Corned Beef Pie
This straightforward recipe transforms a simple tin of corned beef into a hearty and satisfying pie. A mixture of onion, carrot, and potato is cooked with the beef in a rich stock, then topped with a sheet of shortcrust pastry and baked until golden. It's an excellent way to create a comforting meal from cupboard staples, ready to serve in just over an hour. The pie is ideal for a family dinner, especially when accompanied by buttered kale.
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
Method
- Warm the oil in a large pan and fry the chopped onions and carrots for 5 mins. Add the diced potato and continue cooking for another 5 mins.
- Carefully mix in the pieces of corned beef and cook for 2-3 mins until they start to brown. Pour in the Worcestershire sauce and warm beef stock, season, and let it simmer for 5 mins or until the potato is just tender.
- Preheat your oven to 200C/180C fan/gas 6. Move the filling into a pie dish. If necessary, roll out the pastry sheet so it is large enough to cover the dish with a slight overhang.
- Moisten the rim of the dish with water and place the pastry over the top. Press the edges down firmly using a fork. Cut a small slit in the centre for steam and trim away any extra pastry.
- Place the pie on a baking tray, glaze the pastry with milk, and bake for 30-35 mins until it turns a golden brown colour. It can be served with buttered kale.
Nutrition (per serving)
Calories445 kcal
Fat25 g
Saturates10 g
Carbs32 g
Sugars6 g
Fibre4 g
Protein20 g
Sodium640 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
DietEgg-free, Low sugar, Nut-free
