This might not look like the corned beef hash that you’re familiar with, but stick with me. This dish combines creamy mashed potato and seitan, it’s then baked until the top is crispy.
I grew up in Staffordshire, in the West Midlands of England and used to eat this as a child. Traditionally, corned beef is mixed through mashed potato and then baked until the top is crispy. I replaced the corned beef with seitan, half of which was minced, half broken into pieces. On to the recipe!
Yield; Six servings Cook time; 45 minutes
You’ll need;
- Three large baking potatoes, washed and chopped into small chunks
- 350g/12oz of seitan (CLICK HERE for my seitan recipe)
- 50ml non-dairy milk
- 50ml non-dairy single cream
- One teaspoon of dried parsley
- One teaspoon of dijon mustard
- One tablespoon of non-dairy margarine
Method;
- Preheat your oven to 200ºC/180ºC fan assisted/350ºF. Bring a large saucepan of salted water to a boil. Add the potatoes and boil for fifteen minutes, or until fork tender.
- Once cooked, remove from the heat and drain. Add the milk, cream, parsley, mustard and margarine. Using a potato masher, mash like your life depends on it. Season with half a teaspoon of salt and plenty of black pepper.
- Keep mashing until the potatoes are smooth and you’re sure your arms are broken. With what’s left of your arms, slice the seitan in half. Crumble one half into bite-sized pieces, and grate the other half with a cheese grater.
- Add the the seitan into the mashed potatoes, mix until well combined.
- Dollop the mixture into an oven proof dish and score lines into the top of the mash with a fork. Bake for 30 minutes, or until the top is golden and crispy.
- Allow to stand for five minutes before serving with vegetables and lashings of gravy.
This is such a lovely, filling, comforting dish, and a definite crowd pleaser. I mean, who doesn’t like delicious mashed potatoes?
Bethany's Vegan Kitchen 