Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 cups of cooked corned beef, diced
- 2 tablespoons of all-purpose flour
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of salt
- 2 cups of beef stock
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of tomato paste
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1/2 cup of milk
- 2 9-inch pie crusts
Special Equipment Needed:
- 9-inch pie dish
- Knife
- Cutting board
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
4. Add the corned beef and cook for an additional 2 minutes.
5. Add the flour, thyme, oregano, pepper, and salt and stir to combine.
6. Add the beef stock, Worcestershire sauce, and tomato paste and stir to combine.
7. Simmer for 10 minutes, stirring occasionally.
8. Remove the skillet from the heat and set aside.
9. In a small saucepan, melt the butter over medium heat.
10. Add the flour and stir to combine.
11. Slowly add the milk and whisk until the mixture is smooth.
12. Simmer for 2 minutes, stirring constantly.
13. Remove the saucepan from the heat and set aside.
14. Place one of the pie crusts in the bottom of the pie dish.
15. Pour the corned beef mixture into the pie dish.
16. Pour the white sauce over the top of the corned beef mixture.
17. Place the second pie crust over the top of the pie.
18. Crimp the edges of the pie crusts together.
19. Cut several slits in the top of the pie crust.
20. Bake for 30 minutes, or until the crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 442
Fat: 22g
Carbohydrates: 39g
Protein: 19g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- The corned beef can be substituted with cooked ground beef or turkey.
- The beef stock can be substituted with chicken stock.
- The Worcestershire sauce can be substituted with soy sauce.
- The butter can be substituted with margarine.
Variations:
- The pie can be topped with mashed potatoes instead of a pie crust.
- The pie can be topped with shredded cheese.
- The pie can be topped with a biscuit crust.
Tips and Tricks:
- The pie can be made ahead of time and stored in the refrigerator for up to 3 days.
- The pie can be frozen for up to 3 months.
- The pie can be served with a side of steamed vegetables or a salad.
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 15 minutes, or until heated through.
Presentation Ideas:
The pie can be served with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs.
Garnishes:
The pie can be garnished with fresh herbs, such as parsley or chives.
Pairings:
The pie can be served with a side of mashed potatoes or roasted vegetables.
Suggested Side Dishes:
The pie can be served with a side of steamed vegetables, a salad, or roasted potatoes.
Troubleshooting Advice:
If the pie crust is not browning, cover the pie with aluminum foil and continue baking until the crust is golden brown.
Food Safety Advice:
The pie should be stored in an airtight container in the refrigerator and consumed within 3 days.
Food History:
Corned beef and onion pie is a traditional British dish that dates back to the 19th century.
Flavor Profiles:
The pie has a savory flavor with hints of garlic, onion, and herbs.
Serving Suggestions:
The pie can be served with a side of steamed vegetables or a salad.
Related Categories
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Region: British