recipes
Corned beef pie
Serves: 8
2012-01-03
Ingredients
- 500g ready-made short crust pastry
- 3 tbsp olive oil
- 2 large tins of 340g corned beef
- 200g tomato concentrate
- 5 large carrots, peeled and diced
- 2 onions, chopped
- 600g potatoes, peeled
- 2 tsp Worchestershire Sauce
- Salt and pepper
- Some butter for greasing
- Some flour for dusting
Method
Grease a 28cm round pie dish with butter and dust with flour. Roll out the pastry and line the base and sides of the dish with two thirds of the pastry. Prick the base with a fork. Cut the potatoes into chunks and boil them in salted water until tender. Drain and mash them. Heat the oil and cook the onions and carrots until soft. Season with salt and pepper and mix in the tomato concentrate. Cook, while stirring, for 1 minute and then mix in the corned beef. Cook while stirring until the corned beef smashes down. Remove from heat and mix in the mashed potatoes and the sauce. Spread the mixture over the pastry and level the top. Roll out the remaining pastry and cover the pie. Seal the edges and prick the top 4 times with a fork for the steam to escape during baking. Bake in a moderate to slightly hot oven for 50 minutes.
Suggested accompanying wine: DELICATA Red Label rouge de rouges
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