Tex's Meat & 'Tator Pie 🐄🍲🇬🇧

Name: Tex's Meat & 'Tator Pie 🐄🍲🇬🇧
Total time: 3600 s
Yield: 2 to 3 servings
Cuisine: British
Ingredients: 200 grams (7 ounces) tinned corned beef; 1 sheet ready rolled shortcrust pastry; 5-6 large fluffy (starchy) or all purpose potatoes; As needed hot water; 1-2 large onions; 1-2 tablespoons oil for shallow frying; 1 beaten egg; 2 beef OXO stock Cubes; 3 tablespoons Worcestershire sauce; To taste Salt and pepper to season

Tex @cook_3903024

Manchester, England

'Tator pies are usually made with minced beef in my neck of the woods, but I find corned beef a much tastier option.
The trick is to use the starches in the spuds to thicken the gravy, so don't add too much water, and don't overwork them into a mush by stirring too much

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Ingredients

1 hour

2 to 3 servings

200 grams (7 ounces)tinned corned beef
1 sheetready rolled shortcrust pastry
5-6large fluffy (starchy) or all purpose potatoes
As neededhot water
1-2large onions
1-2 tablespoonsoil for shallow frying
1beaten egg
2beef OXO stock Cubes
3 tablespoonsWorcestershire sauce
To tasteSalt and pepper to season

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Steps

1 hour

1

Cube the spuds. Quarter your onion, and slice
2

Cook the onions in a large saucepan with a little oil for about 5 minutes on a medium-low heat until they just begin to soften. Remove from the pan
3

Put the spuds in the saucepan and add hot water (just enough to cover). Crumble in the OXO cubes and add the Worcestershire sauce. Bring to the boil (uncovered). When it boils, turn down the heat to medium and cook for 10 minutes, stirring occasionally, but gently
4

Return the onions to the saucepan cook the spuds and onions for a further 10 minutes. Top up the pan with a little extra hot water every so often if it looks like it's going to boil dry
5

While the onions and spuds are cooking, chop your corned beef into tiny chunks about the size of sweetcorn. If you chill the corned beef in the fridge, it will slice much easier
6

Add the corned beef to the saucepan, stir, and cook for a further 5-10 minutes until the potatoes are cooked through. Allow to cool for about 35-40 minutes
7

Next, spoon the contents in to an oven proof pie dish. Fill as much as you can so the pastry doesn't sag when added
8

Preheat the oven to gas mark 6, 200°C (400°F)
9

Add the pastry on top, trim, brush with the egg wash, and pierce. When the first egg wash has dried, brush with the egg again, then season the pastry a little
10

Finally, pop in the middle of the oven for 25-30 minutes, (rotating 180° halfway through for an even bake) until the crust is nice and brown
11

Serve with pickled beetroot (beets) and/or pickled red cabbage
12

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Tex @cook_3903024

on October 17, 2016 00:28

Manchester, England

I'm a designer/artist and I learned to cook when I started making my own Chinese food over 30 years ago. I'm a lover of my native British food, but recently I've developed a taste for American comfort food, especially sandwiches and BBQ (watching too much 'Diners, Drive-Ins, and Dives' probably). 😸 Unfortunately, we don't have any independent US-style diners or drive-ins in my neck of the woods, so I had to learn from recipe books and the Food Network. I'll also be publishing some traditional UK classics in case any non-Brits want to have a crack at Brit grub.