Corned Beef Pie. Divide the pastry into two pieces – roughly two-thirds and one third. Pour in the beef stock, Worcestershire sauce, English mustard, and black pepper and stir until combined. Cover and bring to a boil.
This will be the egg wash that you brush over the pastry. Sift the flour into a bowl, add the salt, add the butter and lard, cut up and rub into the flour until it resembles breadcrumbs. Open your tin of corned beef and chop it into bite sized chunks. You can have Corned Beef Pie using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Corned Beef Pie
Mix with the onion and potato mixture. Take your pastry out of the fridge and remove a third of the pastry and set it aside (this will be for the lid). Season with pepper – you shouldn't need salt as the corned beef is fairly salty – and remove from the heat. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables.
Corned Beef Pie step by step
Add the corned beef and reduce heat slightly. Taste the mixture and add additional salt and freshly ground pepper, as needed. Spoon mashed potatoes over-top in an even layer. Mix together and pour into the prepared pie plate. Press mixture around the edges as you would do for a crust.