Name: Corned beef pie
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 tbsp vegetable oil -; 1 large onion , chopped -; 2 carrots , chopped -; 1 potato , diced -; 340g can corned beef , cut into large pieces -; 1 tsp Worcestershire sauce -; 300ml warm beef stock -; 320g ready-rolled shortcrust pastry sheet -; 1 tbsp milk -; buttered kale , to serve -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Corned beef pie

1. 1 tbsp vegetable oil -

2. 1 large onion , chopped -

3. 2 carrots , chopped -

4. 1 potato , diced -

5. 340g can corned beef , cut into large pieces -

6. 1 tsp Worcestershire sauce -

7. 300ml warm beef stock -

8. 320g ready-rolled shortcrust pastry sheet -

9. 1 tbsp milk -

10. buttered kale , to serve -

How to cook deliciously - Corned beef pie

1. Stage

Heat the oil in a large frying pan over a medium heat and cook the onions and carrots for 5 mins, then add the potatoes and cook for a further 5 mins.

2. Stage

Gently stir through the corned beef and cook for 2-3 mins until beginning to colour. Add the Worcestershire sauce, the stock and some seasoning, then simmer for 5 mins or so until the potato is just tender.

3. Stage

Heat the oven to 200C/180C fan/gas 6. Transfer the filling to a pie dish or small ovenproof dish. If needed, gently roll your pastry to size, ensuring it covers the top of your tin or dish with a little excess.

4. Stage

Dampen the edges of the dish with water and lay the pastry on top. Use a fork to press the pastry firmly onto the edge. Make a small slash in the middle to allow steam to escape and trim off any excess pastry.

5. Stage

Put the pie on a baking tray, brush the pastry with milk and bake for 30-35 mins until golden brown. Serve with buttered kale, if you like.