Description
A comforting British dish that combines savory corned beef with fluffy mashed potatoes and a buttery, flaky crust.
Ingredients
- 3 cups (375 grams) plain/all-purpose flour
- 1/2 teaspoon salt
- 1 cup (226 grams) unsalted butter, cubed and kept cold
- 1/2 cup (118 ml) cold water
- 1 large egg beaten with a little milk (for brushing on pastry)
- Large dried beans (for weighing down pastry)
- 1 teaspoon oil
- 1 tablespoon butter plus more for greasing the pie dish
- 1 cup (128 grams) yellow onion, finely chopped
- Small pinch of salt
- 3 cups (354 grams) corned beef, shredded
- 1 cup (240 grams) mashed potato
Instructions
- Combine flour, salt, and butter in a food processor or bowl. Pulse or rub until it resembles breadcrumbs. Drizzle in cold water until it holds together. Form into a ball, wrap, and refrigerate for 30 minutes.
- Blend corned beef if using leftovers. In a pan, sweat onions in oil and butter until soft. Combine corned beef, mashed potatoes, and sautéed onions in a bowl. Mix until paste-like.
- Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish.
- Roll out half the dough to line the pie dish.
- Place beans over the crust and blind bake for 12 minutes. Remove beans and bake for another 5 minutes.
- Fill the crust with filling, smoothing the top. Cover with remaining dough, sealing the edges. Brush with egg wash.
- Bake for 35-40 minutes until golden brown. Cool for 10 minutes before slicing.
Notes
Keep the butter and water cold for a flakier crust. Feel free to add vegetables or herbs to the filling for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British