Corned Beef Pie

I make 2 of these at a time, the first gets eaten as soon as it is out of the oven, the second gets frozen. A definite favourite in our household!

You will need:-

Top and bottom pie crust (flaky or shortcrust work best)
6 medium/ large potatoes
1 small onion (finely chopped) ½ tsp salt
⅓ cup hot milk

3 tablespoons butter or margarine
8 oz tin of corned beef
1 dash pepper

Wash, pare, dice, and drop potatoes in a large pan of cold water to keep white.

Add to the potatoes the salt & diced onions.

Place the pan to boil and then simmer for 20-30 mins until the potatoes are soft.

Prepare the 2 crust pie and place the bottom crust into the pie pan.

Drain off the water and add to the potatoes/onions the milk, butter and pepper. Mash the potatoes well, removing as many lumps as possible. Take the corned beef from the can and cube it. Add it to the pan and mix well (at this point I use a hand-held blender) until smooth.

Fill the pie pan with mashed potato mixture. Cover with top crust, seal, flute and slit.

Bake at 425 degrees for 30-35 minutes.

As an alternative you can add a can of drained corn over the potato mixture before the top crust is put on. The pie is great served with pickled red cabbage or chilli pepper jam.