Corned Beef Pie
Serves 4
Prep Time 25 mins
Cooking 30 mins
Level low
Ingredients
- 2 large tins Corned Beef
- 2 tbsp Three Hills Kunserva (tomato paste)
- 2, finely diced Carrots
- half can Mayor Diced Onions
- 8, quartered Potatoes
- 500g Short Crust Pastry
- 3 tbsp Vegetable Oil
- 50ml Water
Heat the oil and add the carrots and onion and cook until the carrots are soft. If necessary add a little water. Preheat the oven at 180°C. In the meantime boil the potatoes, do not overcook them too much. When the carrots & onion are cooked, add the corned beef and Three Hills Kunserva. Give it a good stir and simmer for a couple of minutes until the corned beef is broken down. Stir well and turn off the heat. Mash the potatoes and stir them in. Set the mixture aside. Roll out the pastry and put it onto an oiled/buttered 28cm round pie dish and prick the base with a fork. Add the corned beef mixture and cover with the remainder of the pastry. Prick the top as well so excessive steam comes out of the pie. Cook in the preheated oven for about 30 minutes or until pastry is golden.
Recipe Tags
Leave a Reply