British Corned Beef and Potato Pie is a traditional North East England comfort food recipe . With flaky pastry that sits on top of corned beef, mashed potato, carrots celery and onions, this could be that ideal meal when feeding the family. This recipe comes from TV chef Paul Hollywood who noted that it takes less than 30 minutes to put together and cooking in about one to two hours.
Describing the dish, Paul said: “This double-crusted pie may have an old-fashioned thrifty feel, but it’s ideal for a family supper, and very easy to put together. “Use good-quality tinned corned beef for the best flavour and choose a reasonably waxy potato variety such as Desiree, that will hold its shape in the pie, giving a good texture.” Although Paul recommends making the pastry by scratch, those short on time can use ready-made shortcrust pastry.
Ingredients 300g plain flour Pinch of salt 75g cold unsalted butter, cut into 1cm cubes 75g lard, cut into 1cm cubes One egg, beaten One tablespoon of vegetable or sunflower oil One medium onion, chopped One large carrot, peeled and diced Two celery sticks diced One large potato, about 250g, peeled and cut into 1cm cubes 340g corned beef, broken into large chunks Splash of Henderson relish or Worcestershire sauce 250ml beef stock One tablespoon of chopped parsley Salt and white pepper Method To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixtur.
