Corned Beef & Mushroom Pie
Uses tiny amounts of corned beef to make a very tasty pie
Servings: 2
Calories: 576kcal
Cost: 48p
Equipment
- pan to fry in
- mixing bowl
- large mixing spoon
- rolling pin
- 6" flan dish, for two servings
Ingredients
Pastry
- 100 g flour self raising 3p
- 50 ml veg oil £1.09/1 litre, 5p
- 50 ml cool water
Pie Filling
- ¼ tin corned beef value tins £1.59 40p
- 50 g onion chopped, 80p/kg 4p
- 5 ml veg oil 1p
- 50 g mushrooms frozen ones are cheapest at £1.92/kg 10p
- 15 g flour 5p
Served with
- 400 g potatoes 44p/kg 18p
- 160 g peas 66p/kilo, 11p
Metric - US Customary
Instructions
Pastry
- Make the pastry. Put the 50ml oil and 100g flour in a bowl and add about 50ml water until you have a soft dough. How to make pastry using oil hints. Leave to rest while you make the filling
Pie Filling
- Sauté the onion in the 5ml of oil until soft.
- Add the mushrooms and cook until they have released their water.
- Mix the 15g flour with 100ml water and add to the pan. Stir around until thickened.
- Season, but be light handed with the salt as you will be adding the corned beef which is salty. Stir in the chopped corned beef . Leave to cool a little.
Assemble the pie
- Roll out just two thirds of the pastry and use to line a flan dish etc big enough for two portions.
- Pile in the filling mixture
- Roll out the remaining third of the pastry and place over the filling
- Bake the pie at 180C/160 fan/Gas 4 for about 30 minutes until golden
- Meanwhile cook and mash the potatoes and cook the peas.
- Serve the pie with the mashed potatoes and peas.
Notes
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Calories: 576kcal | Carbohydrates: 59g | Protein: 15g | Fat: 32g | Saturated Fat: 24g | Cholesterol: 14mg | Sodium: 312mg | Potassium: 439mg | Fiber: 6g | Sugar: 6g | Vitamin A: 612IU | Vitamin C: 41mg | Calcium: 33mg | Iron: 4mg
