I wouldn't have bothered to peel the baking potatoes but you do you. I must try adding sweet potato for myself! I find chilling the corned beef before taking it from the tin helps it retain its shape while I cube them. Historically, corned beef goes back to the salted beef supplied to Royal Navy crews during that age of sail. When it appeared in cans and was supplied to the Army it was called 'bully beef'. Tne peculiar cans are from South America where most of the tinned corn beef the British eat comes from. I like a poached egg on top and some caraway seeds and paprika to add flavour.

Lots of people like this recipe and I really appreciate that. However, it is worth me pointing out that my method is not traditional. I never said it was! On a very sad note, the place I was introduced to pie mash and probably weaned onto solids as a kid is due to close soon. Harringtons in Tooting has been open for just shy of 120 years (since 1908), but has just been sold and is due to close very soon. Butthey are still open for business now. So get down there whilst you still can. These institutions (and I dont use that term lighlty) will be gone forever before we know it.

Oh how I crave pie n mash 🤤 had it pre Covid on a return to London and was disappointed, then remembered malt vinegar and pepper, yum yum yum 😋

...or, you can order Pie 'n' Mash with Liquor for delivery to your home, anywhere in England, not sure about further afield, from Arments, Pie House, 7-9 Westmoreland Rd, London SE17 2AX or on-line! You're welcome... Use it or lose it, Manze's of Deptford High Street is now permanently closed as of January 25th 2025 after 111 years!

Wouldn’t fancy sweet potato

This costs £12 now 😢

Can I use inside? My condo

Lol it was poor man's food now only rich man can afford it today 😂😂😂, regards

Thanks mate just banged it in the oven

Not as cheap as it used to be I'm afraid to say

Not my cup of tea

Never understood why British food is so underrated, that looks crazy good.

You mentioned on your walk that the base lost connection to WiFi. How does it connect to WiFi?

fab making these today !!

My local in tooting .....,..suet pastry at the bottom flaky on top lovely bit of London grub I also make this weekly my way love it ❤

For the record, it did look pretty.

This is what I call basic. None of this crap with zest of lemon blah blah. Just simple and basic. Good on ya mate, just what I love :)

I've used his recipe for years and it comes out perfect everytime ❤

At the end when you measure the internal temp of the lamb and said it is Done, what temp reading was that? That was for a med rare lamb , what temp should it be for a Med to med well lamb?

Brilliant video, but don't waste the fatty oil use it for gravy 👍

What to do if you haven’t got or can afford a steamer?

That looks great but proper east end pies are filled with lips and a-holes and that’s why they taste so good!

Thanks for the video! I am looking at buying a grill like this. But is it really possible to use it indoors? I mean from what I have read these grills are made to be indoor use but will it still smoke and smell too much for indoor use.

hey i may have missed it, but do you grease/butter the bowls before you line them with the pastry? or rather should I?

aaahhhhh you legend!

I like it over home fries !

You need to brown it a lot more than that.

It has been about 20yrs since I made bacon pudding, I have just followed your recipe. It was lovely, so nice to have some comfort food on a cold evening. I also made a seperate one for my children as they do not like onion, I used someone's suggestion of sage & onion stuffing mix instead and they loved it!

I'm doing this tomorrow 😊

Onion!!!

2024 just bought a bit looking for a recipe nicely and simply explained cost a tenner now though sheesh

Hi! I like your great camera work and attention to detail ! This is a very well done you tube, IMO! I don't like your methods however, but so what? There are a gazillion methods for making a Corned Beef Hash. Your method just happens to be a wrong method, IMO! Here is why! You do not take the time necessary to "brown" the diced corned beef chunks before you added them into the skillet with the onions and potatoes. IMO, this eliminates your chance at getting that yummy level of additional taste and texture that you could get, had you browned off those dices of corned beef first. Here is another reason- you do not add any garlic! This is a big mistake, IMO! And here is yet another reason- your recipe lacks zing! C'mon, you need to include at least 2 and maybe 3 fresh from the garden jalapeno peppers to your recipe. This will give you color and crunch too! Thanks for sharing your recipe with us. Happy Cooking!

Awesome video. You did the dish justice for sure

sometimes there s not much meat inside or v little. lambs watch their diet :)

My greatnan Sharpe made an awesome bacon pudding.

I love the short, simple, to-the-point cooking vids. Thanks!

Great recipe.

Can't beat real food lovely

Where's the gravy?

My mouth is watering ❤

Please add egg to the recipe its bounds it together better trust me

Looks like Wordie from the 80's

Have you seen the price of cornbeef ha

I based my dish off yours. First time cooking liver and I nailed it. Thanks for the video!

cooked very well but mate you have a warped sense of time

Cheers from NJ and thanks for the video...im actually in the market for one of these grills and was curious how often have you been using yours? Does the novelty wear out or do you use it often? Thanks again!

Beautiful

Yummy

In Lancashire they have "rag pudding" and it has steak and gravy or mince and gravy in it.

Shouldn't the suet pastry be used for the base?