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Corned beef pie recipe

1 rating

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. See method

Serves 4
10 mins to prepare and 30 mins to cook
806 calories / serving

Ingredients

1 tbsp vegetable oil
2 onions, chopped
1 leek, sliced
2 carrots, chopped
340g tin Princes Reduced Salt Corned Beef, cut into cubes
1 tsp Worcestershire sauce
1 beef stock cube, made up to 400ml
375g ready-rolled shortcrust pastry
2 tbsp semi-skimmed milk
350g frozen peas
½ Savoy cabbage, thinly sliced
30g unsalted butter

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
3365kj
806kcal 40%
Fat
47g 68%
Saturates
20g 100%
Sugars
18g 20%
Salt
2.6g 43%

of the reference intake
Carbohydrate 61.3g Protein 34.4g Fibre 11.9g

Method

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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