Corned Beef and Potato pie is a traditional British recipe, popular in the North East of England. It is easy to make and will soon become a firm family favourite. Delicious served hot or cold as part of a picnic.You can make one large pie or several smaller ones if you want them to be more portable.
Course: Main Course
Keyword: corned beef, Pie
500gshortcrust pastry (home-made or shop-bought)
340gtin corned beef
salt and pepper to taste
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 potatoes and mash them together.
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
Serve with baked beans and chip if eaten hot. If eaten cold it is delicious with salad.