Serves: 6, Calories: 806, Time: 3 hrs 30 mins

Ingredients

Pastry:

• 350g plain flour = 1368
• 175g butter = 1502
• 2-3 tbsp cold water
• Salt and Pepper

Filling:

• 2x 340g tins corned beef, cubed = 1394
• 500g floury potatoes, peeled, cubed = 500
• 1 large onion, diced = 75
• Salt and White Pepper
• 2 tsp sage

Method

1. Filling: In medium saucepan; Boil potatoes until firm tender. 15 mins. Drain.
2. In large mixing bowl; Mix all ingredients.
3. Preheat oven to 200°C Fan/Gas Mark 7.
4. Pastry: In large mixing bowl; Rub flour and butter to breadcrumbs. Bring together with water.
5. Divide into two balls, one slightly larger.
6. Flatten and wrap in plastic, chill for 30 mins minimum.
7. Roll large ball to 3mm. Line 9" pie dish. Trim a little.
8. Roll smaller ball to 3mm. Add filling to dish, milk wash edge, cover with pie top.
9. Use fork to seal, cut vents, milk wash.
10. Bake for 20 mins then turn oven to 180°C. Bake for 30 mins covered with foil. Remove foil and bake for approx 30 mins more until filling bubbles through vents.
11. Remove. Cool for 1 hour. Serve with veg and beef/onion gravy.

Calories = 4839

• 4839 / 6 = 806 (less when accounting for pastry offcuts).

Tip: To make sure pie is cooked, allow 10 mins more baking time, after filling starts to bubble through vents.