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One day this week, I did a variation of the bacon and sweetcorn pie. I used a tin of corned beef that was in the cupboard. I can’t remember how much it was, but value ones in Sainsbury’s were £1.89 this week, so I’ll price it at that. The pie only used half the tin, for a 4 portion pie. I used the other half to make 4 portions of beef hash which I’ll post in a bit. I was going to use mushrooms, but found that I didn’t have any, so used sweetcorn, but again, I’ll post it using mushrooms.
Corned Beef & Mushroom Pie
For 2 servings
qtr of a tin of corned beef, value tins £1.80, so 45p, diced
50g onion, chopped, Asda 2kg, 98p, 3p
50g mushrooms, Asda 500g bag , £1, 10p, defrosted
100g and 15g self raising flour, 45p value bag, 3p
50ml and 5ml vegetable oil, £1.25/1 litre, 7p
cost of the 2 portion pie is 68p in total, so each portion is 34p, plus mash and peas = 54p
400g potatoes, cooked and mashed, Asda 2kg value ones £1.18, 24p
160g peas, 98p/kilo, 16p
Sauté the onion in the 5ml of oil until soft. Add the mushrooms and cook until they have released their water. Mix the 15g flour with 100ml water and add to the pan. Stir around until thickened. Season, but be light handed with the salt as you will be adding the corned beef. Stir in the chopped corned beef . Leave to cool a little.
Make the pastry. Put the 50ml oil and 100g flour in a bowl and add about 50ml water bit by bit until you have a soft dough. How to make pastry using oil hints
Roll out half of the pastry and use to line a flan dish etc big enough for two portions. Pile in the filling mixture and top with the remaining pastry.
Meanwhile cook and mash the potatoes and cook the peas.
Serve with the mashed potatoes and peas.
Alternatively, use double the mixture and make a 4 portion pie, and if there are 2 of you, have on 2 days. This is what we tend to do.
If you have some, gravy would go well with this.
If you like things like steak and kidney pudding, it would be worthwhile trying this cooked in that way. Instead of using a flan dish, put two thirds of the pastry in a one pound pudding basin, pile in the filling and top with the remaining pastry. Cover tightly with a lid or a double layer of greaseproof paper tied round the top of the basin tightly with string, and steam for about 2 hours. Can be done in a slow cooker to save fuel.
This is a good base for a pie and once you have mastered it, it has many variations.
70g chicken for the corned beef
70g bacon for the corned beef
70g salmon and prawns for the corned beef
Sweetcorn for the mushrooms
And of course, any of the variations can also be steamed as a pudding instead of baked as a pie
good with any combination of vegetables that you have, as you can see from the picture, I used broccoli and cabbage
I will post about the hash I used the other half of the tin of corned beef for tomorrow, or of course, you could do 2 four portion pies and pop one away in the freezer.