How to make a corned beef and potato pie
If you are craving a hearty and delicious meal that will warm you up on a cold night, look no further than a corned beef and potato pie. This traditional British dish combines tender pieces of corned beef with chunks of potatoes, all baked inside a golden and flaky pastry crust. The result is a comforting and satisfying pie that is perfect for dinner or as a lunchtime treat.
The great thing about this recipe is that it’s easy to make and the ingredients are likely already sitting in your pantry. All you need is some cooked corned beef, potatoes, onions, a handful of herbs and spices, and some puff pastry. This pie is versatile, and you can even add other vegetables such as carrots or peas to make it a complete meal. Whether you are an experienced cook or a beginner in the kitchen, this recipe will guide you through each step to ensure great results.
So, let’s get started on making this delicious corned beef and potato pie!
Preparing the filling
To make the delicious corned beef and potato pie filling, follow these simple steps:
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Now that you have prepared the scrumptious filling, you can move on to making the pie crust and assembling to create a perfect corned beef and potato pie.
Cooking the corned beef
To start making the delicious corned beef and potato pie, you need to cook the corned beef first. This process may take a few hours, so be prepared to have some patience.
Ingredients
- 1 kg corned beef
- 2 onions, sliced
- 4 cloves of garlic, minced
- 1 teaspoon black peppercorns
- 2 bay leaves
- Water, enough to cover the beef
Instructions
- Place the corned beef in a large pot or Dutch oven.
- Add the onions, garlic, black peppercorns, and bay leaves.
- Add enough water to cover the corned beef.
- Bring the pot to a boil over high heat.
- Once boiling, reduce the heat to low and let the corned beef simmer for 2-3 hours, or until it is cooked through and tender.
- Check the meat occasionally and skim off any scum that rises to the surface.
- Once the corned beef is tender, remove it from the pot and let it cool slightly.
- Reserve the cooking liquid as it will be used later to make the gravy.
- Trim off any excess fat from the corned beef, and then slice it into thin pieces.
Now that the corned beef is cooked and sliced, you are ready to move on to the next step in making the corned beef and potato pie!
Slicing and dicing the potatoes
Before we can create the delicious corned beef and potato pie, we need to prepare the potatoes. Start by choosing large Yukon gold potatoes, as they are perfect for baking and have a creamy, buttery texture.
Gather your ingredients:
- 4 large Yukon gold potatoes
- Knife
- Cutting board
Step-by-step instructions:
1. Wash the potatoes under running water to remove any dirt.
2. Remove any blemishes or sprouts from the potatoes.
3. Peel the potatoes using a knife or a vegetable peeler.
4. Place the peeled potatoes on a cutting board.
5. Using a sharp knife, cut the potatoes in half lengthwise.
6. Now, slice each half of the potato into thin, even slices. The slices should be approximately ¼ inch thick.
7. Repeat steps 5 and 6 with the remaining potatoes until they are all sliced and diced.
You now have perfectly sliced and diced potatoes ready to be used in your mouthwatering corned beef and potato pie recipe. Proceed to the next step to continue the pie-making process.
Chopping the onions and garlic
To start making your delicious corned beef and potato pie, you’ll need to prepare the onions and garlic.
Begin by peeling and finely chopping two medium-sized onions. Make sure to remove any brown ends or outer layers before you start chopping.
Next, take two cloves of garlic and peel them. Crush the garlic cloves using the flat side of a knife and finely chop them until they are minced.
Chopping the onions and garlic finely will ensure that they are evenly distributed throughout the pie, adding a rich and flavorful taste to every bite.
If you prefer a milder taste, you can use less garlic or omit it altogether. However, the combination of onions and garlic adds a wonderful depth of flavor to the dish, so I would recommend including them.
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