Corned Beef Pie really evokes strong food memories in me from my childhood. It was one of those staple recipes that would be served up on a weekly basis through the Autumn and Winter months in our household, and I absolutely loved it!
As I grew up and found my interest in food I would continue to make this pie, and I now make it for my kids – and I hope they love it as much as I did!
The really great thing about this corned beef pie is that it is so affordable to make! You can literally feed a family of four for well under £5 and still have leftovers for the next day!
Now I certainly wouldn’t put this corned beef pie into my healthy recipe section! The combination of the corned beef and puff pastry along with lashings of butter in the mashed potato certainly aren’t going to promote a healthy, low calorie diet.
However, for hungry kids that have been playing out all day and need some Winter stodge to warm them up, this hits the spot!
Why should I make this?
- This is a really affordable way of cooking your family a homemade dinner – less than £5!
- This is proper comfort food – piping hot pie, HP Brown Sauce and pickled onions! Amazing
- There is nothing better than the satisfaction you get taking a freshly baked pie out of the oven.
How do I make this pie?
- Start off by boiling some potatoes for the mash.
- Once cooked add butter and salt to taste and roughly mash, you want a dry mash so don’t add milk
- Chop up a couple of red onions and fry in a little oil, cook on a low / medium heat and ensure they are completely softened.
- Add the onions to the mash along with a tin of diced corned beef.
- Season with salt & pepper to taste and mix all the ingredients together, the corned beef should start to melt into the warm mashed potato.
- Grease a large dining plate with butter and then roll out your puff pastry. Cut your lid first and put to one side, re-roll the leftovers to make the base.
- Stretch the pastry to cover the plate, pile the filling on top and then top with the lid, using an egg yolk and a little milk to glue together.
- Crimp the pastry with a fork, score the top of the pie and add a small air hole in the top. Brush with the rest of the egg yolk and then bake in the oven at 180C for about 30 minutes
- Enjoy hot immediately from the oven, although is equally delicious cold from the fridge the next day!
If you like this dish, why not also try the following dished from Canny Kitchen: