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1
Brown meat and onions in a dry frying pan on high heat. Meat will cook in its own juices, so do not add oil. When cooked, drain.
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2
Tip back into frying pan and add tomatoes, soup, mushrooms and peas.
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3
Add one can full of water and stir.
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4
Add Worcestershire Sauce and A1 Steak Sauce to taste. (Use approx 2 tbsp of Worcestershire Sauce as a guideline, and 1 tsp of A1, but you will know when it tastes right!).
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5
Cook on a high heat until bubbling, then cover and reduce heat.
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6
Simmer for 10 - 15 minutes, stirring occasionally.
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7
In the meantime add cheese and milk together in a bowl. Add beaten egg and stir until well mixed. Set aside.
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8
When Meat mixture has condensed down and thickened slightly, remove from heat.
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9
Spoon mixture into a 9x13-inch oven pan with a slotted spoon, draining off excess 'juice' if necessary.
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10
Pan should be 1/2 to 3/4 full.
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11
Add packaged hash brown mix on top of the meat mixture, pressing down to compact.
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12
Pour egg, milk and cheese mixture (above) on top of the hash browns, and bake at 350 degrees for 25-30 minutes, or until hash browns have browned to a nice crispy golden colour.
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13
During the last few minutes of cooking, you can add extra shredded cheese to the top of the pie, and broil for a few minutes to melt.
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14
This recipe tastes great when served with HP sauce (which is a spicy English sauce). My husband also enjoys it with ketchup, however neither of these are necessary, and this is simply a serving suggestion! Enjoy!
