Time and servings
Ingredients
13 total- 1 carrot, topped, tailed and diced
- 1 stick of celery, finely diced
- 340 g of princes corned beef
- 1 tbsp of sunflower oil
- 1 medium of onion, peeled and chopped
- 1 sprinkle of nutmeg, grated
- 1 dash of worcester sauce
- 200 ml of beef stock
- 150 g of frozen peas, defrosted
- 85 g of hard margarine
- 350 g of plain flour
- 85 g of white vegetable fat, hard
- 225 g of potatoes, peeled and diced
Method
8 stepsStep 1
Heat the vegetable oil in a large non-stick pan, add the onion, diced carrot, celery and potato and fry over a gentle heat for 8-10 minutes, stirring occasionally.
Step 2
Add the nutmeg and Worcester sauce and fry for a further minute before adding the stock. Simmer uncovered for 15 minutes, stirring occasionally until the carrots and potatoes are cooked and the liquid has reduced.
Step 3
Cut the Princes Corned Beef into cubes and add these along with the peas.
Step 4
Make the pastry by sieving the flour into a large mixing bowl, rub the fats into the flour until it resembles breadcrumbs, add 6 tbsp of cold water and combine the pastry together with a round bladed knife. Place the pastry in the fridge for 20 minutes in greaseproof paper to rest.
Step 5
Roll out two thirds of the pastry and line a 10“/25cm pie plate and remove any overlapping pastry with a sharp knife. Place the corned beef hash filling into the middle of the dish leaving the edges free. Dampen the edge with milk.
Step 6
Roll out the remaining pastry, cover the pie with the pastry lid, pinch the edges together and decorate the top with any cut off pieces of pastry.
Step 7
Brush the top of the pastry with milk.
Step 8
Place in a preheated oven to 190°C/170°C Fan/Gas Mark 5 for 45 minutes or until the pastry is golden brown.