A classic British comfort food pie featuring homemade or canned corned beef mixed with mashed potatoes and spring onions, encased in homemade shortcrust pastry.
Adapted from a video by John Kirkwood
Corned Beef & Potato Pie: Comfort food at its very best
potatoesuse a variety good for mashing such as Maris Piper; peeled, cut into medium-sized pieces~600 gest.
flourfor shortcrust pastry~250 gest.
butterfor shortcrust pastry~75 gest.
lardfor shortcrust pastry; may substitute solid vegetable fat if preferred~50 gest.
saltfor shortcrust pastry~½ tspest.
cold waterfor shortcrust pastry~100 mlest.
corned beefhomemade or canned
~300 gest.
spring onionsfinely diced85 g
ground white peppertraditional seasoning for corned beef pie; use generously~¼ tspest.
eggfor egg wash1
milkfor egg wash6 ml
Steps
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1
Select a potato variety suitable for mashing, peel and cut into medium-sized pieces, rinse in cold water, and place in a pot covered with water. Bring to a boil and cook for 20 minutes.
2
In a food processor, combine flour with butter and lard, add salt, and pulse for about 40 seconds until the mixture resembles fine breadcrumbs. Slowly add cold water while mixing until the dough comes together.
3
Remove the dough from the processor and divide into two pieces: approximately 310g for the base and 250g for the lid. Wrap in cling film and refrigerate for at least 30 minutes.
4
Once the potatoes are tender and easily pierced with a fork, drain completely and mash until fluffy. Do not add salt or butter as the corned beef already provides sufficient fat and salt.
5
Add the finely diced spring onions and corned beef to the hot mashed potatoes, along with generous amounts of ground white pepper. Using a spatula, gently blend all ingredients together until well combined.
6
Cover the pan and allow the filling to cool to room temperature.
7
Lightly butter the pie tin. Dust a work surface with flour and place the larger dough disc on it. Dust the dough with flour and roll it out to a large circle approximately 3mm thick, turning it 90 degrees periodically to maintain its shape.
8
Roll the dough onto a rolling pin and carefully transfer it to the pie tin. Gently manipulate the pastry to fit the tin, using a spare piece to push it into the corners. Set aside and prepare to roll out the top pastry.
9
Roll out the smaller dough piece using the same method to form the lid. Dock the pastry base by pricking with a fork to prevent it from puffing up during baking.
10
Spoon the cooled filling into the pastry case. Using a fork, even it out and shape so the middle is slightly higher than the edges, like an upside-down saucer.
11
Brush egg wash around the lip of the pastry base. Unroll the lid over the filling and gently press down the edges with the palm of your hands. Using your fingers and thumbs, crimp all the way around the edge of the pie.
12
Carefully trim the excess pastry from the edges. Crimp around the pie edges again to tidy up the appearance.
13
Give the top a generous coat of egg wash and cut a few vent holes. For decoration, shape any leftover pastry, chill for 5 minutes, brush with egg wash, and attach to the pie.
14
Place the pie in a preheated oven at 170°C (340°F or Gas Mark 3) and bake for 45 minutes until golden brown. Allow to relax on a wire rack for 10 minutes before removing from the tin.
15
Once cool enough to handle, slice and serve, revealing the beautiful cross-section of filling inside.
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