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Corned Beef Plate Pie

A double-crusted thrift pie made with corned beef, waxy potatoes, and vegetables, simmered in stock and baked until golden.

DinnerMeatPastryPieSavouryCorned Beef
Estimated Nutrition
Calories
952.5
kcal / serving
3810 kcal total
Carbs
72.1g
per serving
288.5 g total
Fat
60.6g
per serving
242.4 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
splash
Worcestershire Sauce
Or Henderson's Relish
Dairy
75
g
Unsalted Butter
Cold, diced into 1cm pieces
1
piece
Egg
Beaten, to finish
GrainsCereals
300
g
Plain Flour
For the shortcrust pastry
Liquids
250
ml
Beef Stock
Dark
Meat
340
g
Corned Beef
Tinned, broken into chunks
NutsSeeds
1
pinch
Salt
1
tbsp
Parsley
Chopped
OilsFats
75
g
Lard
Diced into 1cm pieces
1
tbsp
Vegetable Oil
Or sunflower oil
Vegetables
1
piece
Onion
Medium, chopped
1
piece
Carrot
Large, peeled and diced
2
stalk
Celery
Diced
250
g
Potato
Large, Desiree variety, peeled and cut into 1cm dice

Method

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