Corned beef pie

Corned beef pie

corned beef pie

For retro-inspired comfort food, try this corned beef pie recipe from Silvana Franco . This comforting pie is topped with buttery shortcrust pastry and ready in under 45 mins ..

Preparation time
15 mins

Cooking time
50 – 55 mins

Serves
serves 4 – 6


By Silvana Franco
From Saturday Kitchen

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 potato, diced
  • 340g can corned beef, cut into large pieces
  • 1 tsp Worcestershire sauce
  • 300ml warm beef stock
  • 320g ready-rolled shortcrust pastry sheet
  • 1 tbsp milk
  • buttered kale, to serve

Method

1. Heat the oil in a large frying pan over a medium heat and cook the onions and carrots for 5 mins, then add the potatoes and cook for a further 5 mins.

2. Gently stir through the corned beef and cook for 2-3 mins until beginning to colour. Add the Worcestershire sauce, the stock and some seasoning, then simmer for 5 mins or so until the potato is just tender.

3. Heat the oven to 200C/180C fan/gas 6. Transfer the filling to a pie dish or small ovenproof dish. If needed, gently roll your pastry to size, ensuring it covers the top of your tin or dish with a little excess.

4. Dampen the edges of the dish with water and lay the pastry on top. Use a fork to press the pastry firmly onto the edge. Make a small slash in the middle to allow steam to escape and trim off any excess pastry.

5. Put the pie on a baking tray, brush the pastry with milk and bake for 30-35 mins until golden brown. Serve with buttered kale, if you like.

What is Corned Beef?

Corned beef is typically made by salt-curing beef. Usually, brisket is used, as it is a tough cut of meat that’s made tender by a long, salt-filled cooking process. The brine used to cook the brisket down into corned beef is not unlike a pickling liquid. The actual term “corned beef” was reportedly coined in the 17th century by the English.

Once done with the brining process, corned beef is super tender and easily sliceable, hence why you see frequently it in sandwiches (a classic Jewish preparation) and cut up in long slices next to cabbage (an Irish tradition).

Where does Corned Beef come from?

Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 million cans exported in 1943. Today significant amounts of the global canned corned beef supply comes from South America. Approximately 80% of the global canned corned beef supply originates in Brazil.

Rea Valley corned beef is made with UK sourced beef and produced in much smaller quantities than its Brazilian counterparts. Our small-scale production allows our team to focus on quality and consistency, from farm to fork, to ensure that Rea Valley British corned beef tastes great time and time again.

Is corned beef a healthy meat?

Yes and no. Corned beef is a good source of protein, so it’ll keep you full no matter how many St. Patrick’s Day activities you have planned. It’s also known for being a good source of B vitamins and iron. But corned beef is high in fat and made in a salt brine, so it’s inherently high in sodium.