Corned Beef Pie
Corned Beef Pie
Ingredients
For the Filling
- 12 ounces corned beef, canned, drained and flaked
- 1 1/2 pounds potatoes, peeled and diced
- 1 onion, medium, finely chopped
- 2 tablespoons butter
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pastry
- 2 1/4 cups all-purpose flour
- 1 stick cold butter, cut into small cubes
- 1/2 cup cold water, ice cold
- 1/2 teaspoon salt
- 1 egg, beaten, for egg wash
Instructions
- 1
Prepare the pastry: In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough into two equal balls, flatten slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min
- 2
Prepare the filling: Place the diced potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 10-15 minutes. Drain well and mash with a fork or potato masher.
⏱️ 15 min
- 3
While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the flaked corned beef to the skillet with the onions. Stir in the beef broth, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 5
Remove the corned beef mixture from the heat and stir in the mashed potatoes and fresh parsley. Mix well to combine. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 6
Preheat your oven to 375°F. On a lightly floured surface, roll out one ball of pastry into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim any excess pastry, leaving about a 1/2-inch overhang.
⏱️ 5 min•🌡️ 375
- 7
Spoon the corned beef and potato filling evenly into the pastry-lined pie dish.
⏱️ 2 min
- 8
Roll out the second ball of pastry into another 12-inch circle. Place it over the filling. Trim the edges and crimp them together with the bottom crust to seal. Cut a few slits in the top crust to allow steam to escape.
⏱️ 5 min
- 9
Brush the top of the pie with the beaten egg wash.
⏱️ 1 min
- 10
Bake for 40-45 minutes, or until the crust is golden brown and the filling is hot and bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 45 min•🌡️ 375
- 11
Let the pie rest for 5-10 minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Corned Beef Pie
For the Filling
- 12 ounces corned beef, canned, drained and flaked
- 1 1/2 pounds potatoes, peeled and diced
- 1 onion, medium, finely chopped
- 2 tablespoons butter
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pastry
- 2 1/4 cups all-purpose flour
- 1 stick cold butter, cut into small cubes
- 1/2 cup cold water, ice cold
- 1/2 teaspoon salt
- 1 egg, beaten, for egg wash
Instructions
- 1
Prepare the pastry: In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough into two equal balls, flatten slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min - 2
Prepare the filling: Place the diced potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 10-15 minutes. Drain well and mash with a fork or potato masher.
⏱️ 15 min - 3
While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the flaked corned beef to the skillet with the onions. Stir in the beef broth, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 5
Remove the corned beef mixture from the heat and stir in the mashed potatoes and fresh parsley. Mix well to combine. Taste and adjust seasoning if necessary.
⏱️ 3 min - 6
Preheat your oven to 375°F. On a lightly floured surface, roll out one ball of pastry into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim any excess pastry, leaving about a 1/2-inch overhang.
⏱️ 5 min•🌡️ 375 - 7
Spoon the corned beef and potato filling evenly into the pastry-lined pie dish.
⏱️ 2 min - 8
Roll out the second ball of pastry into another 12-inch circle. Place it over the filling. Trim the edges and crimp them together with the bottom crust to seal. Cut a few slits in the top crust to allow steam to escape.
⏱️ 5 min - 9
Brush the top of the pie with the beaten egg wash.
⏱️ 1 min - 10
Bake for 40-45 minutes, or until the crust is golden brown and the filling is hot and bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 45 min•🌡️ 375 - 11
Let the pie rest for 5-10 minutes before slicing and serving.
⏱️ 5 min