Nutrition balance score
Unbalanced
Glycemic Index
75
High
Glycemic Load
43
High
Nutrition per serving
Calories698.6 kcal (35%)
Total Fat40.8 g (58%)
Carbs57.7 g (22%)
Sugars2.5 g (3%)
Protein24.4 g (49%)
Sodium813.9 mg (41%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 Tbspolive oil
1onion
medium, finely diced
1 sprigrosemary
340gtinned corned beef
chopped into 2cm chunks
1 Tbspworcestershire sauce
500gpotato
mashed, roughly 3 medium potatoes, mashed with 30g butter and cooled to room temperature
1 x 500gready-made shortcrust pastry
plain flour
for dusting
1egg
beaten, for glazing
pie dish
22cm, round
pie bird
or funnel, optional
salt
pepper
Instructions
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4
Step 2
Heat the olive oil in a frying pan over a medium heat, add the onion and the whole sprig of rosemary and cook for 2-3 minutes until the onion is gently softened.
Step 3
Add the corned beef and Worcestershire sauce and cook for 5 minutes on a low-medium heat.
Step 4
Remove from the heat and scrape the mixture into a bowl, discarding the rosemary sprig.
Step 5
Allow to cool to room temperature.
Step 6
When cooled, mix the corned beef with the mashed potatoes in a large bowl until well combined.
Step 7
Season with salt and pepper.
Step 8
Set aside one-third of the pastry for the pie lid.
Step 9
On a floured work surface, roll out the remaining two-thirds into a 30cm circle the thickness of a pound coin.
Step 10
Place the pie dish upside down in the centre and cut around it, allowing a 1cm excess all the way around.
Step 11
Ease the pastry into the pie dish, pressing it firmly into the sides.
Step 12
Roll out the pastry reserved for the lid into a 25cm circle.
Step 13
Fill the lined pie dish with the cooled beef and potato mixture, remembering to put the pie bird/funnel in the centre if you're using one.
Step 14
Brush the edges of the pastry with beaten egg and place the lid on top.
Step 15
Using a small, sharp knife held at a 45-degree angle, cut around the edge of the pie to remove any excess pastry.
Step 16
Crimp the edges with your fingers or a fork, and brush all over the top with beaten egg.
Step 17
If not using a pie funnel, cut two slits in the centre of the lid to allow steam to escape.
Step 18
Using the leftover bits of pastry, cut out four leaves, brush with beaten egg and place in the middle of the lid, pointing outwards.
Step 19
Bake the pie in the oven for 35-45 minutes, checking after 35 minutes to see if the top is golden and crisp.
Step 20
If not, leave it in for the remaining 5-10 minutes.
Step 21
When cooked, allow to cool for 15-20 minutes before serving.
Step 22
The pie can be eaten warm or cold.
Notes
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