Corned Beef and Potato Pie Recipe

Prep time: 50 mins

Cook time: 56 mins

Total time: 1 hour 46 mins

Serves: 6

This is quite a detailed recipe of corned beef and potato pie. It includes how to make the pie crust from a dough that’s made out of flour and butter. This recipe uses the UK variety of corned beef. You will love this variety of potato pie; it’s beefy, starchy and really delicious. You can also try experimenting with this recipe by adding some of your preferred spices and sauce to the pie filling mixture. The stated preparation time already includes the chilling time of the dough. Follow the few easy steps below and enjoy eating this delicious potato pie.

Ingredients

For the pastry: 180 grams plain flour
100 grams butter, cold from the fridge, cut into small chunks
Ice cold water
For the filling: 1 large onion, coarsely chopped
2 large potatoes, chopped into wedges
400 grams lean corned beef, cut into small pieces
Salt
Black pepper
1 egg, beaten or milk

Instructions

First, place the flour in a large mixing bowl, add the butter and rub into flour until the mixture resembles coarse breadcrumbs.
Gradually add water, 1 tablespoon at a time, to form a soft, smooth ball of dough. Wrap the dough in a clean tea towel and put in the fridge for 30 minutes.
Cook the chopped onion in boiling water for approximately 6 minutes until soft.
Drain the onions but reserve the water (which will now be lurid green in color) and set aside.
Preheat the oven to 200°C.
Meanwhile, in a saucepan, bring potatoes to a boil for 20 minutes and then mash them in a large bowl.
Stir in corned beef, onions, salt and pepper to the mashed potatoes. Mix it all together and if necessary add some of the reserved onion water to make it soft but firm in consistency. Taste the pie mixture to check the seasoning and adjust as necessary.
Take out dough from the fridge, divide it into two and roll out making sure that one half is large enough to line a large ovenproof dinner plate and the other half large is enough to use as a pastry lid.
Line an ovenproof plate with half of the dough and then pour the corned beef mixture on top of it. Brush the edges of the pastry with water so that the pastry lid sticks. Place the other half of dough as the pastry lid on the pie and brush with a little milk or beaten egg.
Bake in the preheated oven until the pastry is nicely browned, for about 25-30 minutes.
Serve potato pie either warm or cold.