Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 oz (340 g ) self-raising flour
- 3 oz (85 g) lard
- 3 oz (85 g) margarine
- 1 large tin of corned beef
- 1 large onion , chopped
- 1 lb (450 g) potatoes
- 1 knob (1–2 tablespoons ) butter
- Milk
Directions
Preheat the oven to 200°C (400°F, GM 6).
Sift the flour into a bowl. Rub in the lard and margarine.
Add enough water to bind the mixture into a dough .
Roll out half the dough and use it to line a large flan or quiche dish .
Boil the potatoes. Drain, add the butter, and mash.
Add the chopped onion and corned beef.
Spoon potato mixture into the lined dish.
Roll out the other half of the pastry mixture.
Lay it over the dish sealing at the edges, forming a lid to the pie.
Cut some slits in the top of the lid. Brush with a little milk.
Cook until golden brown (about 35–40 minutes).
Serve with vegetables, gravy, chips, peeled plum tomatoes, waffles, anything you like really.