Bully beef pie is a hearty, savory pie made with canned corned beef (often called bully beef), onions, and a rich gravy, all encased in a flaky pastry crust. It’s a classic British and Commonwealth dish that became popular during wartime and remains a comforting, budget-friendly meal today. The salty, tender beef pairs perfectly with a simple gravy and buttery pastry, making it a satisfying dinner that’s easy to assemble with pantry staples.
Ingredients
- 2 sheets (1 package, 17 oz / 480 g) ready-rolled shortcrust pastry (or 1 lb / 450 g homemade)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock (low sodium)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) dried thyme
- 2 cans (12 oz / 340 g each) corned beef (bully beef), broken into chunks
- 1 egg, beaten (for egg wash)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) pie dish.
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and stir well. Cook for 1 minute to remove the raw flour taste.
- Gradually pour in the beef stock, stirring constantly to avoid lumps. Add the Worcestershire sauce, thyme, and a pinch of salt and pepper. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
- Remove the skillet from heat and gently fold in the chunks of corned beef. Be careful not to break the meat up too much—you want some texture. Taste and adjust seasoning if needed (remember the beef is salty).
- Line the pie dish with one sheet of shortcrust pastry, pressing it gently into the edges. Trim any overhang with a knife.
- Spoon the beef mixture into the pastry-lined dish, spreading it evenly.
- Place the second pastry sheet over the filling. Press the edges together to seal, then crimp with a fork or your fingers. Cut a few small slits in the top to allow steam to escape.
- Brush the top with the beaten egg wash for a golden finish.
- Place the pie on a baking sheet (to catch any drips) and bake for 35-40 minutes, until the pastry is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
- Let the pie rest for 10 minutes before serving. This helps the filling set and makes slicing easier.
Tips
- Substitutions: If you can’t find ready-rolled pastry, use a 9-inch deep-dish pie crust mix or make your own. Puff pastry also works for a lighter, flakier top.
- Don’t overmix the filling: Gently fold the corned beef into the sauce to keep some chunks intact. Overmixing turns the filling into a paste.
- Prevent soggy bottom: For an extra-crisp bottom crust, blind-bake the bottom pastry for 10 minutes before adding the filling. Just line with parchment and fill with pie weights.
- Storage: Leftover pie can be refrigerated for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes to keep the pastry crisp.
Serving Suggestions
Serve this pie with mashed potatoes and green peas for a classic British supper. A side of baked beans or a simple green salad also works well. For a heartier meal, add a spoonful of HP Sauce or brown gravy on the side.
Variations
- Add vegetables: Stir in 1 cup of frozen peas and carrots with the beef, or add sliced mushrooms to the onion mixture.
- Cheesy top: Sprinkle 1/2 cup (50 g) of shredded cheddar cheese over the filling before adding the top crust.
- Potato topping: Replace the top pastry with a layer of mashed potatoes (shepherd’s pie style) and bake until golden.
- Spicy kick: Add a teaspoon of curry powder or a chopped chili to the onion mixture for a spiced version.
Storage and Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, but the pastry will be softer. If freezing, wrap the cooled pie tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is bully beef? Bully beef is canned corned beef, typically made from chopped beef that is salted and cooked. It’s a pantry staple in many countries and has a distinctive salty flavor.
Can I use fresh corned beef instead of canned? Yes, you can use leftover cooked corned beef from a brisket. Just chop it into chunks and use it in place of the canned version. Adjust the salt in the recipe, as fresh corned beef may be less salty.
Why is my pie filling too runny? The filling may be too thin if you didn’t simmer the sauce long enough to thicken, or if the beef released extra liquid. To fix, let the filling cool slightly before assembling, or add a tablespoon of cornstarch mixed with water to the sauce and simmer until thickened.
Can I make this pie ahead of time? Absolutely. Assemble the pie completely, cover it with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it starts cold.
Do I need to pre-cook the bottom crust? Not necessarily, but if you prefer a crisp bottom, blind-bake it for 10 minutes at 400°F (200°C) before adding the filling. This is especially helpful if your filling is very moist.
Is bully beef pie safe to eat when pregnant? Since the pie is fully cooked and heated to an internal temperature of 165°F (74°C) when baked, it is safe for most people. However, if you have specific dietary concerns, consult your healthcare provider.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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