Saint Paddy's Day Corned Beef Pie!


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.