Boys! Behave!!!
OK, back to food~ Corned Beef Pie!
Now this one has a bit of a story. For almost 30 years, John has been asking for corned beef pie. His mom used to make it with canned corned beef. I've been saying I'm gonna make some for ages, but every time we make corned beef, we'd end up eating it all as a CB dinner or CB sandwiches.
When I made corned beef in March, I used an 8 pound brisket, had to cut in half, this is a picture midway through the cooking without the potatoes and cabbage. We ate one half in March, I put the other half in the freezer, one big lump in a 2 gallon freezer bag. It took 3 days to defrost!
Fresh butter pastry
Shredded corned beef
white pepper (sorry, geeme)
3 medium red potatoes, mashed
Some more of the potatoes, carrots, and cabbage from the freezer bag to fill up the pie crust a bit.
egg wash
bake at 350F for 45 minutes-ish
BOOM!!!!
splooge of Spicy Steak Sauce
And the leftovers into the refer to eat cold later!
100% success, wonderful flaky crust, no soggy bottoms, the potatoes cut the salt to JustRight. John just says he hopes it's not another 30 years before i make this again. Now I know the secret. Cook 8 pounds of brisket for 2 people.