How to Cook Corned beef & potato pie recipe

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4-6
corned beef and potato pie

Ingredients

  • Ingredients
  • 1 kg cooked & cooled salt beef brisket
  • 400g old crop potatoes, peeled & diced
  • 200g swede, peeled & diced
  • 1 large onion peeled & diced
  • Salt & black pepper
  • Small bunch flat leaf parsley roughly chopped
  • 1 batch shortcrust pastry (or 500g pack store bought)
  • 1 egg mixed with a pinch of salt to glaze
  • Ingredients for the salt beef briskett
  • 1 salt beef brisket joint
  • 2 white onions
  • 3 carrots
  • 3 sticks celery
  • 2 bay leaves
  • few parsley stalks or sprigs of fresh thyme
  • few black peppercorns
  • Ingredients for the short crust pastry
  • 300g all purpose plain flour
  • 100g unsalted butter (cold & diced)
  • 50g lard (cold & diced)
  • Pinch fine sea salt
  • 1 free-range egg
  • Splash ice cold water

raw ingredients

Method for the beef

  1. Steam the potatoes, onion and swede ideally over the simmering salt beef pan until fully cooked & tender, around 15 minutes then crush together with a fork & chill
  2. Shred the beef then mix through the crushed potato mix and add chopped parsley & black pepper to taste.

Method for the salt beef brisket (poach)

  1. Place the salt beef into a deep saucepan & rinse under cold running water for a couple of minutes.
  2. Bring the salt beef to the boil in a large pan of water then skim any impurities that rise to the surface.
  3. Add the vegetables, peppercorns & herbs then cover & simmer for 2½ hours, until the beef is tender when pierced with a skewer at the thickest point.
  4. Leave the beef to cool in the cooking broth.

Method for the pastry

  1. Sift the flour into a large bowl then add the salt, butter & lard.
  2. Gently rub the fats into the flour until the mix resembles fine breadcrumbs.
  3. Add the beaten egg & a little water mix together to create a dough, adding too much water or overworking will make the pastry tough.
  4. Wrap in cling film & chill for a minimum of 30 minutes or up to 2 days.

To assemble the pie

  1. Preheat the oven to 200°C or 180°C fan assisted (gas 5).
  2. Brush an oblong pie tin with melted butter then dust with flour
  3. Roll out ⅔ of the pastry to the thickness of a coin & line the base
  4. fill the pie with the chilled meat mix, brush the edges with a little egg wash then roll out the remaining pastry, make 3 small cuts in the centre & layer over the top of the pie & seal together using your thumb & index finger to form a crimp
  5. Bake for 1 hour or until the pastry is golden & crisp
  6. Leave to cool for 30 minutes before removing from the tin & serving.

To serve

Buttered cabbage hearts, brown sauce & a glass of Stout.

corned beef & potato pie