This is a hot pot we also call 'Tatta ash'. We have it as a traditional meal on New Year's Eve with brown sauce and beetroot. I have been cooking this for 45 years, we used to have it every Monday when I was young, it was made with meat that was left over from our Sunday dinner, mostly it was lamb or beef, but these days people use corned beef from a tin.
To thicken the sauce turn off heat and reheat the dish later, it tastes better with a thicker sauce.
Leftovers make nice meat and potato pies. Just place the pastry base in a tin and fill with the hash, then put a pastry lid on top and bake till brown in a hot oven, about 20 minutes. These pies can be frozen.
if you want to add a short crust on top, put some ash in a dish cover with short crust pastry and bake in oven till golden it is great. - 01 Nov 2013