Corned Beef Pie
Corned beef pie is a traditional British pie. It can be eaten hot or cold, making it good for picnics and also as a 'winter warmer'.
- Prep
- 17 min
- Cook
- 40 min
- Total
- 57 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat the oven to 200°C (400°F, GM 6).
Procedure
Sift the flour into a bowl. Rub in the lard and margarine.
Procedure
Add enough water to bind the mixture into a dough.
Procedure
Roll out half the dough and use it to line a large flan or quiche dish.
Procedure
Boil the potatoes. Drain, add the butter, and mash.
Procedure
Add the chopped onion and corned beef.
Procedure
Spoon potato mixture into the lined dish.
Procedure
Roll out the other half of the pastry mixture.
Procedure
Lay it over the dish sealing at the edges, forming a lid to the pie.
Procedure
Cut some slits in the top of the lid. Brush with a little milk.
Procedure
Cook until golden brown (about 35–40 minutes).
Procedure
Serve with vegetables, gravy, chips, peeled plum tomatoes, waffles, anything you like really.
Photo: Ed Bierman · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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