Method for pastry

1. Sift the flour into a large bowl then add the salt, butter & lard.
2. Gently rub the fats into the flour until the mix resembles fine breadcrumbs.
3. Add the beaten egg & a little water mixing together to create a dough, adding too much water or overworking will make the pastry tough.
4. Wrap in cling film & chill for a minimum of 30 minutes, or up to 2 days.

Method for filling & to assemble

1. Simmer the potatoes in lightly salted water with ½ the butter until tender, then drain & cool.
2. Soften the onions with the remaining butter over a low heat until lightly caramelised, sweet & tender - this will take around 20 minutes, then gently mix through the potatoes.
3. Add the remaining ingredients & mix well without overworking.
4. Line a pie dish with two thirds of the pastry - 5mm thick overlapping the rim, then fill with the chilled corned beef mix.
5. Egg wash the edges of the pie rim then top with the remaining pastry again rolled 5mm thick sealing the edges together then trim with a sharp knife leaving a tidy edge using the back of a fork to crimp the edges.
6. Finally insert the tip of a knife 3 times in the centre so steam can be released as the pie cooks.
7. Bake in a pre heated oven at 170°C for fan assisted or 190°C for ovens without a fan (gas 5) for 40-45 minutes, checking after 30 minutes until golden brown.