Corned beef and potato pie

A thrifty northern favourite: tinned corned beef, soft potatoes and onion squashed together under shortcrust, crisp on top and comforting underneath.

Ingredients

• 900 g Potatoes, peeled and cut into small chunks
• 2 Onions, chopped
• 200 g Carrots, diced small
• 10 ml Vegetable oil
• 340 g Corned beef, chilled, then diced
• 1 Beef stock cubes, made up with 200ml hot water
• 20 g Butter
• 2 g Black pepper
• 640 g Ready-rolled shortcrust pastry, two sheets
• 1 Eggs, beaten, to glaze
• 415 g Baked beans

Method

1. Boil the potatoes and carrots in salted water until just tender, then drain.
2. Meanwhile, fry the onions in the oil over a gentle heat until soft and sweet.
3. Add the potatoes, carrots, corned beef, butter, stock and plenty of pepper to the onions. Stir and squash it lightly so some of the potato breaks down and binds it all. Let it cool a little. Heat the oven to 200°C (180°C fan).
4. Line a pie dish with one sheet of pastry and spoon in the filling.
5. Brush the rim with egg, lay the second sheet on top, press and crimp the edges, cut a steam hole and glaze with egg.
6. Bake for 35 minutes until golden, then rest for 5 minutes.
7. Warm the beans in a small pan and serve with thick slices of pie.