Corned beef pie

• vegetable oil↗1 tbsp tbsp
• onion↗1 large

  large, chopped

• carrot↗2

  chopped

• potato↗1

  diced

• canned corned beef↗340g can g

  cut into large pieces

• Worcestershire sauce↗1 tsp tsp
• warm beef stock300ml ml
• ready shortcrust pastry320g g

  sheet

• milk↗1 tbsp tbsp
• kale↗з маслом

  with butter, for serving

Step-by-step instructions

1. 1

   Heat the oil in a large skillet over medium heat and cook the onion and carrot for 5 minutes, then add the potato and cook another 5 minutes.

2. 2

   Gently stir in the canned corned beef and cook 2‑3 minutes until it begins to brown. Add Worcestershire sauce, broth and a little seasoning, then simmer about 5 minutes until the potatoes are almost tender.

3. 3

   Pre‑heat the oven to 200 °C/180 °C with fan (gas 6). Transfer the filling to a pie dish or small oven‑proof dish. If needed, roll out the pastry to cover the top of the dish with a slight overhang.

4. 4

   Moisten the rim of the dish with water and lay the pastry over it. Use a fork to press the pastry to the edges. Make a small slit in the centre for steam to escape and trim any excess pastry.

5. 5

   Place the pie on a baking tray, brush the pastry with milk and bake 30‑35 minutes until golden. Serve with buttery kale if desired.