OLD FASHIONED CORNED BEEF PIE
Old fashioned corned beef pie is a British comfort food dinner that your whole family will love. Potatoes, carrots, celery, and garlic flavor this old-fashioned meat pie made with homemade shortcrust pastry.
Provided by Emma
Categories Dinner
Time 2h15m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 426 kcal, Sugar 5 g, Sodium 809 mg, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 51 g, Fiber 4 g, Protein 15 g, Cholesterol 54 mg, UnsaturatedFat 7 g, ServingSize 1 serving
MOTHER GAHAGAN'S CANNED CORNED BEEF HASH PIE
A stick-to-your-ribs comfort food you probably won't find anywhere but mom's kitchen. Easy to make corned beef, potatoes, celery, and carrots with a baked-on biscuit topping.
Provided by GAHAGAN
Categories Beef Pie
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Combine water, potatoes, corned beef, carrots, celery, and black pepper for pie filling in a large stockpot. Use your hands to mix the corned beef until completely broken apart. Cover and bring to a boil.
- Reduce heat and remove cover. Simmer until liquid has reduced to a level slightly above the vegetable-meat mixture, about 1 hour 15 minutes.
- After the vegetable-meat mixture has simmered for 1 hour, preheat the oven to 425 degrees F (220 degrees C).
- At the same time, prepare biscuit topping: Mix together flour, baking powder, salt, and white pepper in a medium bowl until evenly distributed. Cut in shortening until crumbly. Add milk and stir just until combined.
- Turn mixture out onto a well-floured surface and roll it into a 9-inch circle.
- Poor cooked pie filling into a 9-inch round cake pan. Carefully lift dough and place it on top of the filling.
- Bake in the preheated oven for until golden brown, about 15 minutes. Let cool for 5 minutes before cutting and serving.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 43.8 g, Cholesterol 36.5 mg, Fat 15.4 g, Fiber 4.2 g, Protein 17.4 g, SaturatedFat 4.8 g, Sodium 902 mg, Sugar 4.1 g
CORNED BEEF SHEPHERD'S PIE
My "Day After St. Patrick's Day" recipe for a corned beef and vegetable pie, topped with a mashed potato and French-fried onion crust.
Provided by The Spice Guru
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- PREPARE your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups (TIPS: Keep it basic: Butter, milk, salt and pepper); BEAT one large egg yolk then fold well into potato mixture; SET aside; PREHEAT oven to 375 F; SPRAY a 2.5 quart casserole dish (or a deep-dish 10-inch pie plate, or an 8" x 8" square baking dish) with non-stick cooking spray.
- STRAIN 1 cup leftover corned beef broth into a small mixing bowl; RESERVE approximately 2 cups corned beef, 1 cup cabbage, and 1 cup carrot (set aside); INTO strained broth, add 1/2 teaspoon spicy brown mustard, 1/4 teaspoon prepared horseradish, 1/4 teaspoon ground coriander, and salt and freshly ground white (or black) pepper to taste; VIGOROUSLY whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.
- TRIM fat from reserved corned beef; CUT corned beef and reserved vegetables into bite-sized pieces, to yield 2 cups each; PEEL and chop one small onion; MINCE 1 1/2 tablespoons parsley.
- MELT 2 tablespoons salted real butter in a saucepan over medium-low heat; STIR in the chopped onion and one tablespoon of the parsley (reserving 1/2 tablespoon for the garnish); SAUTE until onions have softened.
- VIGOROUSLY whisk in the prepared broth slurry all at once into the saucepan mixture until consistently blended; RAISE heat to medium-high and bring to a boil while whisking until slurry is thickened; ADD meat and vegetable mixture to saucepan; FOLD ingredients together without disturbing, just until evenly blended;.
- SPREAD mixture levelly into prepared baking dish.
- TOP evenly with mashed potatoes, decorating into swirls using a flexible spatula (or use a fork if desired, to create grooved swirls); DOT with grated cold butter if desired, for a golden, buttery top crust.
- SPRINKLE remaining 1/2 tablespoon minced parsley over casserole.
- BAKE casserole for 30 minutes; SPRINKLE French-fried onions over top and bake for just 2 minutes longer (be careful not to burn French-fried onions!); ALLOW to cool and set for 5-7 minutes before cutting.
- SLICE, serve and enjoy!
Nutrition Facts : Calories 164.6, Fat 5.3, SaturatedFat 3.1, Cholesterol 39.9, Sodium 524.5, Carbohydrate 26.2, Fiber 2.9, Sugar 3.8, Protein 3.5
CORNED BEEF PASTIES
This recipe was given to me by my Aunt, Carol Cron. My Great Grandfather Tretheway loved meat pies, and this recipe has been with us forever. You can use round steak if you wish. You may also make 1 large pie rather than 5 pasties.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h
Yield 1 pie, 5 serving(s)
Number Of Ingredients 10
Steps:
- For the pastry.
- In a large mixing bowl stir together thoroughly the flour and the salt.
- With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
- Using the 7-8 T.
- ice water gradually all to dry ingredients, 1 T.
- at a time, tossing the ingredients with a fork till the mixture holds together.
- Form into a ball.
- If desired, cover and chill the dough 1 hour.
- Meanwhile, prepare the meat-vegetable filling.
- Peel and coarsely chop the potatoes.
- In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
- Set aside.
- Divide the dough into five equal portions.
- On a lightly floured surface roll out each portion of dough to a 9 inch circle.
- Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
- Using tines of a fork, seal the pastry edge.
- Cut slits in the pastry for escape of steam.
- Carefully transfer pasties to an ungreased baking sheet.
- Bake pasties at 400 degrees till golden brown about 45 minutes.
- If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
- Serve with the pasties.
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