Cheat's Corned Beef Pie. It's a British dish made from a mixture of canned corned beef, potatoes, mirepoix, beef broth, and seasonings. It's traditionally topped with a hot water pastry, which is quite sturdy and has a unique flaky texture. The filling is cooked first, then baked with the pastry on top.
If you can get Army corned beef buy it, we can and it is always the best!
Salt and black pepper to taste.
Open the tin of corned beef and chop it up into chunks.
You can cook Cheat's Corned Beef Pie using 14 ingredients and 7 steps. Here is how you cook it.
Ingredients of Cheat's Corned Beef Pie
- You need of For the Pastry:.
- It's 250 g of flour.
- It's 1 Pinch of salt.
- Prepare 55 g of butter, cold & cubed.
- Prepare 55 g of lard, cold & cubed.
- You need 1 of egg yolk.
- Prepare of For the Filling:.
- You need 1/2 (1 pack) of frozen diced onions.
- It's 2 knobs of butter.
- Prepare 1 of small & 1 large tin of corned beef.
- Prepare 1 packet of frozen mashed potatoes.
- You need 1 splash of milk.
- You need 1 tsp of white pepper & salt.
- You need 1 of egg, beaten.
Add these chunks of corned beef to the potatoes and continue to mash them into the spuds. Add the carrots to the mix and combine well with a wooden spoon. For the Pastry : How to make a delicious Corned beef and potato pie, easy step by step instructions from start to finish. In short, if you enjoy Corned Beef Hash and Shepherd's Pie, you'll love this Corned Beef Cottage Pie.
Cheat's Corned Beef Pie instructions
- Add the flour, salt, butter, and lard to the bowl of a food processor, blitz a few times until the mix resembles breadcrumbs. Add the yolk and 1 tbsp of water, blitz again a few times until a dough starts to form, you may need a little more water. Tip the mixture onto a lightly floured surface and bring together with your hand, but do not kneed it, cover with cling film chill in the fridge for 30 mins..
- Add the butter to a frying pan and heat gently, once melted add the onion and cook on low until the onion is soft and translucent, don't allow the onion to brown..
- Microwave the mashed potatoes for 5-8 minutes, stirring every few minutes, once soft add the milk and butter. Chop up the corned beef and add it to the potato whilst the potatoes are still warm, it makes the mixture easier to combine. Add the pepper and salt, taste to check the seasoning. Then mix through the cooked onions..
- Preheat the oven to 200C fan. Add a heavy-bottomed baking sheet to the oven to preheat. Roll out half the pastry large enough to cover the base and sides of a 9-inch pie tin. I like to push my pastry into the tin using a piece of wast pastry wrapped in cling film and dipped in flour..
- Fill the pastry base with the corned beef filling, it should be slightly domed, brush around the edge of the cooked pastry with the beaten egg. Roll out the second piece of pastry and top the pie. Use your thumb to press the top layer of pastry onto the bottom of the pastry. Cut a small hole into the centre of the pastry to release the steam, then egg wash all over and sprinkle with sea salt flakes..
- Place the pie in the oven on top of the preheated baking sheet. Bake for 15 minutes then lower the temperature to 150 fan for a further 20-25 minutes. Allow to cool completely and then refridgerate before slicing..
- To decorate for halloween, I use Halloween cookie cutters to cut out shapes with left over pastry, then paint on the design with gel colouring diluted with a little water..
It has the flavours of potato and corned beef together, like hash, but it's cooked up Shepherd's Pie style. I hadn't been aware that corned beef was such a popular dish in Wales, featuring in many recipes but most popularly as corned beef pie, pasty or corned beef rissoles. You are looking at a combination of cheap ingredients combined to bulk out a dinner: corned beef, onions, potatoes and pastry. This double-crusted pie may have an old-fashioned thrifty feel, but it's ideal for a family supper, and very easy to put together. Use good-quality tinned corned beef for the best flavour and.
