Corned Beef Pie

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rub the butter into the flour and salt, stir in the water until the dough holds, divide into two discs, wrap and chill 30 minutes.

   Mark done

2. Heat the oil in a large pan and cook the onions 8 minutes until soft. Add the potatoes and cook 5 minutes.

   Mark done

3. Sprinkle over the flour, stir 1 minute, then add the stock, brown sauce, Worcestershire sauce and pepper.

   Mark done

4. Simmer 10 minutes, until the potatoes are just tender and the gravy is very thick. Fold in the corned beef and cool 15 minutes.

   Mark done

5. Heat the oven to 200°C / 400°F with a baking tray on the lower shelf.

   Mark done

6. Roll the larger disc and line a 23 cm pie dish. Fill with the mixture.

   Mark done

7. Roll the second disc, cover the pie, trim, crimp, cut a steam vent and brush with the egg.

   Mark done

8. Bake on the hot tray 35 to 40 minutes, until deep golden.

   Mark done Start 35 min timer

9. Rest 10 minutes and serve.

   Mark done

Chef’s Tips

• Keep the corned beef in chunks. Mashed, it loses its texture.
• Make the gravy very thick so the slice holds together.
• Cool the filling for a few minutes so it does not melt the pastry.

Pairing Suggestions

• Baked beans
• Brown sauce
• Mushy peas

Storage & Reheating

Refrigerate up to 4 days and eat cold or reheat at 170°C for 20 minutes. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.