Savoury Corned Beef Pie Recipe
Today, we're embracing a comforting classic that's sure to warm both hearts and bellies – the Corned Beef Pie recipe. This savoury delight combines tender corned beef with hearty vegetables, all encased in a crisp, golden pastry. It's perfect for a family dinner or a cosy night in.
History
Did you know that corned beef got its name from the large grains of rock salt, known as "corns," used in the curing process? This method of preservation dates back to the Middle Ages. Despite the name, there's no actual corn involved. The term "corned" refers to the size of the salt crystals. Corned beef became particularly popular during World War II due to its long shelf life and was a staple in many households.
Serving Suggestions
Corned beef pie pairs wonderfully with a fresh green salad or steamed greens such as broccoli or green beans. For an extra comforting meal, serve it alongside mashed potatoes or a buttery mash of swede and carrots. A tangy chutney or a dollop of English mustard on the side can add a delightful kick to each bite.
Storing Instructions
If you have any leftovers (though it's so tasty, that's unlikely!), store them in an airtight container in the refrigerator. The pie will keep well for up to three days. For longer storage, you can freeze the pie. Wrap it tightly in cling film and then in foil, or place it in a freezer-safe container. It will keep for up to three months.
Reheating Instructions
To reheat your corned beef pie, preheat your oven to 180°C (350°F). Place the pie on a baking tray and cover it with foil to prevent the crust from over-browning. Heat for about 20 minutes, or until the filling is piping hot. If reheating from frozen, allow the pie to thaw in the refrigerator overnight before following the same reheating instructions.
Conclusion
We hope you enjoy this comforting corned beef pie as much as we do! It's a dish that's steeped in history and bursting with flavour. We'd love to hear how yours turned out, so please share your thoughts in the comments below. Don't forget to sign up for our newsletter to receive more delicious recipes straight to your inbox!
How to Make Corned Beef Pie Recipe
Indulge in the comforting flavours of this Hearty Corned Beef Pie, where tender corned beef and wholesome vegetables meet in a crisp, golden pastry. Perfect for a family dinner or a cosy night in, this pie is sure to become a beloved staple in your home. With its rich history and mouthwatering taste, it's a dish that brings warmth and joy to any table.
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 1 celery stick, diced
- 1 large potato (about 250g)
- 340 g tin of corned beef, cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp Marmite (optional, for umami flavour)
- 150 ml water
- 1 tbsp Worcestershire sauce
- 10 g flat-leaf parsley, chopped
- 1 egg, beaten
- 500 g ready-made shortcrust pastry (or homemade if preferred)
- 1 egg, beaten (for egg wash)
- Preheat the Oven
Preheat your oven to 200°C (180°C fan).
- Heat the Oil
Heat the vegetable oil in a large frying pan over medium heat.
- Cook the Vegetables
Add the chopped onion, carrots, celery, and diced potato. Cook for about 5 minutes until the onions are translucent and the vegetables start to soften.
- Add Marmite and Water
Add the Marmite (if using) and water. Stir to combine and cook for another 5 minutes until the water has reduced by half and the potatoes are nearly cooked.
- Season the Filling
Stir in the Worcestershire sauce, salt, and black pepper.
- Combine Ingredients
Remove from heat and let it cool slightly. Add the cubed corned beef and chopped parsley. Mix well.
- Roll Out Pastry Base
Roll out half of the shortcrust pastry on a floured surface and use it to line a 23cm pie dish.
- Add the Filling
Add the corned beef filling to the pastry-lined dish and spread it evenly.
- Roll Out Pastry Top
Roll out the remaining pastry and place it over the filling. Trim any excess pastry and crimp the edges to seal.
- Apply Egg Wash
Brush the top with beaten egg and make a few small slits in the pastry to allow steam to escape.
- Bake the Pie
Place the pie in the preheated oven and bake for 45 minutes until the pastry is golden brown and cooked through.
- Rest and Serve
Allow the pie to rest for 10 minutes before slicing and serving.
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 198kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 8g40%
- Cholesterol 80mg27%
- Sodium 950mg40%
- Potassium 600mg18%
- Total Carbohydrate 45g15%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 15g30%
- Vitamin A 4000 IU
- Vitamin C 10 mg
- Calcium 50 mg
- Iron 3 mg
- Vitamin D 1 IU
- Vitamin E 1.5 IU
- Vitamin K 30 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For a richer flavour, you can add a splash of beef stock instead of water when cooking the vegetables.
- If you prefer a thicker filling, mix a teaspoon of cornstarch with the water before adding it to the pan.
- This pie can be customized with additional vegetables such as peas or sweetcorn.
- To make the pastry extra crispy, sprinkle a little sea salt on the egg-washed top before baking.
- If you're short on time, you can use pre-cooked vegetables to speed up the filling preparation.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
