Corned Beef, Potato & Veg Pie

As pies go this is pretty easy, quick and very tasty, oh and inexpensive, and yep a new corned beef recipe that ticks all the comfort food boxes.

There are three important techniques that you need to apply to all pie recipes, one, the pastry needs half an hour in the fridge and then needs to warm to room temperature, two don't over work your pastry, and three the pie filling needs to cool before you put the lid on.

Okay so I chopped up some spuds and set them to par boil, whilst gently frying some onions, I then added some chopped carrots, a bit of swede and added these to the potatoes. After ten mins I added the drained veg to the frying pan and moved them around for a bit whilst adding seasoning and some frozen peas. I then put it all in a large dish and added some veg stock. Then chopped up the corned beef into chunks and mixed it all together, and left it to cool.

The pastry recipe I always use is 4oz plain flour, 1oz butter and 1oz lard. Mix some salt into the flour and then blitz all in a food processor, adding just a little cold water. Wrap in cling film.

Put the pie in an oven at 180 for about forty minutes.

And as always enjoy.