Corned beef pie

A savory pie made with corned beef

Error creating thumbnail:

A slice of corned beef pie

Corned beef pie is a traditional savory pie originating from the United Kingdom. It is a popular dish that combines the flavors of corned beef, potatoes, and onions encased in a pastry crust. This dish is often enjoyed as a hearty meal and is particularly associated with British cuisine.

Ingredients

The primary ingredients of corned beef pie include:

• Corned beef: Typically canned, providing a salty and savory flavor.
• Potatoes: Usually boiled and mashed, adding a creamy texture.
• Onions: Chopped and sautéed to enhance the flavor profile.
• Pastry: A shortcrust or puff pastry is used to encase the filling.

Preparation

The preparation of corned beef pie involves several steps:

1. Preparing the filling: The potatoes are peeled, boiled, and mashed. Onions are chopped and sautéed until soft. Corned beef is diced or crumbled and mixed with the potatoes and onions.
2. Assembling the pie: The pastry is rolled out and used to line a pie dish. The filling is added, and a pastry lid is placed on top, sealing the edges.
3. Baking: The pie is baked in a preheated oven until the pastry is golden brown and crisp.

Serving

Corned beef pie is typically served hot, often accompanied by gravy, vegetables, or a simple salad. It is a versatile dish that can be served as a main course for lunch or dinner.

Variations

There are several variations of corned beef pie, including:

• Cheese-topped corned beef pie: Adding grated cheese to the top of the pie before baking.
• Vegetable corned beef pie: Incorporating additional vegetables such as carrots or peas into the filling.

Cultural Significance

Corned beef pie holds a place in British culinary tradition, often associated with home cooking and comfort food. It is a dish that has been passed down through generations, reflecting the resourcefulness of using canned meat and simple ingredients to create a satisfying meal.

Related pages

• Corned beef
• Pie
• British cuisine