Grandma Mary's Corned Beef Pie

This family favourite has been shared for quite a few years.. and I know for a fact that corned beef was around in the 1940s as my auntie still has the small scar on her chin where her older brother threw and an empty can at her instead of a ball.. Their Grandma, Mary, was not happy. Thats another story.. but those can edges are sharp!!

Anyway..this is a really tasty pie thats quick and easy to throw together...as long as you make sure the filling is completely cool before putting in the dish..as it can make the pastry soggy... and no one needs a soggy bottom...right? Its delicious eaten hot or cold

Also, the recipe says salt to taste but it really doesnt need much because corned beef is already salty

Shortcrust Pastry:
12 oz plain flour 
6oz butter 
cold water 
pinch of salt

Filling:

1 12oz tin of corned beef, cut into small cubes
2 to 3 potatoes, peeled and diced 
1 large onion, chopped
4oz cups carrot diced
2 stalks celery diced

2 teaspoons garlic minced

1/2 pint beef stock
2 teaspoons Worcestershire sauce
1/2  teaspoon English mustard such as Colman's

1 egg, beaten for the glaze
Salt and pepper to taste

• Make a basic Short Crust Pastry by sifting flour and salt in your mixing bowl
• Rub in the butter with your fingertips until it resembles fine breadcrumbs.
• Using a knife to cut and stir, mix with cold water to form a stiff dough. 
• Do not over mix
• Put dough in the fridge to chill for at least 30 mins and start your filling
• In a large pan melt the butter over a medium heat 
• Add the onion, celery, carrot, and garlic. 
• Cook for about 5 minutes, until the vegetables have softened.
• Stir in the potatoes and cook for another 5 minutes
• Mix in the corned beef, stock, Worcestershire sauce, mustard, and seasoning
• Mix until combined, cover and bring to a boil.
• Simmer for about 15-20 minutes, stirring occasionally, until vegetables are cooked through.
• Pour the filling bowl and allow to cool throroughly
• When the filling is cold, preheat the oven to 400 F.
• Roll out the pastry on a lightly floured surface until about ⅛ inch thick. 
• Grease a 10 inch pie plate  and line the base with the pastry, trimming off any excess.
• Evenly spread the filling in the pastry-lined dish
• Brush the edge of the pastry with beaten egg.
• Roll the remaining pastry and cover the pie with it. 
• Press down the edges to seal, then trim off the excess pastry. 
• Crimp the edges as desired, brush the top with beaten egg and cut a few vent holes in the top.
• Bake for 25 to 30 minutes, or until the crust is golden brown and crisp;
• Cover the edges with aluminum foil if they brown too quickly.
• Let the pie stand for about 15 minutes before serving.