Corned Beef & Potato Pie

Ingredients (Serves 4):

Shortcrust pastry – 500 g
Corned beef – 340 g tin, cubed
Potatoes – 500 g, peeled & diced
Onion – 1 medium, finely chopped
Carrot – 1 small, diced
Butter – 30 g
Black pepper – ½ tsp
Salt – ¼ tsp (optional, corned beef is salty)
Egg – 1, beaten (for brushing)
Baked beans – 1 tin (400 g), to serve

Method:

1. Boil diced potatoes for 8–10 minutes until just tender, then drain.
2. Heat butter in a pan, sauté onion and carrot for 3–4 minutes until soft.
3. Add corned beef, gently breaking it up, then mix in potatoes and black pepper.
4. Line a pie dish with half the pastry, fill with the mixture, and cover with remaining pastry.
5. Seal edges, brush with beaten egg, and bake at 190°C for 30–35 minutes until golden.
6. Rest for 5 minutes, slice, and serve hot with baked beans.

Classic, hearty, and always satisfying