Corned Beef Pie
Photo: Ed Bierman, CC BY 2.0
Corned beef pie is a traditional British pie that works just as well cold from a picnic basket as hot from the oven. The filling is simple: mashed potato enriched with butter, chopped onion and a tin of corned beef, packed into a pastry made with both lard and margarine. It is a thrifty, sturdy pie, and it is especially loved by Scots, including those living in Australia.
Instructions
Heat the oven to 200°C (400°F, GM 6). Sift the flour into a bowl and rub in the lard and margarine with your fingertips. Add just enough water to bring the mixture together into a dough.
Roll out half the dough and use it to line a large flan or quiche dish.
Boil the potatoes until tender, then drain them. Add the butter and mash until smooth.
Mix the chopped onion and the corned beef into the mash. Spoon the filling into the pastry case.
Roll out the remaining dough and lay it over the filling as a lid. Press the edges together to seal them.
Cut a few slits in the lid and brush it lightly with milk. Bake for about 35 to 40 minutes, until the pastry is golden brown.
Serve hot or cold, with vegetables, gravy, chips, peeled plum tomatoes or whatever else you like.
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