Corned Beef Hash Pie Recipes

CORNED BEEF HASH

Steps:

• Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.
• Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.
• Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.

CORNED BEEF HASH RUSTIC PIE

Steps:

• Whisk flour, salt and sugar; cut in butter until mixture resembles small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool., Roll dough between two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 400°. Prick bottom and sides of crust with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly., To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Reroll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

CORNED BEEF HASH

Steps:

• In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.

OLD FASHIONED CORNED BEEF PIE

Steps:

• Pour the flour into a medium mixing bowl and add the butter, lard, and salt. Pinch the fats and mix together with the flour until the mixture resembles fine breadcrumbs.
• Mix in the vinegar and 2 tablespoons of water, then gradually add additional water until a smooth pastry forms.
• Knead gently a few times, then shape into a disc, wrap tightly in plastic wrap, and chill for at least an hour.
• While the pastry is chilling, make the filling. Melt the butter over medium-high heat in a Dutch oven. Once the butter is bubbling, add the onion, celery, carrot, and garlic. Cook for about 5 minutes, until the vegetables have softened.
• Stir in the potatoes and cook for another 5 minutes, then mix in the crumbled corned beef until well blended.
• Pour in the beef stock, Worcestershire sauce, English mustard, and black pepper and stir until combined. Cover and bring to a boil.
• Remove the lid and allow the mixture to simmer for about 15-20 minutes, until the potatoes and vegetables are cooked through, stirring occasionally.
• Skim off any liquid that hasn't evaporated, then stir in the fresh chopped parsley.
• Pour the filling into a 9 by 13-inch cake pan and chill in the freezer for 20 minutes, stirring halfway through.
• Preheat the oven to 400 F. Beat an egg with a fork and set aside.
• Roll out the pastry on a lightly floured surface until it's a little less than 1/8 inch thick. Line the base of a 6-cup (1.5 liter) pie dish with the pastry, trimming off any excess.
• Evenly spread the cooled filling in the pastry-lined dish, then brush the edge of the pastry with beaten egg.
• Re-roll the remaining pastry and cover the pie with it. Press down the edges to seal, then trim off the excess pastry. Crimp the edges as desired, brush the top with beaten egg, and cut a few vent holes in the top.
• Bake for 45-55 minutes at 400 F, until the pastry is well browned. Cover the edges with aluminum foil if they brown too quickly.
• Let the pie stand for about 15 minutes before serving. Serve hot or cold.

CANNED CORNED BEEF HASH BRUNCH PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch pie plate with 1 tablespoon butter.
• Combine corned beef hash and 1 egg in a medium bowl. Mix together and pour into the prepared pie plate. Press mixture around the edges as you would do for a crust.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, melt remaining butter in a skillet over medium heat. Add onion and saute until soft, about 5 minutes.
• Remove corned beef crust from the oven and spread onions over top. Layer with 1/4 cup Cheddar cheese and the mixed vegetables.
• Combine evaporated milk, remaining egg, flour, mustard, garlic powder, and pepper in a small bowl. Pour over the mixed vegetables. Sprinkle with remaining Cheddar cheese.
• Return to the oven and bake until set, 30 to 40 minutes.

CORNED BEEF AND POTATO PIE

Steps:

• Grease 20cm by 20cm pie tin and preheat the oven to 180°C. Sift the flour into a bowl, add the salt, add the butter and lard, cut up and rub into the flour until it resembles breadcrumbs. Add very cold water, bit by bit, mixing with a knife, then bring it together with your hands till the pastry forms a ball, try not to add too much water, just enough. Cover in cling film and chill.
• Peel and chop the potatoes, put them in a large pan of water, add the vegetable stock cube and boil until tender, for approximately 20 minutes. Drain the potatoes and mash, add the knob of butter and plenty of salt and pepper, and the crumbled oxo cube and mix it all together.
• Saute the onions in the knob of butter until soft and then stir into the mashed potato. Chop the corned beef into small squares and stir it into the potato mix with a fork till all combined well. Take the pastry from the fridge and let it rest for five minutes before rolling it out. Roll out just over half of the pastry on a floured surface and line the bottom of the tin with it. (Roll out the remaining pastry for the top of the pie and leave to one side).
• Fill the pie with the potato and corned beef mixture. Wet the edge of the pie dish, lay on the lid, and with a sharp knife trim the pastry from around the pie. Knock up the sides of the pastry, press around the edge with a fork and crimp the edge of the pie with your fingers.
• Make slits in the top of the pie for the steam to escape. Make some pastry leaves with the spare pastry and decorate the pie. Brush the top of the pie with milk. Place the pie in the middle of the oven for about 40 minutes, but check after 30 minutes.

CORNED BEEF & POTATO PIE

Steps:

• Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 10"/23cm pie plate or a large baking sheet for pasties. Mash the potatoes with salt and pepper and then add the corned beef; mash them together and then add the fried onions. Roll out the pastry and line the pie plate with half the pastry, trim off the edges and save the excess pastry for decorations. Spoon the corned beef filling into the middle of the pastry, leaving about 1"/2.5cm border around the edge. Roll out the remaining pastry and cover the filling with the pastry, sealing around the edges with your thumb, or with a knife/fork. (You can brush some beaten egg on the border before sealing) Trim the edges and brush the beaten egg all over the pie crust, make two a cuts for air holes in the top and decorate with excess pastry if desired. Bake for 25 to 30 minutes, or until the crust is golden brown and crisp; serve warm or cold with vegetables, salad and assorted pickles and sauces. Shortcrust Pastry Recipe: 340g SR flour (12 ozs) 160g butter (6 ozs) cold water (to mix, about 30ml) pinch of salt Basic Shortcrust Pastry - my mum's recipe for shortcrust pastry which uses SR flour and not plain flour for a lovely light texture Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs. Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film. Turn dough on to a floured surface and knead lightly. Roll out and use as required.

CORNED BEEF HASH

Steps:

• Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
• Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
• Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

MOTHER GAHAGAN'S CANNED CORNED BEEF HASH PIE

Steps:

• Combine water, potatoes, corned beef, carrots, celery, and black pepper for pie filling in a large stockpot. Use your hands to mix the corned beef until completely broken apart. Cover and bring to a boil.
• Reduce heat and remove cover. Simmer until liquid has reduced to a level slightly above the vegetable-meat mixture, about 1 hour 15 minutes.
• After the vegetable-meat mixture has simmered for 1 hour, preheat the oven to 425 degrees F (220 degrees C).
• At the same time, prepare biscuit topping: Mix together flour, baking powder, salt, and white pepper in a medium bowl until evenly distributed. Cut in shortening until crumbly. Add milk and stir just until combined.
• Turn mixture out onto a well-floured surface and roll it into a 9-inch circle.
• Poor cooked pie filling into a 9-inch round cake pan. Carefully lift dough and place it on top of the filling.
• Bake in the preheated oven for until golden brown, about 15 minutes. Let cool for 5 minutes before cutting and serving.

CORNED BEEF HASH PIE

Steps:

• Preheat oven to 375 degrees. Coat a 9 inch pie pan with butter. Mix hash and 1 beaten egg together. Press into prepared pie pan to form crust. Bake at 375 for 10 minutes. Saute onions in 3 tablespoons of butter. Layer cheese, onions and vegetables in crust. Beat together remaining eggs, evaporated milk, flour, mustard, garlic and pepper. Pour over mixture in crust. Bake at 350 degrees for 30 to 40 minutes until filling is set. Let stand for 10 minutes before serving.

CORNED BEEF SHEPHERD'S PIE

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• In a large skillet , melt 2 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 4 to 5 minutes until crisp-tender.
• Add the carrots; cook and stir 4 minutes.
• Then add cabbage; cook and stir 4 to 5 minutes longer until crisp-tender.
• Then add the corned beef; cook and stir for 3 minutes.
• Add the flour; cook and stir for 3 minutes to remove the raw flour taste.
• Add the broth, ketchup, mustard, Worcestershire sauce, and salt and pepper to taste to the skillet and stir gently but thoroughly; simmer for 10 minutes.
• Meanwhile, combine 3 cups water, 3 tablespoons butter, and 1/2 cup milk in large saucepan; bring just to a boil.
• Remove from heat and beat in the potato flakes until combined. Add the sour cream and Parmesan cheese.
• Add the peas to the beef mixture.
• Pour the meat mixture into a 3-quart casserole dish. Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make shallow furrows. Sprinkle with paprika.
• Bake for 25 to 35 minutes or until filling is bubbly and the potatoes are golden brown.
• Let cool for 10 minutes, then serve.