Corned beef potato top pie
A fantastic family-favourite made in one casserole pot. This corned beef potato top pie is perfect for any occasion. Made with cooked corned beef, veggies and premade mashed potato for a hassle free meal. Accompany your hearty pie with a side of grilled seasonal vegetables.
Ingredients
Method
Ingredients
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 4 cups cooked corned beef, shredded
- ¼ cup tomato paste
- ¼ cup plain flour
- 2 ½ cups beef stock
- 1kg frozen mashed potato
Method
- Preheat your oven to 200°C fan grill. Bring a casserole pot to medium-high heat with a generous drizzle of olive oil. Add carrot, celery, onion and garlic and cook for 4-5 minutes or until softened.
- Add the corned beef, season with salt and pepper and mix to combine. Stir in the tomato paste, followed by the flour and cook for a few minutes. Pour in the beef stock and stir to combine. Simmer for 10 minutes or until the liquid has reduced and thickened, stirring occasionally.
- Meanwhile, prepare the mashed potatoes as per the pack instructions.
- Once the beef pie mixture has reduced, remove from the heat and spread the prepared mashed potato over the top.
- Place in the oven to bake for 10 minutes or until golden and bubbling. Leave to cool for 5 minutes, then serve and enjoy.
Top tip: Sprinkle grated cheese over the mashed potato before baking for a cheesy potato top pie. Garnish your pie with freshly chopped herbs for the final finishing touch.
To cook corned beef, follow the instructions below or simply head to the corned beef with herby caper relish recipe on our website for the video tutorial.
Place a piece of corned beef silverside in a pot and cover with cold water. Add two tablespoons of golden syrup, a tablespoon of red wine vinegar, a sliced onion, two cloves and two bay leaves and bring to the boil. Cover, reduce the heat to a low simmer and cook for two and a half to three hours or until tender.