A delicious pie. You can eat it cold for picnics or parties, or hot served with chips and lots of tomato ketchup…
1 tin of cornbeef, roughly chopped
1 onion, chopped
12oz of shortcrust pastry
2 baking potatoes
Lightly grease a 13 ½ inch x 8 inch x 1 inch baking tin. Don't worry if you don't have that size tin as any of similar size will do.
Pre-heat oven to 180º c/Gas Mk 4. Fan oven 160ºc
Make the pastry and allow it to rest in the fridge for at least ½ hour.
Peel and chop the potatoes into chunks then boil until tender.
Lightly mash the cooked potatoes with a little milk then add the cornbeef and onion. Mash the mix again, without adding any more milk, to combine the cornbeef and onion. Be careful not to over mash.
Add a couple of shakes of tomato ketchup to the mix and mash lightly again. Taste the mix to see if you require any more ketchup.
Take half of the pastry, and on a floured surface, roll it out thinly until it’s slightly larger than the tin.
Line the bottom of the tin with the pastry. Trim with a knife the surplus pastry that's hanging over the edge of the tin.
Add the cornbeef filling to the tin.
Using the remaining half of the pastry and any scraps of left to roll out the top for the pie.
Moisten the edges of the pastry with some water and add the top of the pastry to the pie. Press down the edges to seal the pie. Trim off the surplus pastry.
Make a couple of holes on the pastry top with the tip of a knife to allow seam to escape.
Brush the top with milk and bake in the oven for 40 minutes until the top is golden brown.
All the weights are in ‘old money’. If you want them in Metric, you’ll have to convert it yourself….