Corned Beef Potato Pie
In my family this has to be our favourite ‘GO TO’ recipe when we all are feeling a wee low and seek true comfort food! This recipe is also a family heirloom passed down to me by my dear mother-in-law Helen, God rest her soul, a wonderful home cook who loved to always bake something delicious for us all whenever we were all together.
Double up quantity for a pastry top and bottom pie. All ingredients fit a 23cm x 28cm pie dish
Ingredients
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Filling
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3 large red or brown onions- roughly chopped
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150g unsalted butter
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Approximately 1.5kg cooked potatoes- cubed, cooked and slightly smashed
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2 x 340g tins of corned beef- cubed
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Seasoning to taste- sea salt & black pepper
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Shortcrust Pastry Top
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350g plain flour- plus extra for rolling
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200g unsalted butter- chilled, cut into cubes
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1 egg + 1 tbsp cold water
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Egg Wash
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1 egg beaten with pinch of salt
Instructions
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Prepare potatoes:
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01 Peel, cut into even sized cubes/chunks and cook until tender. Drain well and leave to cool.
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Make filling:
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02 Melt butter in pan, cook onions until soft. Allow to cool In a large mixing bowl gently mix all ingredients. Do not over mix. It is important to keep the potatoes whole and the corned beef as chunks. Check seasoning. Allow to cool before assembling the pie. Images #2 and #3.
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Make pastry:
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03 Either by hand or using a food processor mix butter and flour. Bind together with the egg yolk and water (adding more water if dough too dry). Please note this pastry is butter rich and will be crumbly to touch.
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Assemble:
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04 Lightly butter an oven proof pie dish and fill with the potato corned beef filling. Roll out the pastry to cover the top, brush with beaten egg and decorate with any excess pastry shapes, also with an egg glaze. Image #4.
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Bake:
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05 Place in the oven and bake until pastry golden brown and the pie well heated through. Images #1 and #5.
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To serve:
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06 This wonderful savoury pie can be enjoyed hot or cold with your favourite salad or vegetable and perhaps a touch of commercial tomato ketchup!
Notes
I recommend to store your corned beef always in the fridge before use, as this keeps the corned beef firm and therefore, easier to remove from the tin and to cut into chunks. I used a 23cm x 28cm pie dish and for supper only a pastry top but if you wish to enjoy for a picnic lunch I recommend to line the pie dish with a pastry bottom - just double up the pastry recipe to fit a pie this size. If your pie is smaller than I have used, then the basic pastry recipe should be enough. If not, just make more.
