Easy leftover chicken curry
Make the most of leftover chicken in this easy, speedy curry with sugar snap peas. Finish with a sprinkling of chilli and coriander
Corned beef pie
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4-6
Skip to ingredients
- 1 tbsp vegetable oil
- 1 large onionchopped
- 2 carrotschopped
- 1 potatodiced
- 340g can corned beefcut into large pieces
- 1 tsp Worcestershire sauce
- 300ml warm beef stock
- 320g ready-rolled shortcrust pastrysheet
- 1 tbsp milk
- buttered kaleto serve
Nutrition: Per serving (6)
- kcal445
- fat25g
- saturates10g
- carbs32g
- sugars6g
- fibre4g
- protein20g
- salt1.6g
Method
step 1
Heat the oil in a large frying pan over a medium heat and cook the onions and carrots for 5 mins, then add the potatoes and cook for a further 5 mins.
step 2
Gently stir through the corned beef and cook for 2-3 mins until beginning to colour. Add the Worcestershire sauce, the stock and some seasoning, then simmer for 5 mins or so until the potato is just tender.
step 3
Heat the oven to 200C/180C fan/gas 6. Transfer the filling to a pie dish or small ovenproof dish. If needed, gently roll your pastry to size, ensuring it covers the top of your tin or dish with a little excess.
step 4
Dampen the edges of the dish with water and lay the pastry on top. Use a fork to press the pastry firmly onto the edge. Make a small slash in the middle to allow steam to escape and trim off any excess pastry.
step 5
Put the pie on a baking tray, brush the pastry with milk and bake for 30-35 mins until golden brown. Serve with buttered kale, if you like.
