Corned Beef & Potato Pie Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pie crust

Whole wheat adds fiber, while store-bought saves time.

Preheat the oven to 375°F (190°C).

Peel and chop the potatoes into chunks.

Boil the potatoes in salted water until tender, about 15-20 minutes.

Drain the potatoes and mash them with butter and milk until smooth.

In a skillet, melt butter and sauté chopped onion until translucent, about 5 minutes.

Add diced carrots and peas to the skillet, cooking for an additional 5 minutes.

Stir in shredded corned beef, thyme, black pepper, and salt, mixing well.

Pour in beef broth and cook until heated through, about 3-4 minutes.

Roll out pastry dough and line a pie dish, trimming excess.

Fill the pie with the corned beef mixture, then top with mashed potatoes, smoothing it out.

Beat an egg and brush it over the mashed potatoes for a golden finish.

Bake in the preheated oven for 25-30 minutes, until the top is golden brown.

Let the pie cool for a few minutes before slicing.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens