• 1tbsp olive oil
  • 2 medium onions - finely chopped
  • 2 large carrots - peeled and thinly sliced
  • 2 cloves of garlic - finely chopped
  • 2 leeks - washed, trimmed and thinly sliced
  • 2tbsp flour
  • 400ml chicken or beef stock
  • 130g corned beef - roughly chopped
  • 2tbsp finely chopped parsley leaves
  • 1tbsp Dijon mustard
  • Splash of Worcestershire sauce (optional)
  • 200g shortcrust or puff pastry
  • 1 egg - beaten


  1. 1

    Preheat the oven to 200°C/180°C fan

  2. 2

    Fry the vegetables in the oil for 10-15 minutes to soften, then add salt to taste and add 2 tbsp flour and cook for 1 minute

  3. 3

    Whisk in the chicken stock and bring to a simmer and cook the liquid until thickened to coat the back of a spoon

  4. 4

    Add the corned beef, parsley and mustard. Season with salt and pepper to taste, then add Worcestershire sauce to taste if using and pour into a pie dish

  5. 5

    Roll the pastry to about 1/2cm thick. Cut out the pastry to size - so that covers your dish, and then lay it on top. Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish, cut a small air vent then brush with the beaten egg

  6. 6

    Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked. Remove from the oven and rest for 5 minutes before serving and enjoy! 

Nutritional Details

Each serving provides
  • Energy 9244kj 2208kcal 110%
  • Fat 31.0g 44%
  • Saturates 11.0g 55%
  • Sugars 8.6g 10%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 2244kj/536kcal

Each serving provides

41.0g carbohydrate 7.6g fibre 17.0g protein

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