CORNED BEEF & POTATO PIE

Whether you’re cooking a Sunday dinner or just after some midweek comfort food. Our recipe for corned beef and potato pie is a winner everytime.

Ingredients

Serves 4 - 6

For the dairy free pastry

• 4 tbsp littleseed extra virgin British rapeseed oil

• 300g Plain Flour

• Pinch of Salt

• 1 Egg

• 6 tbsp cold water

  For the corned beef pie filling

• littleseed extra virgin British rapeseed oil

• 1 medium onion, chopped

• 2 large carrots, peeled and diced

• 1 large potato, peeled and cut into 1cm chunks

• A tin of corned beef, chopped into large chunks

• 1 tbsp Hendersons Relish

• 250ml beef stock

• 1 x egg (beaten for glazing the pie)

Method

1. To make the pastry beat together the rapeseed oil, water, and egg. Combine the flour and salt into the mixture until it forms a soft dough.

2. Heat the rapeseed oil in a large frying pan over a medium-low heat. Add the onion and carrot and cook gently for 5 minutes until soft.  

3. Add the potato and cook for another five minutes. Stir in the corned beef and mix in amongst the onions, carrot and potato.

4. Add the Hendersons Relish and the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are soft and most of the liquid has gone.

5. Season with salt and pepper then put the pan to one side to let the mixture cool completely.

6. Preheat the oven to 200C/Gas 6

7. Divide the pastry into two pieces – roughly two-thirds and one third. Flour the work surface and roll out the larger piece to a 2–3mm thickness. Use this piece of pastry to line a 23cm/9in metal pie plate.

8. Roll out the remaining third of pastry ready to form the lid.

9. Spoon the corned beef filling into the pastry lined pie dish. Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid.

10. Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with the beaten egg and make a couple of holes in the top to let the steam out.

11. Bake for 30–35 minutes until the pastry is golden brown. Leave to rest for 20 minutes before slicing and serving.

Cooking Time

1hr 20 minutes

Recipe Notes

Our pastry recipe is so easy to make make, but you can also use shop bought pastry to save a bit of time.