Please note: we used a pressure cooker for this, but you could use a slow cooker instead. Cooking times for meat will need to be adjusted to suit.
1kg (approx) Corned Beef
Quarter of a green cabbage, sliced (optional)
3 Carrots, sliced (optional)
1 Brown onion, diced
Pastry sheet for bottom of pie
Vegetable stock or water (2 cups)
3-4 med-large potatoes for the top + milk and butter for mashing
2 tbsp butter
2 tbsp flour
3 cups milk
1 tbsp wholegrain mustard
To begin, place the corned beef and the vegetable stock in the pressure cooker for an hour.
If adding the veggies in, prepare them now while the beef is cooking.
Once that's done, add the vegetables if doing so and pressure cook for another 40 minutes. While this is cooking, peel and put the potatoes on to boil. Turn the oven on to 180 degrees fan bake to heat up.
When the meat is 10 mins off finishing, in a smaller pot make your mustard sauce. Melt the butter, add flour and combine. Add milk quickly but in small increments and continue whisking until lumps are gone and the consistency is smooth and thick. Stir in the mustard.
Once potatoes are cooked, add milk, butter, salt, pepper and chives and mash until smooth.
When the meat and veggies are cooked, use 2 forks and pull apart the beef. Drain the liquid and transfer the mixture to a bowl, add the mustard sauce and stir until fully combined.
Place pastry in the bottom of a tin/pie dish. Add the meat/veggie/sauce mixture. Spread out the mashed potato on top and add the grated cheese.
Place in the oven for approx 30 mins until the cheese is melted and the top is golden brown. Enjoy!