Corned Beef Pie With Chips And Mushy Peas With Gravy

Corned beef pie with chips and mushy peas with gravy.

Ingredients:

For the pie:

• 2 sheets of shortcrust pastry (store-bought or homemade).
• 1 x 340 g tin of corned beef
• 3–4 medium potatoes (about 500 g), peeled and cubed
• 1 medium onion, finely chopped
• 25 g butter
• Salt and pepper, to taste
• 1 beaten egg (for glazing)

For the chips:

• 4 large floury potatoes (e.g. Maris Piper or King Edward).
• Vegetable oil for frying
• Salt, for seasoning

For the mushy peas:
300 g of frozen marrowfat peas

• ½ teaspoon of baking soda (bicarbonate of soda)
• 25 g butter
• Salt and pepper to taste.

For the gravy:

• 300 ml beef stock
• 2 tsp gravy granules or 1 tbsp plain flour for thickening
• Optional: a splash of Worcestershire sauce.

Method:

1. Make the pie filling:

1. Boil the cubed potatoes in salted water for about 10–12 minutes until soft. Drain well.
2. Melt the butter in a frying pan and gently cook the onion until soft but not browned.
3. Add the onion to the potatoes and mash everything together. Then stir in the corned beef, broken into chunks.
4. Season well with salt and pepper. Leave the mixture to cool slightly.

2. Assemble the pie:

1. Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.
2. Line a pie dish with one sheet of shortcrust pastry.
3. Fill with the cooled corned beef mixture.
4. Cover with the second sheet of pastry, trim the edges and crimp to seal.
5. Brush the top with beaten egg.
6. Bake for 30–40 minutes until golden brown.

3. Make the chips:

1. Peel the potatoes (or leave the skin on) and cut them into chunky chips.
2. Rinse them in cold water to remove the excess starch, then pat them dry with a tea towel.
3. Heat the oil in a deep pan or fryer to 160°C. Fry the chips for about 5 minutes, until they are pale and soft. Remove and drain.
4. Increase the oil temperature to 190°C, then fry the chips again for 3–4 minutes until golden and crispy. Drain and season with salt.

4. Make the mushy peas:

1. Place the frozen peas in a saucepan and add just enough water to cover them.
2. Add baking soda, bring to the boil and then simmer until the peas are very soft (about 20 minutes).
3. Drain most of the water and mash lightly, or use a stick blender for a smoother texture.
4. Stir in the butter and season with salt and pepper.

5. Make the gravy:

1. Bring the beef stock to a simmer.
2. Stir in the gravy granules or flour slurry until the mixture has thickened.
3. Add Worcestershire sauce for extra richness, if you like.

To serve:

• Slice a generous wedge of pie.
• Add a pile of chips and a scoop of mushy peas, then pour gravy over the top (and over the pie, too).

ENJOY