St Patrick'S Pie - cooking recipe

Ingredients

pastry dough
220 g plain flour
1/2 teaspoon salt
50 g lard or 50 g solid vegetable fat
50 g butter
approximately 4 tablespoons ice water
1 egg for egg wash
300 g potatoes, any kind will do
340 g corned beef
1 brown onion, roughly chopped
1/4 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon sage
1 tablespoon Worcestershire sauce

Preparation

Peel potatoes and cut into cubes about 2 inches, and boil till fork tender but not mushy, drain and allow to dry off a bit you don't want them to wet, and set aside.
Make pastry and put in the fridge for 20-30 minutes to rest.
Heat the oven to 350f or 170c.
Roll out pastry leaving enough aside for the lid between two sheets of greasproof paper and line a 8 inch pie dish with the pastry.
In a bowl mix the cooled potato, diced cornbeef, onion and the seasonings together, turn over rather than stir to mix.
put mix in the pie dish and roll out your lid as before wet the edge of the pie and crimp the edges together.
whisk up the egg and gently brush over the top of your pie and cut two slits in the lid about 1/2 inch each, Ilike to grind a wee bit of sea salt on top.
bake in the oven for about 20 -30 minutes or untill done.
serve with steamed cabbage and good gravy and enjoy.