Hearty Corned Beef and Potato Pie

Name: Hearty Corned Beef and Potato Pie
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 340 g can corned beef cut into large pieces; 320 g ready-rolled shortcrust pastry sheet; 1 large onion, chopped; 2 carrots, chopped; 1 potato, diced; 300 ml warm beef stock; 1 tbsp vegetable oil; 1 tsp Worcestershire sauce; 1 tbsp milk; 1 serving buttered kale to serve

A comforting British classic, this corned beef pie features a savory filling of tender beef, carrots, and potatoes topped with a crisp, golden shortcrust pastry. Perfect for a cozy family dinner, it's a budget-friendly meal that's both satisfying and easy to prepare.

Servings6 Portions

Prep Time15 Mins

Cook Time55 Mins

Difficulty

Easy

Ingredients

can corned beef cut into large pieces
340 g
ready-rolled shortcrust pastry sheet
320 g
large onion, chopped
1
carrots, chopped
2
potato, diced
1
warm beef stock
300 ml
vegetable oil
1 tbsp
Worcestershire sauce
1 tsp
milk
1 tbsp
buttered kale to serve
1 serving

Step-by-Step Instructions

Heat the vegetable oil in a large frying pan over medium heat. Add the chopped onions and carrots, sautéing for about 5 minutes until they begin to soften.

Stir in the diced potatoes and continue cooking for another 5 minutes, allowing them to pick up a little color.

Break the corned beef into large chunks and add them to the pan. Cook for 2-3 minutes, stirring gently until the beef starts to brown.

Pour in the beef stock and Worcestershire sauce, then season with salt and pepper to taste. Simmer the mixture for about 5 minutes, or until the potatoes are just tender.

Preheat your oven to 200°C (180°C fan/gas 6). Transfer the prepared filling into a pie dish or an ovenproof baking dish.

If necessary, roll out your shortcrust pastry sheet so it is slightly larger than the top of your dish. Dampen the edges of the dish with a little water, then lay the pastry over the filling.