Corned Beef Pie
1hr 20
  • 340 g Tin of Corned Beef
  • 700 g Peeled Potatoes
  • 2 Carrots (Diced)
  • 20 g Butter
  • 1/2 teaspoon Pepper
Pastry : 
  • 400 g Plain Flour
  • 170 g Butter
  • 100 ml Water
  • 1/4 teaspoon of Salt

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Method : 
  • Peel the potatoes and bring to the boil in a pan of salted water, do the same for the carrots - peel and dice them then simmer for 20 minutes until just cooked.
  • When the potatoes are cooked (Soft) remove them from the heat and drain them.
  • Remove the carrots and drain.
  • Add 20 g of salted butter to the potatoes and mash them with a potato masher.
  • When the potatoes are mashed season them with the black pepper.
  • Open the tin of corned beef and chop it up into chunks. Add these chunks of corned beef to the potatoes and continue to mash them into the spuds.
  • Add the carrots to the mix and combine well with a wooden spoon.

For the Pastry : 

  • Combine the Flour and salt in a mixing bowl
  • Add the cubed butter and combine with your fingers until it resembles breadcrumbs.
  • Add the water and mix together with a fork until it starts to come together.
  • Turn out onto a lightly floured surface and form into a ball of pastry.
  • Wrap in cling film and refrigerate for 30 minutes before rolling.

Line the bottom of a pie dish with the pastry , then add the filling. Top with a pastry lid, egg wash and bake 200 c for 25 minutes. 

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