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!
  Serves:  8       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 500 g (16 oz) Pastry for pie base and pie top
  • 350 g (12 oz) tin of corned beef
  • 350 g (12 oz) potatoes cut into chunks
  • 1 onion, chopped
  • 1 egg, beaten
  • 1 tsp mustard
  • Worcestershire sauce
  • Salt
  • Pepper
Instructions
  1. Preheat the oven to 180°C.
  2. Line the base of an 8″ (20 cm) 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.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 408 20%
Calories from Fat 202
Total Fat 22.5g 34%
Saturated Fat 6.1g 30%
Unsaturated Fat 15.1g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 35.4g 11%
Dietary Fibre 3.3g 13%
Sugars 1.0g
Protein 15.3g 30%
Cholesterol 41.0mgs 13%
Percent Daily Values based on a 2,000 calorie diet.