I thought it had been quite a while since I had shared a delicious British recipe with you so I decided to make a Corned Beef & Potato Pie for you today! This is a real favorite recipe dating back to the second world war when fresh meat was on ration in the UK.
It was much easier to procure tinned meat such as Corned Beef and Spam, and recipes using these ingredients became very popular.
Even now this is known as a total comfort food and no small wonder! As simple as it is, it is also incredibly delicious!
It also makes for a very economical choice for a supper dish. We are all feeling the pinch these days as the cost of feeding our families continues to increase with every day that passed.Simple dishes such as this one are a great way to stretch that food budget and I guarantee nobody will be complaining!
WHAT YOU NEED TO MAKE CORNED BEEF & POTATO PIE
Aside from the pastry, it uses only three simple ingredients. A can of corned beef, some onion, and potato. A few other odds and sods for seasoning, etc. Easy. Simple. Delicious. You can use a ready made all butter pastry, or you can make your own as I did.
For the pastry:
- 2 3/4 cups +2 TBS (400g) plain all purpose flour
- pinch of salt
- 3/4 cup +1 TBS (200g) cold butter, cut into cubes
- 5 - 6 TBS cold water
- 1 large potato, peeled and cut into 1/2 inch cubes (300g)
- 1 medium onion, peeled and cut into small dice
- 1 tsp butter
- 1 tin of corned beef (340g or 11 ounces)
- salt and black pepper to taste
- 1 small free range egg, beaten (for the egg wash)
I adapted today's recipe from one that I found on a blog called Its Not Easy Being Greedy. I used to make a very similar one when I lived in the UK from one of the cookery books I had there.
Unfortunately I had to leave them all behind when I came back to Canada, and it is taking me quite a while to replace some of them. I will not be replacing them all by any stretch, but I wish that I could!
This is a very popular supper dish found throughout the UK. Some cooks like to add things like carrots to theirs, or even stock. I prefer the simple unadulterated version.
This is a case where I think that simple is the best of all.
For canned corned beef I use the best can of corned beef my money can buy. Hereford is a good brand, but I also believe that Princes (in the UK) is another good brand. You may pay a tiny bit more for it than the cheaper brands, but it is worth the extra money in being a better quality product.
Just use plain old cooking onions and potatoes. Today I had a russet potato. Brown skinned onion. You can peel the potato or not as you prefer. I peeled mine today.
I suppose you could use any kind of onion, but I like the good old fashioned plain brown skinned onion.
You probably won't need any salt in the filling as corned beef is rather salty. I did add about a tsp of salt to the cooking water for the potato. And I like to use plenty of pepper, white or black as you prefer.
I also use salted butter. Its a bit pretentious to keep more than one kind of butter in your larder unless you are a really keen cook and can afford it. Most people can't. I am one of them. I buy a good quality lightly salted butter and use it for everything.
If need be I will cut back on the salt in the recipe, but for the most part this really isn't necessary, as I don't use a lot of salt anyways.
HOW TO MAKE CORNED BEEF & POTATO PIE
This is a really simple and basic make. Its not at all difficult. If you follow my instructions there is really no reason why you can't have success with this easy recipe.
Make your pastry first. Measure the flour into a large bowl along with a pinch of salt. Drop in the butter. Rub the butter in with your fingertips until the mixture resembles coarse bread crumbs.Stir in the cold water, 1 TBS at a time, using a fork, until the mixture starts to come together into a soft, but not sticky, dough, Shape into a ball, wrap in cling film and refrigerate while you make the filling.
Put the potato into a pot of lightly salted water. Bring to the boil and cook for 5 minutes until just tender. Drain well.
Put the onion into a microwave proof dish along with the butter. Cover and cook on high in the microwave for 1 1/2 minutes. Remove from the microwave and dump into a bowl. Add the potatoes. Stir well to combine.
Remove the corned beef from the tin and cut into 1/2 inch dice. Fold into the potato mixture, combine everything together well. Season to taste with plenty of pepper and salt if you think you need it. You may not as corned beef is pretty salty.Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a 9 inch deep pie dish.
Beat the egg together with a bit of water and brush over the top of the pie to glaze.
I enjoyed mine in the typical British fashion with some baked beans on the side and brown sauce. (HP Sauce, or steak sauce as it is also called.)
I know a lot of people enjoy their with chips and peas. Even ketchup.
I was in British food heaven to say the least! So many people discount dishes made with tinned meat such as corned beef. They think that it isn't good for them, or it is beneath them, but in all sincerity I think they need to give it another think.
Its not that bad for you and its delicious, especially when prepared properly, such as in a delicious pie like this one! We are also known to enjoy tinned corned beef in sandwiches. White bread, butter, thinly sliced corned beef. They are fabulously tasty!
Wondering what else you can make with that tin of corned beef? Think no more!
CORNED BEEF AND POTATO PIE - This is another version of this dish without pastry. Somewhat like a shepherd's pie with a meat and gravy bottom and mashed potato topping. It is very delicious served spooned out onto plates with a fresh vegetable on the side!
BAKED CORNED BEEF HASH - Store cupboard favorite. Quick, easy, cheap and cheerful! Perfect for those nights when you are lacking in inspiration and ingredients. You can serve this topped with either a poached or fried egg if you wish. Delicious!
Corned Beef & Potato Pie
Yield: 6-8 depending on appetitesAuthor: Marie RaynerPrep time: 15 MinCook time: 45 MinTotal time: 1 HourA delicious nod to British ingenuity in turning a sows ear into a silk purse. This pie is incredibly tasty! Crisp flaky all butter pastry, and a simple, yet very delicious filling.Ingredients
For the pastry:- 2 3/4 cups +2 TBS (400g) plain all purpose flour
- pinch of salt
- 3/4 cup +1 TBS (200g) cold butter, cut into cubes
- 5 - 6 TBS cold water
- 1 large potato, peeled and cut into 1/2 inch cubes (300g)
- 1 medium onion, peeled and cut into small dice
- 1 tsp butter
- 1 tin of corned beef (340g or 11 ounces)
- salt and black pepper to taste
- 1 small free range egg, beaten (for the egg wash)
Instructions
- Make your pastry first. Measure the flour into a large bowl along with a pinch of salt. Drop in the butter. Rub the butter in with your fingertips until the mixture resembles coarse bread crumbs.
- Stir in the cold water, 1 TBS at a time, using a fork, until the mixture starts to come together into a soft, but not sticky, dough, Shape into a ball, wrap in cling film and refrigerate while you make the filling.
- Put the potato into a pot of lightly salted water. Bring to the boil and cook for 5 minutes until just tender. Drain well.
- Put the onion into a microwave proof dish along with the butter. Cover and cook on high in the microwave for 1 1/2 minutes. Remove from the microwave and dump into a bowl. Add the potatoes. Stir well to combine.
- Remove the corned beef from the tin and cut into 1/2 inch dice. Fold into the potato mixture, combine everything together well. Season to taste with plenty of pepper and salt if you think you need it. You may not as corned beef is pretty salty.
- Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a 9 inch deep pie dish.
- Take your pastry from the refrigerator. Remove a third for the pie lid and set it aside. Roll the remainder out to a large circle about 1/4 inch thick. Use this to line the pie dish. Fill with the meat and potato filling.
- Roll out the remainder of the pastry into a circle to fit over top of the pie dish. Moisten the edge of the bottom crush with some water and place the lid over top of the filling. Press around the edges to seal the pastry together and then trim to fit. Crimp the edges or flute with your fingers.
- Make a vent in the center to allow for steam to escape.
- Beat the egg together with a bit of water and brush over the top of the pie to glaze.
- Place into the preheated oven and bake for 45 minutes until the top, sides and bottom of the pie are golden brown.
- Allow to cool slightly before cutting into wedges to serve.
- This is also delicious served cold and will keep in the refrigerator for up to 3 days.
Did you make this recipe?
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Don't you just love my hot pad. My friend Ginny makes them. She does a lovely job of weaving them! This one she called Peas and Carrots. I thought it to be very fitting to place my hot pie dish on!
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