Corned Beef & Potato Pie

Just lie mother (and actually father) used to make. TBF my Dad makes it a lot and is rather good at it. My pastry cow faces are better though.

Ingredients

• 500 g shortcrust pastry (home-made or shop-bought)

• 1 tin corned beef, chopped into pieces

• 2-3 large potatoes, peeled and chopped

• 2 tbsp butter (1 for the potatoes, 1 for the onions)

• 1 beef stock cube

• 1 vegetable stock cube

• 1 onion, chopped

• 1 egg

• Salt and pepper to taste
  

Method

1. Preheat the oven to 200C.

2. Grease a pie dish or an old dinner plate (we use plates in the North East!)

3. Dissolve the vegetable stock cube into a pan of boiling water.

4. Put the potatoes in the boiling water and cook until soft.

5. Drain the potatoes.

6. Add 1 tbsp butter, the crumbled beef stock cube and salt and pepper and to the potatoes and mash them up.

7. Add the corned beef to the potatoes and mash them together.

8. Add 1 tbsp butter to a frying pan and gently fry the onion until soft and translucent (don’t let them brown).

9. Add the fried onion to the corned beef mixture.

10. Roll out half the shortcrust pastry and line the bottom of the pie plate.

11. Spoon the filling into the pastry.

12. Brush the edge with beaten egg

13. Roll out the rest of the pastry and use it to top the pie, sealing the edges with your fingers.

14. Trim the edges.

15. Cut two holes in the top of the pastry and glaze with beaten egg

16. Bake in the oven for 25-30 minutes, until golden