Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of paprika
- 1/2 teaspoon of black pepper
- 2 cups of cooked corned beef, diced
- 2 cups of shredded cheddar cheese
- 2 cups of frozen mixed vegetables, thawed
- 2 tablespoons of all-purpose flour
- 2 cups of beef broth
- 2 tablespoons of Worcestershire sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground coriander
- 2 9-inch unbaked pie crusts
Special Equipment Needed:
- 9-inch pie plate
- Medium saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a medium saucepan over medium-high heat.
3. Add onion and garlic and cook until softened, about 5 minutes.
4. Add oregano, thyme, paprika, and black pepper and cook for 1 minute.
5. Add corned beef and cook for 3 minutes.
6. Add cheddar cheese, mixed vegetables, and flour and cook for 1 minute.
7. Add beef broth, Worcestershire sauce, salt, nutmeg, cumin, and coriander and bring to a boil.
8. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
9. Place one pie crust in a 9-inch pie plate.
10. Pour corned beef mixture into the pie crust.
11. Place the second pie crust on top and crimp the edges.
12. Cut several slits in the top of the pie crust.
13. Bake for 30 minutes, or until the crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 441
Fat: 26g
Carbohydrates: 28g
Protein: 20g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Cheddar cheese can be substituted with any other type of cheese.
- Frozen mixed vegetables can be substituted with fresh vegetables.
- Beef broth can be substituted with vegetable broth.
Variations:
- The pie can be made with other types of cooked meat, such as ham or turkey.
- The vegetables can be changed to suit personal preferences.
- The spices can be adjusted to taste.
Tips and Tricks:
- To save time, pre-cooked corned beef can be used.
- The pie can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage Instructions:
The pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pie can be reheated in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
The pie can be served with a side of mashed potatoes or a green salad.
Garnishes:
The pie can be garnished with fresh herbs, such as parsley or chives.
Pairings:
The pie pairs well with a glass of red wine or a cold beer.
Suggested Side Dishes:
- Mashed potatoes
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the pie crust is browning too quickly, cover it with aluminum foil.
- If the filling is too dry, add a little more beef broth.
Food Safety Advice:
- The pie should be stored in the refrigerator and consumed within 3 days.
- The pie should be reheated to an internal temperature of 165°F before serving.
Food History:
Corned beef and cheese pie is a traditional dish in the United Kingdom. It is believed to have originated in the 19th century as a way to use up leftover corned beef.
Flavor Profiles:
The pie has a savory flavor with a hint of sweetness from the vegetables. The spices add a subtle warmth and depth of flavor.
Serving Suggestions:
The pie can be served as a main dish or as a side dish.
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