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. 2. Tip back into frying pan and add tomatoes, soup, mushrooms and peas. 3. Add one can full of water and stir. 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!). 5. Cook on a high heat until bubbling, then cover and reduce heat. 6. Simmer for 10 - 15 minutes, stirring occasionally. 7. In the meantime add cheese and milk together in a bowl. Add beaten egg and stir until well mixed. Set aside. 8. When Meat mixture has condensed down and thickened slightly, remove from heat. 9. Spoon mixture into a 9x13-inch oven pan with a slotted spoon, draining off excess 'juice' if necessary. 10. Pan should be 1/2 to 3/4 full. 11. Add packaged hash brown mix on top of the meat mixture, pressing down to compact. 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. 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. 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! ---------------------------------------------------------------------------
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