Corned Beef & Potato Pie

Ingredients

• 1 lb (450 g) cooked corned beef, diced or shredded
• 1 lb (450 g) potatoes, peeled and diced
• 1 onion, finely chopped
• 1 tbsp butter or oil
• 1 cup beef stock
• 1 tsp Worcestershire sauce
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 sheet ready-made puff pastry
• 1 egg, beaten, for brushing
• Salt, to taste

Instructions

1. Cook the potatoes: Boil the diced potatoes in salted water for about 8–10 minutes, until just tender. Drain.
2. Heat butter or oil in a skillet and cook the onion for 4–5 minutes, until softened.
3. Add the corned beef, potatoes, beef stock, Worcestershire sauce, pepper, and thyme. Stir gently and cook for 5 minutes, allowing the mixture to thicken slightly.
4. Let the filling cool for a few minutes.
5. Preheat the oven to 400°F (200°C).
6. Spoon the filling into a pie dish and cover with the puff pastry. Trim the edges and press them down to seal.
7. Cut a couple of small slits in the pastry to let steam escape.
8. Brush the pastry with beaten egg.
9. Bake for 25–30 minutes, until beautifully golden and crisp.
10. Rest for 10 minutes before slicing.