Delicious Traditional Corned Beef and Potato Pie Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps the pie moist.

Welcome to the channel and introduction to the recipe.

Gather the ingredients: tin of corned beef, potatoes, leeks, plain flour, lard, margarine.

Peel the potatoes and chop them into small chunks.

Rinse the chopped potatoes to remove some starchiness.

Boil the potatoes in salted water until tender.

While the potatoes are boiling, prepare the pastry by weighing out 225 g of plain flour into a bowl.

Weigh out 50 g of lard and 50 g of margarine and add them to the flour with a pinch of salt.

Rub the lard and margarine into the flour until it resembles breadcrumbs.

Make a well in the breadcrumbs and gradually add water, mixing until it forms a dough.

Knead the dough until it comes together and is smooth, then refrigerate it until needed.

Chop the leeks into small pieces without cooking them.

Cut the corned beef into chunks and set aside.

Once the potatoes are cooked, drain them and mash them with a fork, adding salt and black pepper.

Add the warm corned beef to the mashed potatoes and mix until combined.

Finally, add the chopped leeks to the mixture and stir until everything is well mixed.

Preheat the oven to 170°C (fan) or 190°C (standard) or 425°F (gas mark 7).

Prepare the pie dish with flour and roll out the pastry to fit the dish.

Fill the pie dish with the corned beef and potato mixture, smoothing the top.

Cover the pie with another layer of pastry, sealing the edges.

Cut a few slits in the top pastry to allow steam to escape.

Bake in the preheated oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens