Corned Beef Pie

Corned beef pie is a traditional British pie. It can be eaten hot or cold, making it good for picnics and also as a 'winter warmer'.

60 min · serves 6

Ingredients

• 12 oz (340 g) self-raising flour
• 3 oz (85 g) lard
• 3 oz (85 g) margarine
• 1 large tin of corned beef
• 1 large onion, chopped
• 1 lb (450 g) potatoes
• 1 knob (1–2 tablespoons) butter
• Milk

Steps

1. Preheat the oven to 200°C (400°F, GM 6).
2. Sift the flour into a bowl. Rub in the lard and margarine.
3. Add enough water to bind the mixture into a dough.
4. Roll out half the dough and use it to line a large flan or quiche dish.
5. Boil the potatoes. Drain, add the butter, and mash.
6. Add the chopped onion and corned beef.
7. Spoon potato mixture into the lined dish.
8. Roll out the other half of the pastry mixture.
9. Lay it over the dish sealing at the edges, forming a lid to the pie.
10. Cut some slits in the top of the lid. Brush with a little milk.
11. Cook until golden brown (about 35–40 minutes).
12. Serve with vegetables, gravy, chips, peeled plum tomatoes, waffles, anything you like really.

More recipes with flour, shortening, butter, corned beef, onion, potatoes or milk

Adapted from “Corned Beef Pie” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.