This tasty dish is a winner with children

Serves 6
Time 40 mins
Calories 282 per portion
Fat 15g of which 8.6g is saturated
Suitable for freezing

Plain flour 50g (2oz)
Wholemeal flour 50g (2oz)
Butter 65g (2½oz)
Milk 175ml (6fl oz)
Onion 1 small, peeled and chopped
Potatoes 250g (9oz), peeled and diced
Frozen peas 75g (3oz)
Corned beef 198g can, diced
Chopped parsley or chives 2 tbsp
Cheddar cheese 25g (1oz), grated

1 Preheat oven to 200°C/400°F/Gas 6.

2 Place flours in a bowl. Rub in 50g (2oz) butter until mixture resembles fine breadcrumbs. Add seasoning.

3 Add 1–2 tbsp of milk and mix to a dough. Roll out and line a 20cm (8in) flan ring. Bake blind for 15 minutes.

4 Meanwhile, melt remaining butter in a pan and cook onion and potatoes for 5 minutes. Add remaining milk, cover and simmer for 8 minutes. Uncover,
add peas and seasoning and cook for 2–3 minutes. Spoon corned beef over base and top with potato mix, parsley
or chives and then cheese.

5 Reheat in oven for 15 minutes, or until cheese has melted and filling is hot.

Recipe taken from 2012 Dairy Diary.

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