Now this is one that a family we stayed with in England fed to us. It's absolutely too fattening and wonderful.
12 oz. or 340g. frozen puff pastry 1 pack is enough for 1 large pie
12oz. or 340g. tin of corned beef.
3 lb. or 1 & a1/2 Kg. potatoes
1 lb. or 1/2 Kg. onions
salt & pepper
2 stock cubes- oxo or any beef cubes.
Peel potatoes & onions cut into chunks put into a large pan and season with S & P and enough water to cook them.
Cook until tender.
Add the corned beef in chunks and crushed stock cubes, mix together so it is still lumpy.
Allow pastry to soften at room temperature for a while.
Cut in half (one half a little larger than the other) Larger piece use for top of pie.
Roll out thinly.
Put the smaller pastry on the greased pie dish (or I use the glass microwave turntable) then put the filling on top (using a large spoon with holes in so you dont get too much liquid in the pie)
Roll out the larger piece of pastry, wet the edges of the bottom pastry and place on top. Seal the edges well so the juices won't run out and mess up the oven.
Snip holes in the top with scissors to let out the hot air.
Bake in a moderate oven for 35 to 45 minutes. Until the pastry is risen and golden brown (it will look cooked)
Use the juices left in the pan for the gravy. Add a gravy thickener and bring the gravy up to the boil stirring so it doesn't go lumpy. Allow to thicken. Add another stock cube, if you like, just do to your taste.