Corned beef pie
For retro-inspired comfort food, try this corned beef pie recipe. This comforting pie is topped with buttery shortcrust pastry and ready in under 45 mins for a wallet-friendly meal.
- Preheat the oven to gas 6, 200°C, fan 180°C. In a shallow casserole dish, heat the oil and cook the onions and leeks for 6-8 mins over medium heat until beginning to brown. Add the chopped carrot and cook for 2mins.
- Gently stir through the corned beef and cook for 1-2 mins until beginning to colour. Add the Worcestershire sauce and the stock and season with black pepper.
- Unroll the pastry and use a rolling pin to roll a bit wider if needed, so it covers the top of your baking dish. Wet the edges of the dish with a little milk and lay the pastry over the top of the filling. Score an X into the middle to allow steam to escape and trim off any excess pastry. Brush all over with the milk and bake for 20 mins, or until the pastry is golden brown.
- Meanwhile, put the frozen peas into a steamer basket and top with the cabbage. Steam for 3-4mins or until just soft. Tip into a serving dish and toss with the butter until coated. Serve the pie with the warm mixed peas and cabbage.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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