The people who know how to make a version of this wonderful dish are the British and those
who have landed here and there around the world. Variations of Corned Beef Pie can be
found everywhere in great Britain as well s Australia, New Zealand and South Africa. I am sure
it is in a lot of other places... but this is all I am aware.

Just a little history: pies with edible pie crusts first appeared in Europe around the 1500's
with the process of corning meat ( corned meaning that the salt of the time used in preservation
 resembled the size of grain). The Irish are credited with perfecting the process of Corned beef
first begun in the middle ages.

This dish can also be made with Pastrami. Pastrami is basically 'corned' beef' taken a step
 further by being spiced and smoked. However, the Pastrami should be shredded.

We have taken the standard recipe and tweaked it a bit and taking the best ideas from
all the far flung Brits in the area of spices, onions and potatoes .... along with some of our favorite combinations.... which included other spices, garlic, peas, eggs and wine. We've also added a
nice gravy and we also upgraded the crust a bit as well.

 

The key to making and utilizing corn
beef is the manner in which it is prepared.
 Corn Beef can be very strong if served
directly from it's preparation... or directly
 from the butcher should you be buying
 it that way.

 
 

After boiling over a very slow cooker in water, the fat can be separated from the brisket and the meat ( cut in two inch cubes) can now be shredded easily with your hands!

(originally 3 1/2 lbs of Brisket)

 


 Here's a place to go to learn about How to Preserve meat!
 
   
Part of the secret is taking an extra week
 to soak your shredded brisket in something
 wonderful... like sherry. I use a mixture of
mostly sherry with a bit of rye whisky and
 brandy.
 
We're not even done and you can see it is
naturally falling apart! I am sure you won't snack
 on any of your doing preparation!
   
   
Makes two large deep dish pies!

the Veggies!

In meat dishes like this there are always 'extenders' that provide a wonderful addition
all their own. I like to prepare the vegetables separately and freeze them when they are done!

Ingredients to sauté :

1 very large white onion or two smaller ones
1 cup diced carrots ( 1/4 inch cubes)

add seasonings:

1/4 cup chives
1 tablespoon Garlic Powder
1 tsp Basil
1 tsp Rosemary
1 tsp Thyme
1/2 tsp Savory
1/2 tsp fenugreek

final additions:

1- 2 cups Mozzarella cheese shredded
2 tablespoons Mrs. Ball's Chutney
( or two tablespoons Apricot jam if unavailable)
1 - 2 cups thick gravy for filling
3 eggs
1 lb of peas
1 very large diced potato

Pie Crust:

Make a standard pie crust with enough for a top... my basic crust contains:
1 tsp of Mace with cold rye whiskey

1 egg, water and sprinkling some sugar for topping
 

   
   
Sauté your onion in left over bacon grease
(or pork fat) and butter combination.
 
Add 1 cup of diced carrots
   
   
Add the seasonings
 
Stir in the final ingredients
   
   
Into the freezer! Everything but the peas is
included here... which you can add now
or later
 
All the major ingredients: 1 lb. peas,
veggies and corned beef!
   
   
Now we add:
 3 eggs
1 cup gravy
and
2 cups Mozzarella cheese!

 
Add the slightly cooked and 1 large diced potato ...
& Pour it all into the Pie plate!

 Roll out a top for the pie and then throw it
into the refrigerator!
 
   
   

Assembled today... to be baked tomorrow!

 


Before tossing the pie in the oven, I like to
add small holes with a skewer at the top
 of the pie crust. No need to add larges holes
 or slits when a lot of little ones do the trick!

 

   
Set temperature for 350 degrees for
50 minutes
 
Remove and brush the top of the pie with an
 egg and water mixture and sprinkle sugar.

Bake for another 15 - 20 minutes until olden brown
 

   
Dig In!!!!
 
Go away! I am enjoying my Corned Beef Pie!
   

Well, Laura pointed out to me something I hadn't really thought too much about. She felt
that this dish would have a great deal of appeal to both men and women. I asked her in
 what way the appeal might be different? Laura felt that men would go for the meatiness,
the heartiness and the caloric value of this exquisite meal, while women would love
the cheese, the carbohydrates and the buttery crust!

As for me... I am very glad I have one more pie in the freezer! Yum!

Roger

PS. many thanks to the young chef who helped inspire this creation.