Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups cooked corned beef, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 2 9-inch pie crusts
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add mushrooms and cook until softened, about 5 minutes.
4. Add corned beef and cook until lightly browned, about 5 minutes.
5. Add flour, thyme, oregano, salt, and pepper and stir to combine.
6. Add beef stock, Worcestershire sauce, Dijon mustard, and parsley and stir to combine.
7. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
8. Remove from heat and let cool slightly.
9. Roll out one of the pie crusts and place in a 9-inch pie dish.
10. Pour cooled filling into the pie dish.
11. Roll out remaining pie crust and place on top of the filling. Crimp edges to seal.
12. Cut several slits in the top of the crust to allow steam to escape.
13. Bake for 30 minutes, or until crust is golden brown.
Time:
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 8 servings
Nutritional Information:
Calories: 437
Fat: 22 g
Carbohydrates: 36 g
Protein: 20 g
Substitutions for Ingredients:
- Olive oil: vegetable oil or butter
- Onion: shallot or leek
- Mushrooms: bell peppers or zucchini
- Corned beef: cooked ground beef or chicken
- Beef stock: chicken stock or vegetable stock
- Worcestershire sauce: soy sauce
- Dijon mustard: yellow mustard
Variations:
- Add 1/2 cup frozen peas or corn to the filling.
- Substitute the pie crusts with puff pastry.
- Add 1/2 cup shredded cheese to the filling.
Tips and Tricks:
- For a crispier crust, brush the top of the pie crust with an egg wash before baking.
- To make the filling ahead of time, prepare the filling and refrigerate until ready to use.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve with a side of mashed potatoes or roasted vegetables.
- Garnish with fresh parsley or chopped chives.
Garnishes:
- Fresh parsley
- Chopped chives
- Shredded cheese
Pairings:
- Roasted vegetables
- Mashed potatoes
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Salad
Troubleshooting Advice:
- If the crust is not browning, cover the edges with foil and continue baking until golden brown.
Food Safety Advice:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Food History:
Corned beef and mushrooms have been a popular combination since the 19th century. The dish was popularized in the United States by Irish immigrants who brought the recipe with them.
Flavor Profiles:
This dish has a savory flavor with hints of garlic and herbs. The mushrooms add a earthy flavor and the Worcestershire sauce adds a slight tang.
Serving Suggestions:
- Serve with a side of mashed potatoes or roasted vegetables.
- Garnish with fresh parsley or chopped chives.
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Region: British