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Corned Beef Pie

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the UK

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min groups6–8 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4523289

License: CC BY-SA 4.0 · Wikibooks contributors

#baked #english #main course #recipes for pot pie #recipes using butter #recipes using corned beef #recipes using lard #recipes using margarine #recipes using milk #recipes using self-raising flour #recipes with images #recipes with metric units
Dinner Dessert Baked

Ingredients

Scale
  • 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

Directions

  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.

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