Corned Beef, Onion And Potato Pie Recipe

Corned beef,onion and potato pie recipe

Corned beef onion and potatoe pie

Corned beef onion and potato pie recipe

Based on making 1 pie
4 Decent size potatoes
Al least 1 large tin of corned beef
1 decent size onion
Salt and pepper (Cracked pepper if you have it)
Butter or marge
1 egg and a little milk
Plain or self-raising flour

Peel and cut each potato into 4 pieces then put in a large pan. Fill the pan with water and add some salt (a HEALTHY PINCH) and turn the heat up to full. Boil the potatoes until a knife will easily go through them then drain and put to one side.
Chop the onion until quite small pieces then put into a pan.
Fill half the pan with water and add some salt then turn the gas to full and boil until just short of being soft. Drain and put to one side.
Chop your corned beef into cubes
Put your potatoes, onion and corned beef into a large bowl or pan add a good lump of butter or marge, add a couple of good pinches of salt and some pepper. Mash all together tasting as all the ingredients mix together to establish whether you think it needs more butter, salt or pepper.
Once you pastry has done put a little butter or marge on your hand and grease your pie plate so the pastry won ½t stick after being cooked.
Roll out your pastry base and lay it on the plate trimming off any excess then crack your egg into a small bowl and add a little milk. Whisk together then using your pastry brush, brush around the outside of the pastry base so when you put your pastry lid on it will seal.
Scoop your filling into the pie but be generous and don ½t let the filling cover the outside rim of the plate.

Roll out your pastry for your lid then place over the top trimming any excess off then with the back of a fork press down gently right around the plate to seal the pastry.

With your pastry brush cover the pie with your egg milk mix which helps the browning process.

Make 2 small incisions in the middle of the pie.

Preheat your oven to about 180 degrees and place your pie in on the middle shelf for around 25 minutes until golden brown.