Traditional Corned Beef and Potato Pie

I think that this is a recipe which comes from all over the UK, there seems to be no part of the country which doesn't have it's own take on this pie. I think that simple is best here so I make mine with few additions and it always comes out just lovely.

Now you could make your own pastry for this of course, you could make all shortcrust pastry,  but having made it a few times I find that the combination of shortcrust on the bottom and puff on the top makes for a lovely golden fluffy pie.

You can combine the corned beef and potato into a smooth mushy kind of consistency but I like to chop the corned beef into chunks and combine gently allowing for a little more texture.

Ingredients

1 Roll ready made shortcrust pastry

1 Roll ready made puff pastry

1 Tin corned beef

1 Kilo mashed potatoes

1 Large onion sliced and fried until golden but not brown

1 Tablespoon Dijon mustard

Salt and Pepper to taste

1 Beaten egg to glaze

Preheat the oven to 170c/340f Gas mark 3 

If using pre bought pastry, leave out of the fridge for 30 minutes or so to make sure that it is pliable enough to roll out easily, once rolled out line your greased pie dish/tin with the shortcrust pastry. In a large bowl, combine the mashed potato, onion and chopped corned beef, salt and pepper, brush the pastry case with the mustard and pile the filling into your case.

Roll out the puff pastry top and after a little egg wash around the bottom case, lay the puff pastry on top of your pie. Seal the edges and brush with egg wash, cut a couple of little slits into the top of the pie and bake in the oven for approx 45 minutes - turning around half way through the cooking time.

Now this looks a little rustic, but I know someone who likes all the crispy pastry edges so I didn't trim neatly - lovely