How to Make a Corned Beef and Potato Pie
A Family Favourite
My dad taught me how to make this recipe, and it's always been a family favourite. This recipe makes enough for me to eat for two days in a row.
- 1 Packet Shortcrust Pastry Mix (or ready to roll shortcrust pastry)
- 1 Tin Corned Beef
- 500g Potato, to be boiled
- Milk or Egg, for glazing
- Flour, for dusting surfaces
- If you're using a packet of pastry mix: Read the instructions on the back of the pastry mix, you'll have to add a certain amount of water and stir until it is of a doughy consistency, then coat your hands and your workbench in flour and kneed that thing like there's no tomorrow! (I add the water a little bit at a time rather than all at once, it helps get rid of lumps.) Then take a rolling pin (coated with flour) and roll it out until it's under a centimetre thick. If you're using ready to defrost pastry: Make sure that you leave it out to defrost the night before so that it's ready to use the next day. Coat your hands in and the workbench in flour and kneed your pastry, it'll take a long while before it's soft and pliable but it'll happen. When it's nice and doughy take your flour-coated rolling pin and roll out the pastry until it's under a centimetre thick.
- Peel your potatoes, and cut them into quarters. Then boil them until they are soft enough that you can poke a sharp knife through them without any resistance.
- While your potatoes are boiling you can open your tin of corned beef and set it on a chopping board. If you would like to cut the fat off your beef, now is the time to do it. The fat will either be a see-through jelly-like substance, or a yellow-white solid crumbly substance: either is fine you do not need to worry about the quality of your beef depending on what kind of fat it has. Once you've cut off the fat, put the beef into a bowl, take a potato masher and mash it down.
- When the potatoes are done, drain them of the water and add them to the bowl with the corned beef and mash them both together. It will take a while until they're properly mashed, it should be of a consistency similar to mashed potato.
- Take your pastry and lay it over the container you wish to bake your pie in. Push it down slightly so that it fills the corners and the inside of your pie dish is covered in a layer of pastry. Use a sharp knife to cut off any remaining pastry around the edges of your dish. Then re-roll this pastry until you have another slab (this will be the pie lid).
- Put your potato and beef mixture into the pie dish and smooth out the top with a spoon. Leave a gap of about an inch all the way around the edge of the pie.
- Take your egg/milk and crack/pour it into a glass. Using your fingers, rub your egg/milk around the 1 inch gap you just left, this will help seal the pie when you put on the lid.
- Put the rest of the pastry on the top as your pie lid, if there is excess pastry cut around the edges with a sharp knife to remove it. Then use your fingers to press the pastry together around the edges and stop it from coming apart in the oven. Use your knife to stab 3 small holes in the top of your pie (will allow steam to leave your pie and prevent it from becoming bloated).
- Use your hands to coat the top of the pie in your egg/milk, this will make the pastry go a golden colour in the oven. If you have any left over pastry you can put a smiley face (or insulting message) on the top of the pie. Put the pie in the oven at 200°C (392°F) for 25 minutes.
Voilà, you should have a nice warm yummy pie to help you during the winter months I love having my pie with gravy, beans and chips. But you can have it with whatever you like. Please comment to let me know how it went, or to ask any questions.
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