ingredients
| 6-8 oz. leftover boiled bacon OR 1 7-oz. tin corned beef | ||
| Onion | 1/2 , finely chopped | |
| Butter/Margarine | 1 1/2 Ounce | |
| Parsley | 1 Teaspoon, chopped | |
| Tomato ketchup | 1 Tablespoon | |
| Mustard | 1/2 Teaspoon (Leveled), made | |
| 1-2 tablespoons stock OR milk | ||
| 12 oz.-1 lb. potatoes for the topping | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat oven to 380°F. - Gas Mark 5.
2) Use the mincer to mince the bacon (or break up the corned beef).
3) Finely chop onion and keep aside.
4) Peel and boil the potatoes. Drain and keep aside.
MAKING
5) In a small pan, melt 1 oz. of the butter or margarine and sauté the onion gently for 5 minutes until tender.
6) Add the bacon (or corned beef), parsley, ketchup, mustard and stock or milk to stir in.
7) Season the mixture and allow heating through gently.
8) In another bowl, mash the boiled potatoes by adding plenty of seasoning, remaining butter and a little milk.
9) Use a 1-pint pie dish to spoon the hot bacon mixture into the base. Use the mashed potato to top the bacon mixture.
10) Place near the top of the oven to bake for 30 minutes or until nicely browned.
SERVING
11) Serve at once with buttered broccoli spears.
1) Preheat oven to 380°F. - Gas Mark 5.
2) Use the mincer to mince the bacon (or break up the corned beef).
3) Finely chop onion and keep aside.
4) Peel and boil the potatoes. Drain and keep aside.
MAKING
5) In a small pan, melt 1 oz. of the butter or margarine and sauté the onion gently for 5 minutes until tender.
6) Add the bacon (or corned beef), parsley, ketchup, mustard and stock or milk to stir in.
7) Season the mixture and allow heating through gently.
8) In another bowl, mash the boiled potatoes by adding plenty of seasoning, remaining butter and a little milk.
9) Use a 1-pint pie dish to spoon the hot bacon mixture into the base. Use the mashed potato to top the bacon mixture.
10) Place near the top of the oven to bake for 30 minutes or until nicely browned.
SERVING
11) Serve at once with buttered broccoli spears.
Chef
