Hearty Corned Beef and Potato Pie

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 500g cooked corned beef, diced
• 500g potatoes, peeled and diced
• 300ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste
• 375g ready-made shortcrust pastry
• 1 egg, beaten

Instructions

1. 1.

   Preheat oven to 200°C (180°C fan/Gas Mark 6).

2. 2.

   Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.

3. 3.

   Add the diced corned beef and potatoes to the saucepan. Stir well to combine.

4. 4.

   Pour in the beef stock and Worcestershire sauce. Add the dried thyme, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

5. 5.

   Remove from heat and let the filling cool slightly.

6. 6.

   Roll out the shortcrust pastry on a lightly floured surface. Cut a circle slightly larger than the top of your pie dish.

7. 7.

   Pour the corned beef and potato filling into a pie dish.

8. 8.

   Cover the filling with the pastry lid. Press the edges to seal and crimp decoratively.

9. 9.

   Brush the pastry with the beaten egg.

10. 10.

    Cut a few slits in the top of the pastry to allow steam to escape.

11. 11.

    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is heated through.

12. 12.

    Let the pie cool slightly before serving.

Nutritional Information

Equipment

• Large saucepan
• Pie dish
• Rolling pin

Tips

• For extra flavor, add a bay leaf to the filling while it simmers.
• Use leftover cooked vegetables to reduce waste and add variety.
• If the pastry starts to brown too quickly, cover it loosely with foil.
• Serve with a side of green vegetables or a dollop of mashed potatoes.