🥧 Corned Beef & Potato Pie with Chips and Peas
🛒 Ingredients:
For the Pie Filling:
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1 tin (340g) corned beef, chopped
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2 large potatoes, peeled and diced
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1 medium onion, finely chopped
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1 tbsp butter
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1 beef stock cube
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Salt and pepper, to tasteTaylormade+1Good Food+1
For the Pastry:
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500g shortcrust pastry (store-bought or homemade)Taylormade+1Krumpli+1
For the Chips:
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4 large potatoes, cut into chips
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Oil for frying
For the Peas:
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1 cup frozen peas
🔪 Instructions:
1. Prepare the Pie Filling:
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Boil the diced potatoes in salted water until tender, then drain.
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In a pan, melt the butter and sauté the chopped onion until softened.
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Add the corned beef to the onions and cook for a few minutes.
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Mix in the boiled potatoes, crumbled beef stock cube, and season with salt and pepper.
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Allow the mixture to cool slightly.Taylormade+1Good Food+1
2. Assemble the Pie:
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Preheat the oven to 200°C (180°C fan).
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Roll out half of the shortcrust pastry and line a pie dish.
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Fill with the corned beef and potato mixture.
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Roll out the remaining pastry and place over the filling.
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Seal the edges and make a small slit in the top to allow steam to escape.
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Bake for 30–35 minutes, or until the pastry is golden brown.Good FoodTaylormade+1Good Food+1
3. Prepare the Chips:
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Heat oil in a fryer or deep pan to 180°C.
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Fry the cut potatoes until golden and crispy.
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Drain on paper towels and season with salt.Good Food
4. Cook the Peas:
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Boil the frozen peas in water for 2–3 minutes until tender.
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Drain and season with a little butter, salt, and pepper.
🍽️ Serving:
Serve a slice of the corned beef and potato pie alongside a generous portion of chips and peas. For added flavor, consider drizzling some gravy over the pie.
This dish is a nostalgic comfort food, perfect for a hearty meal. If you’re interested in variations or additional sides, feel free to ask!