Corned Beef and Potato Pie
Corned beef and potato pie is a traditional North East family favourite made with corned beef, mashed potato and onion baked inside crisp shortcrust pastry. Easy to make and delicious served hot for dinner or cold at buffets and picnics.
Servings: 6 people
Equipment
- Pan
- Sharp knife
- Pie dish
- Mixing bowl
- potato peeler
- Potato masher
- 1 Rolling Pin
- 1 Pastry brush
- 1 Frying pan
Ingredients
- 500 g shortcrust pastry (homemade or ready-made
- 340 g tin corned beef
- 300 g large potatoes (about 1 large or 2 medium)
- 1 onion
- 1 egg
- salt and pepper to taste
Instructions
- Preheat the oven to 200C, Gas Mark 6.
- Grease a 10" pie dish or cover it with baking parchment.
- Peel the potatoes and chop them into chunks
- Put the potatoes in a pan of salted water and boil until soft, usually 20-25 minutes.
- Drain the potatoes, add a little salt and pepper and mash them up.
- Remove the corned beef from the can and chop it into pieces.
- Add the corned beef to the warm potatoes and mash them together. Mashing while the potatoes are warm helps soften the corned beef making it easier to mash.
- Peel and chop the onion into small pieces.
- Add some oil to a frying pan and fry the onion until soft.
- Add the fried onion to the corned beef mixture.
- Roll out half the shortcrust pastry and line the bottom of the pie plate.
- Spoon the filling into the pastry, leaving a 2 cm gap around the edge of the pastry
- Brush the edge with beaten egg
- Roll out the rest of the pastry and use it to top the pie, sealing the edges with your fingers.
- Trim the edges. Cut two holes in the top of the pastry and glaze with beaten egg
- If you want, decorate the pie with the excess pastry
- Bake in the oven for 20 - 25 minutes, until golden
Notes
Serve hot with baked beans, peas or chips. Leftovers are equally delicious served cold with salad as part of a buffet or picnic.