Corned Beef And Onion Pie Food

OLD FASHIONED CORNED BEEF PIE

Steps:

• Pour the flour into a medium mixing bowl and add the butter, lard, and salt. Pinch the fats and mix together with the flour until the mixture resembles fine breadcrumbs.
• Mix in the vinegar and 2 tablespoons of water, then gradually add additional water until a smooth pastry forms.
• Knead gently a few times, then shape into a disc, wrap tightly in plastic wrap, and chill for at least an hour.
• While the pastry is chilling, make the filling. Melt the butter over medium-high heat in a Dutch oven. Once the butter is bubbling, add the onion, celery, carrot, and garlic. Cook for about 5 minutes, until the vegetables have softened.
• Stir in the potatoes and cook for another 5 minutes, then mix in the crumbled corned beef until well blended.
• Pour in the beef stock, Worcestershire sauce, English mustard, and black pepper and stir until combined. Cover and bring to a boil.
• Remove the lid and allow the mixture to simmer for about 15-20 minutes, until the potatoes and vegetables are cooked through, stirring occasionally.
• Skim off any liquid that hasn't evaporated, then stir in the fresh chopped parsley.
• Pour the filling into a 9 by 13-inch cake pan and chill in the freezer for 20 minutes, stirring halfway through.
• Preheat the oven to 400 F. Beat an egg with a fork and set aside.
• Roll out the pastry on a lightly floured surface until it's a little less than 1/8 inch thick. Line the base of a 6-cup (1.5 liter) pie dish with the pastry, trimming off any excess.
• Evenly spread the cooled filling in the pastry-lined dish, then brush the edge of the pastry with beaten egg.
• Re-roll the remaining pastry and cover the pie with it. Press down the edges to seal, then trim off the excess pastry. Crimp the edges as desired, brush the top with beaten egg, and cut a few vent holes in the top.
• Bake for 45-55 minutes at 400 F, until the pastry is well browned. Cover the edges with aluminum foil if they brown too quickly.
• Let the pie stand for about 15 minutes before serving. Serve hot or cold.

BEEF AND ONION PIE

Steps:

• Beef Filling:.
• Peel and roughly chop the onions, carrots and celery.
• Remove the rosemary leaves from the stalks and finely chop.
• Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.
• Stir in the ground beef and break up any large pieces.
• Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.
• Add the beef broth and bring to a boil.
• Turn the heat down, put a lid on, and simmer for about an hour. Make sure you stir it every so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little Wondra or flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.
• Pie:.
• Remove the pastry from the refrigerator 10 minues before you need to roll it.
• Preheat oven to 350 degrees F.
• Fill a large baking dish with the beef filling and let it cool. (OR if you prefer to have a 2 crust pie, then first layer the baking dish with 1 pie pastry before adding the beef filling.).
• Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it's large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough. (OR don't put them together and use one for the bottom of your pie and the other for the top.).
• Using a fork, press down all around the edge of the dough to crimp it closed.
• Make a hole in the middle of the dough, using the tip of a knife.
• Brush the top of the dough with the beaten egg (or milk).
• Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.

CORNED BEEF AND CABBAGE SHEPHERD'S PIE

Steps:

• Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
• Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
• Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
• Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
• While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
• Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
• Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
• Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
• Remove from the oven and let rest for 10 minutes.
• Meanwhile, warm any remaining broth over medium-low heat.
• Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.