This is a classic hand-me-down recipe here in the Valleys, and almost every family has its own version. Traditionally made on an enamel pie plate, or old dinner plate, it is incredibly versatile and can be fancied up (!) by making it in a deeper pie dish (quantities adjusted accordingly), or even in a big tin for feeding larger numbers at buffets etc.
As simple as this pie is, it is such a well loved one in my family. Not a gathering is complete unless we have a ‘corned dog pie’!
Some families include carrot in their recipe, others tomato or brown sauce. This is the version that my family makes. The quantities below will make either a generous plate pie, or a standard Pyrex quiche dish pie.
I used :
2 medium potatoes
1 medium or 2 small onions
2 tsp mixed herbs
2-3 tsp dried sage
1 packet of shortcrust pastry
1 egg to glaze
First, peel and cut the potatoes into small pieces and then boil them. Dice the onions and add to the boiling potatoes to cook.
When the potatoes are cooked drain and mash them with the onions. Add to the bowl containing the corned beef and mix everything together. The heat from the potatoes will soften the corned beef and make the mixing easier. Add the herbs and give it another good mix. I like my pie to taste quite herby so I’m generous with the herbs. If you prefer, just add a teaspoon at a time and taste, adding more until you like the flavour. Season to taste with salt.
Roll out your pastry and line the plate or baking dish. Add the corned beef mixture to the dish and cover with a pastry lid. Brush with beaten egg and bake in a hot oven until the pastry is golden.
I'd like to dedicate this recipe to my first husband, who always loved my corned beef pies! With much love and affection, and thanks for all the happy times.