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Corned Beef and Potato Pie

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This is one of those dishes that is made from simple things most of us probably have in our cupboards and larders at any given time and it is so easy to make.  It's simplicity 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.

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It's not that attractive to look at . . .  admittedly . . .  but don't let what it looks like put you off.   This is a case where you cannot judge a book by it's cover.   If you pass this by, you are missing out on a real gem.

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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.   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.

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With it's delicious bottom created by stewing corned beef with beefy juices, onions, seasonings, herbs and ketchup . . .  and it's fluffy mashed potato topping, not to mention that crispy cheese topping blanketing the top of it, this is a winner all round.

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It's 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!  This is a real store cupboard gem!  I normally buy the lean tins of corned beef so it's not that fatty.   It's really delicious.  The first time I made it, I couldn't help myself.  I went back for seconds.  So did Todd and it quickly became a real favourite around here.

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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!

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*Corned Beef and Potato Pie*
Serves 4

Who says economy means food has to be boring or taste bad.  A nice green vegetable like cabbage or green beans goes well on the side. 

2 onions, peeled and finely chopped
2 TBS butter
1 tsp worcestershire sauce
splash of tomato ketchup
350ml of beef stock (1 1/2 cup)
1 TBS parsley flakes
1 tsp dried thyme
1 325g tin of corned beef ( regular sized tin)
(I use the lean one)
salt and black pepper to taste  

To top:
250g of potatoes, peeled and cut into chunks ( a generous pound)
a little warmed milk
a knob of butter
50g of strong cheddar cheese, grated (1/2 cup)
25g of fresh bread crumbs (1/2 cup)

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Boil the potatoes in a pot of lightly salted boiling water until fork tender.  Season to taste with salt and pepper and then mash with some warm milk and a nice nob of butter.   Set aside.

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Heat the butter in a large skillet.   Add the onions and cook to soften over medium heat without colouring.   Add the worcestersire sauce, tomato ketchup, beef stock, parsley and thyme.   Bring to the boil and then cook to reduce to half the amount.  (175ml or 3/4 cup)  Add the corned beef, breaking it up with a fork.   Heat through for about 5 minutes.  Taste and adjust seasoning as necessary. Pour it into a shallow casserole dish.

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Preheat the oven to 200*C/400*F/ gas mark 6.

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Top the corned beef with the mashed potatoes.  I like to rough it up a bit with a fork on the top.   Mix together the cheese and bread crumbs.  Sprinkle this evenly over the top.   Bake for 20 minutes, until well heated through and nicely browned on top.   Serve hot.

Note - Sometimes I use crushed cracker crumbs instead of breadcrumbs on the topping for an extra crispy topping.   You won't want to pass this tasty dish by!  Trust me!
Marie Rayner
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  1. Have you noticed that corned beef is..well pretty impossible to find in Canada? In QC at least..
    I bet this is super tasty!

  2. This look soooooo delicious Marie and Im hungry now:)))
    Hugs xoxo

  3. I have never noticed that Monique! Well, I'll be darned! It's pretty common over here. I always have half a dozen tins in the cupboard! It's almost a kitchen staple! xx

    Thanks Gloria! xxoo

  4. I haven't checked recently, but canned corned beef has been available in the States. I used it to make rueben sandwiches. I guess I'll look for it again :)

  5. Looks delightful, reminds me of my childhood :-) x

  6. I think this sounds great and it looks good too, I know its something we would love for sure, never ever heard of using corned beef for this but we always have it for sandwiches, I'm trying it for sure,

  7. It's great in reuben sandwiches Happy!

    THanks Charlene!

    Laurie, I think you and Gary would love this too! You can cut the recipe in half quite successfully as well. I do and it always works well.

  8. do you use a brand name for corned beef? I am just leery of getting a not so good type. I do agree that a store of nonperishable foods is essential. what else do you do with it?

  9. Hi Kelly, I try to buy the best quality that I can over here. I normally buy either Princes or Fray Bentos here in the UK. In North America I would recommend Hormel's or Libby's as those are names I trust. Corned beef gets used for all sorts in this house. Top of the list is corned beef hash. I do a really nice oven baked one:

    I also do corned beef and potato patties, which is equal parts of the beef and potato mashed together with an egg and some onion and then shaped into patties, rolled in bread crumbs and then fried in butter. Not so healthy but really good.

    I also do a casserole with it using macaroni, which I haven't posted as of yet. Here is a link to all of my recipes using it:

    Oh, and it is really good chilled and then sliced thinly for sandwiches! Hope this helps!

  10. wow, such a lovely response. I want to try every one of your recipes. thank you so much for including links and you have a wealth of great ideas. I am so grateful for this site and you!

  11. Kelly! Thanks so much for your comment! You made my day! It's ever so nice to be appreciated!

  12. I am experimenting with making my own corned beef using inexpensive beef cuts bought on sale. Have you ever used leftover corned beef brisket for this recipe?

    1. Lynn, I am so sorry for the late response with this. For some reason your comment only came through this morning (with a whole load of others)! I usually answer all comments within 24 hours! I have made my own corned beef a couple of times, but have never made this using leftover corned beef brisket. I can't see why this wouldn't work just as well. Just make sure you chop the beef into a small dice! The texture of the finished casserole wouldn't be exactly the same but I can't see why it wouldn't be just as delicious! xo


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