Corned Beef and Potato Pie
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.
Servings: 6 people
Equipment
- Pan
- Sharp knife
- Pie dish
- Mixing bowl
- potato peeler
- Potato masher
Ingredients
- 500 g shortcrust pastry (home-made or shop-bought)
- 340 g tin corned beef
- 2-3 large potatoes
- 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 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
Notes
Serve with baked beans and chip if eaten hot. If eaten cold it is delicious with salad.