Murphy's Tatahash
- Preparation and cooking time
- Prep:
- Cook:
- 2-3 hours/ overnight
- Easy
- Serves 4
Skip to ingredients
Stew
- 2 x onions, diced
- 5 baking potatoes, peeled and chopped in to cubes
- 450-500g stewing steak in cubes (ideally from a Butcher)
- 2 beef stock cubes
- 2 tbsp Worcester sauce
Crust
- 2 x onions, diced
- 5 baking potatoes, peeled and chopped in to cubes
- 450-500g stewing steak in cubes (ideally from a Butcher)
- 2 beef stock cubes
- 2 tbsp Worcester sauce
- 100g butter or lard (cold)
- Pinch of salt
- 225g plain flour
Method
step 1
Cook the onions until soft then add the stewing steak to brown.step 2
Add the potatoes with two beef stock cubes and cover with boiling water until the potatoes are covered.step 3
Add salt and pepper and 2 tbsp Worcester sauce.step 4
Simmer for 45 minutes (minimum), then turn off the pan and leave for 2-3 hours. Ideally to be left overnight. Reheat when ready to serve.step 5
To make the crust, pre-heat the oven to 180 fan. Add together the flour and butter/ lard in a large bowl and rub with fingertips until it makes breadcrumbs.step 6
Stir in a pinch of salt and 2-3tbsp water and mix to make a dough.step 7
Kneed the dough on a flat service and transfer to a tray. Bake until brown and serve with the stew.
