Recipes · British · Pies
Corned Beef Pie
One serving has 659 kcal and 27 g protein, and at least a fifth of a woman's daily need of selenium (76%), thiamin (50%), manganese (43%), zinc (43%), niacin (42%) and pyridoxine (42%). Ready in 80 minutes.
- Preparation: 25 min
- Cooking: 55 min
- Makes: 1 serving (350 g)
- Difficulty: Easy
- Contains: beef, dairy, egg, gluten
Ingredients
- 100 g Potatoes
- 33 g Onion, chopped
- 5 g Butter
- 57 g Canned corned beef
- 0.3 g Black pepper
- 67 g Shortcrust pastry
- 8 g Egg, beaten, to glaze
- 80 g Frozen peas
Method
- Makes a 23 cm pie, 6 servings with peas; the amounts are for one serving, so multiply every ingredient by 6 (one standard tin of corned beef makes the whole pie). Peel the potatoes, cut them into 2 cm cubes and boil for 10-12 minutes until just tender; drain and leave to steam dry.
- Meanwhile soften the onion in half the butter over a medium heat for 8 minutes. Break the corned beef into a bowl with a fork, add the potatoes and onion, season well with the pepper (it needs no salt) and mash lightly so it holds together with some chunks of potato left.
- Heat the oven to 200 °C (400 °F). Line a 23 cm pie dish with a little more than half the pastry, spoon in the filling and level it.
- Brush the rim with beaten egg, cover with the rest of the pastry, press and crimp the edges, cut a steam slit and brush the top with egg.
- Bake for 30-35 minutes until golden brown all over, then rest for 10 minutes.
- Just before serving, cook the peas in boiling water for 3 minutes, drain and toss with the rest of the butter. Serve each slice with the peas.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 659 kcal | 31% |
| Carbohydrates | 60.6 g | |
| Water | 225 mL | |
| Fiber | 7.8 g | 26% |
| Protein | 27 g | 56% |
| Tryptophan | 0.24 g | |
| Threonine | 0.9 g | |
| Isoleucine | 1 g | |
| Leucine | 1.8 g | |
| Lysine | 1.6 g | |
| Methionine | 0.52 g | |
| Cystine | 0.33 g | |
| Phenylalanine | 0.97 g | |
| Tyrosine | 0.76 g | |
| Valine | 1.1 g | |
| Histidine | 0.69 g | |
| Fat | 34.4 g | |
| Monounsaturated | 13.9 g | |
| Polyunsaturated | 6.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.7 g | |
| Saturated | 11.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 89.5 mg | |
| Calcium | 58.1 mg | 6% |
| Copper | 0.32 mg | 36% |
| Iron | 5.2 mg | 29% |
| Magnesium | 64.7 mg | 21% |
| Manganese | 0.77 mg | 43% |
| Phosphorus | 251 mg | 36% |
| Potassium | 721 mg | 15% |
| Selenium | 41.6 µg | 76% |
| Sodium | 939 mg | |
| Zinc | 3.4 mg | 43% |
| Thiamin (vitamin B1) | 0.55 mg | 50% |
| Riboflavin (vitamin B2) | 0.41 mg | 37% |
| Niacin (vitamin B3) | 5.8 mg | 42% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 27% |
| Pyridoxine (vitamin B6) | 0.55 mg | 42% |
| Folate (vitamin B9) | 119 µg | 30% |
| Cobalamin (vitamin B12) | 1 µg | 42% |
| Choline | 115 mg | 27% |
| Vitamin A | 129 µg | 18% |
| Vitamin C | 22.5 mg | 30% |
| Vitamin D (D2 + D3) | 12.3 IU | 2% |
| Vitamin E | 0.51 mg | 3% |
| Vitamin K | 34.9 µg | 39% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
2.5 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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