Recipe: Corned Beef and Potatoe Pie for stacey

Corned Beef and Potatoe Pie

2 tins of corned beef
1 medium onion
2.5 kg of red spuds
1 packet of shortcrust pastry
1 packet of puff pastry
flour for rolling
1 egg
large roasting tin

Peel, cube and cook the potatoes.

While they are cooking dice the onion and cut up the corned beef. Roll out the shortcrust pastry to line the roasting tin.

Once the potatoes are cooked mash them with or without butter and milk. Add the corned beef and mash well; add the onion and stir till well distributed. Put the corned beef mixture into the shortcrust pastry in the tin.

Preheat the oven to gas mark 7. Roll out the puff pastry.

Beat the egg and brush it round the sides of the pastry in tin. Add the puff pastry to the top and cut off excess, pinch round the edges and make a slit in the middle of the pie. Brush the egg all over the top add decorate, if you wish, then brush again.

Pop in the oven for twenty minutes, you now have a very !! filling pie.