Now Winter is nearly upon us, I love to cook comfort food. There is hardly anything more comforting than a tasty corned beef pie. I love serving it with roast potatoes, broccoli, carrots and gravy or crispy oven chips and baked beans, for a satisfying dinner the whole family will love.
This pie is based loosely on a recipe by Paul Hollywood, although my mum has been making this for years. Paul's recipe adds carrots and a touch Worcestershire sauce for an added richness.
1 large baking potato, peeled and diced into large chunks
1 large carrot, peeled and diced into large chunks
1 white onion, peeled and diced into large chunks
1 celery stalk, diced (optional)
1 340g large tin of corned beef, broken up into pieces.
200ml beef stock (I used some of a made up Knorr Stock Pot)
Good splash or two of Worcestershire sauce
1 block of ready made short crust pastry (e.g. Just Roll) or you use your own recipe
1 tablespoon of sunflower or olive oil
Set oven to 200C/400F/Gas 6 and have ready a 21cm/8 in or 23cm/9in pie plate.
Add a tablespoon of sunflower or olive oil to a pan and heat.
Add the onions, carrots and potato and cook for five-ten minutes gently until softened.
Add the can of corned beef, stock and Worcestershire sauce.
Bring to the boil then turn down the heat and simmer gently for 20 minutes.
Check for seasoning and add salt and pepper if needed.
Put aside until completely cool.
Divide the pastry into thirds.
Combine two thirds together and roll out on a floured board until it is slightly bigger than the pie dish.
Take the rolling pin and roll the pastry around it.
Move the rolling pin quickly over the pie dish, and allow the pastry to sit on the tin.
Gently push the pasty into the corners of the tin.
Take a knife and trim the pastry on the top of the tin neatly.
Fill the pie tin with filling.
Roll out the rest of the pastry to cover the top and trim.
You can decorate the top of the pie with pastry leaves if you wish.
Brush the top with milk or beaten egg.
Cook for 30/35 mins until golden brown and hot through.