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Corned beef pie

    • Medium



    An old throwback to a recipe from growing up with tinned corned beef.

    Corned Beef Pie

    Prep Time: 55 minutes
    Cook Time: 25 minutes
    Pastry resting time: 1 hour
    Total Time: 2 hours 20 minutes
    Course: Main Course
    Cuisine: British
    Keyword: baby potatoes, corned beef, pastry
    Servings: 8 people


    For the pastry

    • 2 1/2 cups All-purpose flour
    • 5 tbsp Unsalterd Butter, cubed and cold
    • 5 tbsp Shortening (Crisco or similar) - Cold
    • 1 pn Salt
    • 1 tsp White vinegar
    • 3 tbsp Fresh parsley, chopped

    For the filling

    • 2 tbsp Butter, salted
    • 2 cups Onion, chopped
    • 1 1/2 cups Carrot, diced
    • 1 cup Celery, small dice
    • 4 tsp Garlic cloves, minced
    • 3 Potatoes, peeled and diced
    • 2 12 oz Xroned beef tinned - broken up
    • 2 cups Beef stock
    • 2 tsp Worcestershire sauce
    • 1 1/4 tsp English mustard - dry
    • 1 tsp Black pepper freshly ground
    • 3 tbsp Fresh parsley, chopped


    For the pastry

    • Place the flour into a medium mixing bowl and add the butter, lard, and salt.  With your fungers or a pastry cutterrub together the fats and mix together with the flour until the mixture resembles fine breadcrumbs.
    • Mix in the vinegar and 2 tablespoons of water, then gradually add additional water until you have a smooth workeable pastry.
    • Knead gently a few times, then shape into a disc, wrap tightly in plastic wrap, and chill for at least an hour.

    For the filling

    • While the pastry is chilling, make the filling.  Melt the butter over medium-high heat in a Dutch oven.  Once the butter is bubbling, add the onion, celery, carrot, and garlic.  Cook for about 5 minutes, until the vegetables have softened.
    • Stir in the potatoes and cook for another 5 minutes, then mix in the crumbled corned beef until well blended.
    • Pour in the beef stock, Worcestershire sauce, English mustard, and black pepper and stir until combined.  Cover and bring to a boil.
    • Remove the lid and allow the mixture to simmer for about 15-20 minutes, until the potatoes and vegetables are cooked through, stirring occasionally.
    • Skim off any liquid that hasn't evaporated, then stir in the fresh chopped parsley.
    • Pour the filling into a 9 by 13-inch cake pan and chill in the freezer for 20 minutes, stirring halfway through.

    To make the pie

    • Preheat the oven to 400 F.  Beat an egg with a fork and set aside.
    • Roll out the pastry on a lightly floured surface until it's a little less than ⅛ inch thick.  Line the base of a 6-cup (1.5 liter) pie dish with the pastry, trimming off any excess.
    • Evenly spread the cooled filling in the pastry-lined dish, then brush the edge of the pastry with beaten egg.
    • Re-roll the remaining pastry and cover the pie with it.  Press down the edges to seal, then trim off the excess pastry.  Crimp the edges as desired, brush the top with beaten egg, and cut a few vent holes in the top.
    • Bake for 45-55 minutes at 400 F, until the pastry is well browned.  Cover the edges with aluminum foil if they brown too quickly.
    • Let the pie stand for about 15 minutes before serving.  Serve hot or cold.
    Tried this recipe?Let us know how it was!

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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