This is my twist on the old classic with the addition of cauliflower and sweet potato to make it more nutritious.
The pastry base is a simple wholemeal shortcrust and this corned beef pie can be made as individual portions for a starter or in a large family pie dish.
I’ve used fresh pre-cooked Argentinean Corned Beef, which is in a completely different league to those pre-packaged awful slices, and is totally delicious.
100g wholemeal flour
100g margarine/unsalted butter
1 medium free-range egg
1 medium onion
1 large sweet potato
500g cooked corned beef
Large knob of butter
1 large potato
1 handful of parmesan grated
1 oz butter
1 free-range egg yolk
Whizz all the pastry ingredients briefly in a food processor until it combines into a loose ball. Place on a lightly floured board and bring together, wrap in cling film and chill for a half an hour.
Pre-heat the oven to 190°C.
Separate the cauliflower florets and peel and dice the large potato. Cook on a medium heat with a pinch of salt in a saucepan with half milk and half water, just enough to cover. . When completely cooked season to taste with sea-salt and white pepper, puree then add the parmesan and butter and mix. Cool for five minutes before adding the egg yolk and mix thoroughly. Set aside.
Peel and slice thinly the onion. Peel and thinly slice the sweet potato and lightly cook in a pan of salted water until half cooked.
Roll out the chilled pastry to fit a large pie dish or a muffin tray if making individual pies. Grease the tin and bake the pastry blind for ten minutes, pricking in a few places with a fork first.
In a frying pan melt the butter and olive oil over a low to medium heat and when hot fry the onions lightly for five minutes. Add the chopped cubed corned beef and sweet potato, seasoning with a little black pepper. Fry gently until a little crust forms on the potatoes and corned beef. Remove from the heat.
Place this filling into the partially baked pastry case and top with the cauliflower & parmesan puree.
Bake the pie for another 15 minutes at 190C. If you prefer a crustier topping like I do, place the pie under a medium grill or salamander for 5 minutes after removing from the oven
Tastes fantastic with vine-ripened tomato chutney and a simple salad!