Corned Beef Pie
Corned Beef Pie is a hearty, easy-to-make savory pie that uses simple ingredients to create a comforting meal for the whole family.
Ingredients
Pie Ingredients
- 1 sheet pie pastry Use cold for a flakier crust.
- 2 cups corned beef, shredded Can use canned or leftover corned beef.
- 1 cup mashed potatoes Mash smoothly for better binding.
- 1 cup mixed veggies (peas, carrots, corn) Frozen or fresh mixed veggies work.
- 1 medium onion, chopped Sauté until translucent.
- 2 cloves garlic, minced Enhances flavor.
- 1 teaspoon thyme Can substitute with other herbs if desired.
- to taste Salt and pepper Taste and season the filling before filling the pastry.
- 1 beaten egg For egg wash for golden top.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté onion and garlic until translucent.
- Add shredded corned beef, mixed veggies, mashed potatoes, thyme, salt, and pepper; mix well.
- Roll out the pie pastry and line a pie dish with it.
- Fill the pastry with the corned beef mixture.
- Cover with another sheet of pastry, crimping the edges to seal.
- Cut slits in the top to allow steam to escape and brush the top with beaten egg.
Baking
- Bake for 25-30 minutes or until golden brown.
Serving
- Serve Corned Beef Pie hot and fresh from the oven.
- Add a green salad or simple chips for a full meal.
Notes
Cool the pie to room temperature before storing. Store in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven until hot. Use shortcrust or puff pastry for different textures.