This traditional corned beef pie is simple and tasty. If you are cooking on a budget then this classic pie is a family favourite, packed with beef , carrots and potatoes this pie is an easy dish to make. Topped with homemade shortcrust pastry the whole family are going to love this one.
Ingredients
340 g Tin of Corned Beef
700 g Peeled Potatoes
2 Carrots (Diced)
20 g Butter
1/2 teaspoon Pepper
Pastry :
400 g Plain Flour
170 g Butter
100 ml Water
1/4 teaspoon of Salt
Method :
Peel the potatoes and bring to the boil in a pan of salted water, do the same for the carrots - peel and dice them then simmer for 20 minutes until just cooked.
When the potatoes are cooked (Soft) remove them from the heat and drain them.
Remove the carrots and drain.
Add 20 g of salted butter to the potatoes and mash them with a potato masher.
When the potatoes are mashed season them with the black pepper.
Open the tin of corned beef and chop it up into chunks. Add these chunks of corned beef to the potatoes and continue to mash them into the spuds.
Add the carrots to the mix and combine well with a wooden spoon.
For the Pastry :
Combine the Flour and salt in a mixing bowl
Add the cubed butter and combine with your fingers until it resembles breadcrumbs.
Add the water and mix together with a fork until it starts to come together.
Turn out onto a lightly floured surface and form into a ball of pastry.
Wrap in cling film and refrigerate for 30 minutes before rolling.
Line the bottom of a pie dish with the pastry , then add the filling. Top with a pastry lid, egg wash and bake 200 c for 25 minutes.
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