Gluten free corned beef hash pie

Gluten free corned beef hash pie

Here’s a rather lovely recipe for a DELICIOUS gluten free corned beef hash pie.

Delightfully light and tasty, gluten free shortcrust pastry, encases a perfectly seasoned (plenty of pepper for me) corned beef hash filling. This pie is a favourite in our house, and I’m hoping it’s going to be a hit in yours too!

I’ve jotted down a really basic corned beef hash filling suggestion, thinking that the ingredients listed may be things you have on hand most of the time at home. But don’t let that stop you from adding other delicious veggies that you fancy. I very often do.

And finally, before I share the recipe, should you be new to making gluten free pastry, don’t be daunted about giving it a go. As, whilst it may take a few attempts to feel confident, once you get the hang of making it, I promise there will be no stopping you!

 

Ingredients

For the gluten free pastry
Click here for the recipe
I used half butter and lard on this occasion and the pastry was SO good!

For the corned beef hash filling
200g (7oz) *corned beef, cut into bite-size cubes
1 large onion, diced
160g (5½oz) carrots, peeled and sliced
450g (1lb) floury potatoes (King Edward, Maris Piper, etc), peeled and cut into even sized chunks
300ml (10fl oz) cold water
1 gluten free beef stock cube
*White pepper and *cracked pepper to season (I didn’t add salt as the filling was flavoursome enough, but of course, season to your own individual taste)
1 beaten egg to brush over the pie before baking (sorry, forgot about this additional egg when taking the ingredients shot!)

N.B. Carrots and potatoes are the peeled weight

Ingredients for gluten free corned beef hash pie


Method

Put the potatoes, carrots and onions into a large pan and pour over the water. Cover with a lid, place on the heat and bring to the boil.

Chopped carrots, potatoes and onions in a pan

Crumble in the stock cube, then reduce the heat and simmer for 15 minutes.

Add the corned beef and simmer for 5 minutes.

Corned beef hash in a pan

After this time, check that the carrots and potatoes are cooked, and season to taste.

Corned beef hash in a pan

Remove the pan from the heat. Leave the pie filling to cool at room temperature for 1hr. Transfer into a suitable storage container and pop it into the fridge if cooling for more than 1hr.

Lightly grease a 9 inch (23cm) deep pie dish.

Preheat the oven to 220C/425F/Gas 7/200C Fan.

About 15 minutes before the pie filling is ready to use, I suggest you crack on and make the pastry. Making the pastry too far in advance makes it more difficult to roll out.

Once you’ve made the pastry, cut it into two pieces, with one piece being slightly bigger than the other.

On a clean work surface lightly dusted with gluten free flour, roll out the larger piece of pastry until it’s big enough to line the pie dish.

Dust your rolling pin and carefully wrap the pastry around the pin and then gently unroll it into the pie dish, being careful not to overstretch the pastry.

Pie dish lined with gluten free pastry

Ease the pastry into place and patch up where necessary. Trim off the excess pastry around he sides with a knife. Add any pastry scraps to the remaining pastry and scrunch it together until smooth again.

Roll out the second piece of pastry to make the pie lid. Best to roll until ‘just’ big enough, as then you’ll have a nice thick pastry lid.

Gluten free pastry rolled out

Brush around the edges of the pastry/pie with a little water. Add the pie filling and then place the pastry lid on top.

Making a gluten free corned beef hash pie

Firmly press around the edges to seal, before trimming around the side of the pie with a knife.

Gluten free pastry placed over corned beef hash filling

Lightly flour your finger and crimp around the edges.

Gluten free corned beef hash pie before being baked

Cut two small steam slits in the centre of the pie and brush with egg wash.

Gluten free corned beef hash pie that has been egg washed

Bake the pie for 15 minutes. After this time, reduce the oven temperature to 200C/400F/Gas 6/180C Fan and bake for a further 20-25 minutes or until the pie crust is golden brown and the filling is piping hot.

Freshly baked gluten free corned beef hash pie

Remove the pie from the oven and leave it to stand for 10 minutes or so before tucking in!

Gluten free corned beef hash pie

 

Recipe notes and suggestions:

The pie filling can be made up to 24hrs in advance. Once cool, cover and store in the fridge.

As the pie filling is cooled and then reheated, it’s not recommended that you reheat the baked pie. You could however freeze the pie before baking. I find pastry goods, double bagged and stored in the freezer keep really well.

I very often throw other veggies into my corned beef hash filling (as I mentioned before). I find celery, sweet potatoes and red onions work particularly well.

Whilst this pie is tremendous just as it comes, it will work with SO many other things too. Any type of veg, and even baked beans would be a splendid side to this lovely pie!

If you’re thinking of teaming pickles with your pie, check that they are suitable for a gluten free diet. Anything containing malt vinegar is not suitable, unless it’s labelled gluten free. 


Thanks for taking the time to check out my gluten free corned beef hash pie recipe. It’s been a delight sharing it with you!

For now,
Liz x

*Check this product to ensure that there are no gluten containing ingredients, ‘may contain’ or ‘not suitable’ for a coeliac/gluten free diet warnings on the pack.

2 thoughts on “Gluten free corned beef hash pie

  1. Annie says:

    “I just made this recipe, and I have to say—it turned out absolutely delicious! I had never tried a corned beef hash pie before, but this one was such a pleasant surprise. The pastry was perfectly crisp and flaky, and the filling had just the right balance of seasoning and texture. I was a bit nervous about making a gluten-free crust, but it worked beautifully! Even my family members who don’t follow a gluten-free diet really enjoyed it, which is always a good sign. I added a pinch of cayenne pepper for a little extra warmth, and it complemented the flavors so well. Thank you for this wonderful recipe—I’ll definitely be making it again!

    • Liz Rimmer says:

      This is so wonderful to read! Delighted the pie was a hit with you and your family. Loving the idea of adding a pinch of cayenne pepper. Thanks so much for giving the pie a go, and for taking the time to let me know how it went. Happy gluten free baking 💫

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