Corned Beef and Potato Pie

On a cold winter’s day there is nothing more comforting than a delicious Corned Beef & Potato Pie. And it is so EASY to make!

Ingredients

Makes an 8″ pie

350 g potatoes cut into chunks
1 onion, chopped
350 g tin of corned beef
1 egg, beaten
Pastry for pie base and pie top
1 tsp mustard
Worcestershire sauce
Salt
Pepper

Method

1	Preheat the oven to 180°C.
2	Line the base of an 8″ pie dish with pastry and blind bake at 180°C (see the video on blind baking pastry). Increase oven temperature to 200°C
3	Boil the onions in a pan of water for 6 minutes. Drain and set to one side.
4	Boil the potatoes in a pan of water until tender. Drain and set to one side.
5	Remove the corned beef from the tin and break it up with a fork.
6	Into a large bowl add the onions, potatoes, and corned beef. Season witth salt and pepper, then splash in some Worcestershire sauce. Add in half the beaten egg then mix coarsely with a potato masher.
7	Spread a teaspoon of mustard on the pastry base then add in the pie mixture. Smooth the mixture down.
8	Add on the pastry top. Trim and brush with beaten egg. Poke holes with a fork to allow steam to escape. Bake for 20-25 minutes at 200°C until the top is golden brown.

Titli’s Tips

Try to make sure that the consistency of the pie filling is quite coarse to give a real “corned beef and potato” feel to the pie, rather than it just being a mush.

If you can’t get Worcestershire sauce, add ½ tsp of cumin powder instead.