This recipe is from my mum who as a landlady in Somerset made hundreds of these for hungry customers to take home after a beer, and to feed her 3 hungry teenagers. It is great hot, fresh from the over, brilliant cold and warms up very well in a microwave. This is still a family favourite with a little brown sauce.
Make the pastry, mix the flour and butter together to a breadcrumb texture, mix with enough water to make a dough, wrap in cling film and put in the fridge. Now turn on the oven to 170c.
Put a pan of water (enough to make the instant mash) on the hob and put on full heat to bring to the boil. While this is happening peel the onion, chop it in half and slice the halves quite thinly. Put these into the hot water to soften.
Add some salt and pepper to taste at this stage.
When the onions have softened, mix in the instant mashed potatoe to the same texture as instant mash, open the corned beef, chop into cubes and add this to the mixture and mix with a fork to a quite smooth consistency. For the “luxury“ version, add the beans at this stage.
Roll out the pastry to line and top a 10/12 inch pie tin and add the mixture. Now place the pastry top over the mix, make a hole to let any air out and brush with the beaten egg. A little pepper over the top adds falvour and looks good.
Now place in the oven for about 25/30 minutes until golden brown.
If you are making the luxury version then the mixture can do to be a bit drier as the juice in the beans will soften things up.
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