Some British comedian I like was on a morning show a few weeks ago, and shared a clip in which someone mentioned corned beef pie. I had to try that immediately, got the ingredients the very next day, and really, it was everything I hoped it would be. I will very definitely be making this one again.

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 large carrot, peeled and diced
• 2 celery sticks, diced
• 1 large waxy potato, about 9 ounces, peeled and cut into 1/2″ dice
• 12oz tin corned beef, broken into large chunks
• splash  Worcestershire sauce
• 9 ounces dark beef stock
• 1 teaspoon dried parsley
• salt and white pepper
• pie crusts (I used pre-made)
• 1 egg, beaten

Heat the oil in a large pan over medium-low heat and add the onion, carrot, and celery.

Cook 5-10 minutes until the vegetables start to soften, but don’t change color. (I found this took longer.) Add the potato and cook an additional 5 minutes, then stir in the corned beef.

Add the Worcestershire sauce and beef stock and raise the temp to bring to a boil. Reduce the heat back down and simmer until the carrots and potatoes are tender and most of the liquid is evaporated. (This also took a bit longer for me.)

Almost all evaporated!

Taste the mixture and add salt and pepper, if necessary, then let cool.

Preheat oven to 400 degrees. Line a 9″ pie pan with a crust, and pour the filling mixture in.

Sprinkle with the parsley. Top with the other crust, and seal using some of the beaten egg. Crimp the edges, then brush the top with the remaining beaten egg.

Bake 30-35 minutes until golden, then cool 15-20 minutes before slicing. Super good!

Corned Beef Pie

Adapted a bit from the BBC.

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 large carrot, peeled and diced
• 2 celery sticks, diced
• 1 large waxy potato, about 9 ounces, peeled and cut into 1/2″ dice
• 12oz tin corned beef, broken into large chunks
• splash  Worcestershire sauce
• 9 ounces dark beef stock
• 1 teaspoon dried parsley
• salt and white pepper
• pie crusts
• 1 egg, beaten

Heat the oil in a large pan over medium-low heat and add the onion, carrot, and celery. Cook 5-10 minutes until the vegetables start to soften, but don’t change color. Add the potato and cook an additional 5 minutes, then stir in the corned beef. Add the Worcestershire sauce and beef stock and raise the temp to bring to a boil. Reduce the heat back down and simmer until the carrots and potatoes are tender and most of the liquid is evaporated.

Taste the mixture and add salt and pepper, if necessary, then let cool.

Preheat oven to 400 degrees. Line a 9″ pie pan with a crust, and pour the filling mixture in. Sprinkle with the parsley. Top with the other crust, and seal using some of the beaten egg. Crimp the edges, then brush the top with the remaining beaten egg. Bake 30-35 minutes until golden, then cool 15-20 minutes before slicing.