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- Meat and poultry
- Corned beef
A hearty easy pie made with corned beef and sliced potatoes topped with ready rolled puff pastry.
79 people made this
- olive oil
- 1 small onion, chopped
- 1 clove of garlic, minced
- 1 (340g) tin corned beef
- 1 teaspoon Italian herbs
- salt and pepper
- 250ml beef stock
- 2 medium potatoes, peeled and sliced
- 1 teaspoon Worchestershire sauce
- 1/2 packet (160g) ready rolled puff pastry
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Add a little olive oil to a pan, cook the onions and garlic on a low heat until soft. Add the corned beef, herbs and salt and pepper and cook for 5 minutes.
- Add the beef stock, sliced potatoes and the Worchestershire sauce and cook until the potatoes are almost soft and the beef stock has evaporated, about 8 minutes.
- Preheat the oven to 200 C / Gas 6.
- Place into a pie tin and cover with puff pastry. Bake until golden brown, about 20 minutes.
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Panackelty - My Grandma's Baked Corned Beef and Potatoes
My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day’s meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.
I used Yukon Gold yellow-fleshed potatoes for my mashed potatoes. You could also use Russets, if you like.
If you'd like, you can make the mashed potatoes ahead and cover and refrigerate. If you can, take them out of the fridge a bit early, so they can come up to room temperature before baking.
Top Tip! Be sure not to skip the step of reducing the liquid in the skillet before adding the corned beef. This process concentrates the flavours of the Worcestershire and Ketchup and make for a fuller flavoured finished dish.
After you have added the corned beef, simmer the mixture until there is just a bit of liquid in the pan, but don't cook it until ALL the liquid has evaporated. This will keep your corned beef layer moist as it cooks in the oven.
The cheddar cheese and breadcrumb topping is optional. You can skip if you like and you will still have a very nice dish. Since I've never been one to "skip the cheese", I usually add it :)
My favourite way to eat this is with a generous dollop of ketchup on the side, if you'd like to try that.
At my house, this dish served 2. Me and a very, very hungry husband. I'll call it 3 servings, as it is more like 3 average servings. If you are serving more, just double the recipe and cook up in a larger dish.
Wondering how to cook up your Corned Beef brisket? Scroll down for instructions!
Corned Beef and Potato Pie
This is one of those dishes that is made from simple things which most of us probably have in our cupboards and larders at any given time. It is incredibly easy to make and quite delicious.
The simplicity of it might cause one to believe that it's not special in any way, but that is where you would be very wrong. This is probably one of the most delicious supper dishes that you could ever want to eat.
Admittedly it is not all that attractive to look at. In all truth it looks a bit like a dog's dinner. Don't let what it looks like put you off.
This is a case where you truly cannot judge a book by it's cover. If you pass this by, you are missing out on a real gem. Its a tried and true, family favourite, having been a staple on British tables for many, many years.
I think I had been over here for several years when my friend Angie asked me had I ever eaten Corned Beef and Potato Pie. No, was my response. It was not something which I had ever heard of.
Angie assured me that it was a most delicious dish and quite economical too and gave me the recipe to add to my big blue binder of cooking treasures. My big blue binder is something which has been travelling with me all over the world since I was a very young woman. A teenager in fact.
It is fairly bulging with recipes that I have collected through the years from family and friends, newspaper clippings, magazine clippings. You just know that all of them are quite delicious. Yes, I have been a lover of food and recipes for a very long time.
All of the recipes in this binder are tried and trues, family favourites. You just know if someone cares enough to want to share a recipe with you that it is going to be one of their treasures. You cannot beat an edible treasure.
It has a delicious bottom filling, created by stewing corned beef with beefy juices, onions, seasonings, herbs and ketchup. This filling is topped with a fluffy mashed potato topping. Then there is a layer of crispy cheese topping blanketing the top. This spells a winning combination all round.
It is somewhat like a cheaper, but tastier cousin of cottage pie. I always keep tins of corned beef in my cupboard. Don't turn your nose up at it! Tinned corned beef is a real store cupboard gem! You can do ever so much with it!
I normally buy the lean tins of corned beef so it's not all that fatty. This Corned Beef and Potato Pie is really delicious. The first time I made it, I couldn't help myself, I went back for seconds. So did Todd. It very quickly became a real favourite around here.
It makes a perfect and economical weeknight supper, just perfect for January when the temperatures are dropping and our bank accounts are depleted after all of the indulgences of Christmas.
Cheap, cheerful and simple is the order of the day . . . and this is certainly all of that and more!
- 340g/12oz Plain or all purpose four
- 85g / 3oz Cold butter
- 85g / 3oz Cold lard or shortening
- 115g /mls Cold Water
- 4g / 1/2tsp Salt
- 255g / 9oz Mashed potato (without butter)
- 255g / 9oz Corned beef
- 1 Small onion: finely chopped
- 1 Egg well beaten (egg-wash)
- Add flour, salt, cold butter and lard to food processor, pulse until it looks like fine breadcrumbs, slowly add cold water to the processor while it’s running when the pastry forms into a ball it’s done, this should take around 45 seconds.
- Cut pastry into four equal pieces, and form into puck shapes, wrap in plastic wrap and place in the fridge for at least 30 minutes.
- Add all of the filling ingredients to a bowl and mix until everything is combined.
- Add salt and white pepper to taste.
- Divide the filling equally into 4 and refrigerate until it stiffens.
- Roll each pasty piece into circles, approximately 4 mm thick and 18cm / 7” in diameter, you can use a small plate or bowl cut perfect circles.
- Place each piece of filling on one side of each of the pastry circles, leaving shy of the edges.
- Brush the egg wash all around the edge of the pastry and fold it over forming a pasty shape.
- Gently press down and crimp the edge of the pastry together.
- Place all 4 pasties on a greased baking tray, you can also line the tray with parchment paper if preferred.
- Preheat your oven to 160°C that’s 320°F or gas mark 3.
- Coat all 4 pasties with the egg wash, and pierce 2 or 3 small vent holes in the top of each pasty.
- Place the tray in the middle of the oven and bake for 40 minutes.
- Remove from oven and allow the pasties to settle for 5 minutes on the tray, and then carefully transfer them off the tray and onto a wire rack allow to cool or serve them hot.
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Corned beef and potato pie recipe - Recipes
- 500 g (16 oz) Pastry for pie base and pie top
- 350 g (12 oz) tin of corned beef
- 350 g (12 oz) potatoes cut into chunks
- 1 onion, chopped
- 1 egg, beaten
- 1 tsp mustard
- Worcestershire sauce
- Preheat the oven to 180°C.
- Line the base of an 8″ (20 cm) pie dish with pastry and blind bake at 180°C (see the video on blind baking pastry). Increase oven temperature to 200°C
- Boil the onions in a pan of water for 6 minutes. Drain and set to one side.
- Boil the potatoes in a pan of water until tender. Drain and set to one side.
- Remove the corned beef from the tin and break it up with a fork.
- Into a large bowl add the onions, potatoes, and corned beef. Season witth salt and pepper, then splash in some Worcestershire sauce. Add in half the beaten egg then mix coarsely with a potato masher.
- Spread a teaspoon of mustard on the pastry base then add in the pie mixture. Smooth the mixture down.
- Add on the pastry top. Trim and brush with beaten egg. Poke holes with a fork to allow steam to escape. Bake for 20-25 minutes at 200°C until the top is golden brown.
Try to make sure that the consistency of the pie filling is quite coarse to give a real “corned beef and potato” feel to the pie, rather than it just being a mush.
If you can’t get Worcestershire sauce, add ½ tsp of cumin powder instead.
- 3 tablespoons salted butter, divided
- 2 (15 ounce) cans corned beef hash
- 2 large eggs, divided
- ½ cup chopped onion
- 1 cup grated Cheddar cheese, divided
- 1 (15 ounce) can mixed vegetables (such as Veg-All®), drained
- ½ cup evaporated milk
- 1 tablespoon all-purpose flour
- ½ teaspoon dry mustard
- 1 pinch garlic powder
- ground black pepper to taste
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch pie plate with 1 tablespoon butter.
Combine corned beef hash and 1 egg in a medium bowl. Mix together and pour into the prepared pie plate. Press mixture around the edges as you would do for a crust.
Bake in the preheated oven for 10 minutes.
Meanwhile, melt remaining butter in a skillet over medium heat. Add onion and saute until soft, about 5 minutes.
Remove corned beef crust from the oven and spread onions over top. Layer with 1/4 cup Cheddar cheese and the mixed vegetables.
Combine evaporated milk, remaining egg, flour, mustard, garlic powder, and pepper in a small bowl. Pour over the mixed vegetables. Sprinkle with remaining Cheddar cheese.
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Rösti is a Swiss treat of shredded, cooked potatoes fried into a thick cake until golden. Here we fold in some onions and corned beef for a breakfast dish that gives a nod to corned beef hash.
Game plan: In Switzerland, rösti is so popular that many markets sell pre-grated, pre-cooked potatoes for use in this dish. We actually found that grating the raw potatoes and placing them in a strainer eliminates the need to pre-cook them, saving time without sacrificing flavor.
If so desired, you could sub in pastrami for the corned beef in this recipe. Store-bought is fine, or you could make your own.
This recipe was featured as part of our Make Your Own Corned Beef project.
- For the pastry: 180 grams plain flour
- 100 grams butter, cold from the fridge, cut into small chunks
- Ice cold water
- For the filling: 1 large onion, coarsely chopped
- 2 large potatoes, chopped into wedges
- 400 grams lean corned beef, cut into small pieces
- Black pepper
- 1 egg, beaten or milk
- First, place the flour in a large mixing bowl, add the butter and rub into flour until the mixture resembles coarse breadcrumbs.
- Gradually add water, 1 tablespoon at a time, to form a soft, smooth ball of dough. Wrap the dough in a clean tea towel and put in the fridge for 30 minutes.
- Cook the chopped onion in boiling water for approximately 6 minutes until soft.
- Drain the onions but reserve the water (which will now be lurid green in color) and set aside.
- Preheat the oven to 200°C.
- Meanwhile, in a saucepan, bring potatoes to a boil for 20 minutes and then mash them in a large bowl.
- Stir in corned beef, onions, salt and pepper to the mashed potatoes. Mix it all together and if necessary add some of the reserved onion water to make it soft but firm in consistency. Taste the pie mixture to check the seasoning and adjust as necessary.
- Take out dough from the fridge, divide it into two and roll out making sure that one half is large enough to line a large ovenproof dinner plate and the other half large is enough to use as a pastry lid.
- Line an ovenproof plate with half of the dough and then pour the corned beef mixture on top of it. Brush the edges of the pastry with water so that the pastry lid sticks. Place the other half of dough as the pastry lid on the pie and brush with a little milk or beaten egg.
- Bake in the preheated oven until the pastry is nicely browned, for about 25-30 minutes.
- Serve potato pie either warm or cold.
First, make the filling by peeling and boiling the potatoes. In the meantime, make the pastry by putting the flour, butter, and shortening or lard into a food processor. Pulse until it resembles fine breadcrumbs. Add cold water, and when the pastry forms into a ball, it is done. Cool the dough for at least 30 minutes before using it. Continue to watch John Kirkwood tutorial on YouTube for full instructions and details on how to make the filling.
Image by John Kirkwood via YouTube
Next, once all of the components are finished, assemble the pie with the pastry and filling. Brush the whole surface of the pie crust with an egg wash and poke vent holes on top with a fork. Bake in a preheated oven at 375F for 30 minutes.
Image by John Kirkwood via YouTube
The pastry on this pie looks light and buttery. You can serve this corned beef and potato pie immediately, but it’s best for it to sit and cool off for at least 10 minutes.