We created this recipe with leftover cooked potatoes and a few slices of corned beef that we found in the fridge. It fits with our philosophy at gréatfood: that you can make a fine dinner from a few basic ingredients and they can go a long way. If you shy away from corned beef this pie will convert you. It’s an extremely versatile recipe – you can also use up leftover cooked lamb or roast beef after the Sunday dinner or use cooked flaked salmon instead of corned beef.
400g packet of filo pastry (you will not need all of it)
2 tablespoons Dijon or German mustard
3 medium potatoes, peeled, cooked and cut into slices
1 teaspoon dried oregano
2 slices corned beef or 100g cooked corned beef
Salt and freshly ground black pepper
40g grated cheddar or Parmesan (optional)
1. Preheat the oven to 180C/350F/Gas 4. Put a baking tray in the oven.
2. Line an 8-inch round baking dish (or a tart tin with a removable bottom) with one sheet of filo pastry, letting it hang over the edge. Brush the whole sheet with melted butter, including the overhanging pastry. Repeat with 4 more sheets, buttering each before you layer the next one. You should have 5 sheets on the base of the pie.
3. Spread the mustard over the last pastry layer.
4. Layer the cooked potato slices on top of the pastry dotting them with torn pieces of corned beef until the tart tin is full. Sprinkle each layer with dried oregano and a little salt (the meat is already salty and you may be adding cheese so go carefully) and black pepper.
5. Sprinkle over the cheese if you are using it.
6. Fold the over-hanging filo pastry to cover the top of the pie and brush it well with melted butter. Take 3 more sheets of filo pastry, scrunch each one lightly and lay it on top of the pie. Brush well with more melted butter so that it is all covered.
7. Place the pie on the heated baking tray carefully. Bake the pie for 30-40 minutes until golden brown and crisp. During cooking check it and if the top is browning too much, loosely lay a piece of foil on top (you want the heat to reach the sides which will take longer to cook through – you need the bottom to be crisp).
8. Remove the tart from the oven and place on a baking grid. Leave to sit for 5-10 minutes before serving, loosely covering it in tin foil to keep it warm. If you baked it in a tin with a removeable bottom remove the pie to a plate. Serve on its own or with a good spoon of spicy mango chutney or caramelised onions. You can serve some minted peas too (heat frozen peas with chopped mint and a knob of butter and season with salt and pepper).
– Use good quality sliced corned beef or the leftovers from a piece of corned beef that you have cooked previously. We buy our sliced corned beef at Marks & Spencers because we hope it will be made from better quality meat rather than an own-label economy pack from a more mainstream supermarket. We can’t say honestly that one is any better than the other but it tastes richer and has a soft meaty texture. This recipe is so simple that you want it to be full of goodness right the way through.
– You can of course use leftover bacon, cooked pancetta or strips of cooked streaky bacon or cooked ham instead of corned beef.
– For a fish pie, swop the corned beef for smoked or cooked salmon or even good quality tinned tuna or sardines.
– For a vegetarian version, use half cooked sweet potato with ordinary potato and add a layer of fried onions on top of the mustard and a few sprigs of chopped thyme or some chopped rosemary.
– It’s a great recipe for using up leftover rotisserie or cooked chicken.
Photograph copyright foodpixies.com