Corned beef pie is a beloved British comfort food, especially popular in the north of England. It’s a hearty, budget-friendly dish made with flaky pastry and a savory filling of corned beef, potatoes, and onion, often bound with gravy or stock. This recipe delivers a properly satisfying pie with a crisp crust and a moist, flavorful filling that works perfectly for a family dinner or a packed lunch.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 cups (300 g) cooked potatoes, diced (about 2 medium)
- 1 can (340 g / 12 oz) corned beef, broken into chunks
- 1 cup (240 ml) beef stock (use low-sodium if you prefer)
- 2 tbsp (30 g) tomato ketchup
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) dried mixed herbs (or 1 tbsp fresh thyme)
- Salt and freshly ground black pepper, to taste
- 1 large egg, beaten (for egg wash)
- 2 sheets (about 320 g / 11 oz) ready-rolled shortcrust pastry (or puff pastry for a flakier top)
Instructions
- Preheat your oven to 200°C (400°F). If you have a baking sheet, place it in the oven to preheat as well – this helps cook the bottom of the pie evenly.
- Heat the oil in a large frying pan over medium heat. Add the onion and cook for 5–6 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pan and stir to combine. Cook for 2–3 minutes, allowing the potatoes to warm through and pick up some colour.
- Add the corned beef, breaking it up with a wooden spoon. Stir in the beef stock, ketchup, Worcestershire sauce, and dried herbs. Let the mixture simmer gently for 5–7 minutes, until the liquid has reduced slightly and the filling is thick but still moist. Season with salt and pepper to taste. Remove from heat and let the filling cool for 10–15 minutes while you prepare the pastry.
- Lightly flour a clean surface and roll out one sheet of pastry to fit the base of a 9-inch (23 cm) pie dish. Carefully line the dish, pressing the pastry into the corners. Trim any overhang with a knife.
- Spoon the cooled filling into the pastry-lined dish, spreading it evenly.
- Roll out the second sheet of pastry for the lid. Brush the rim of the bottom pastry with a little water, then place the lid on top. Press the edges together to seal, then crimp with a fork or your fingers. Cut a small slit in the centre to allow steam to escape.
- Brush the top of the pie with the beaten egg to give it a golden finish. Place the pie on the preheated baking sheet.
- Bake for 35–40 minutes, until the pastry is golden brown and the filling is bubbling hot. If the edges brown too quickly, cover them with foil.
- Let the pie rest for 5 minutes before serving. This helps the filling set slightly and makes slicing easier.
Tips
- Don’t skip cooling the filling: Adding hot filling to the pastry will make the bottom soggy and can cause the pastry to shrink. Let it cool for at least 10 minutes.
- Use a baking sheet: Preheating a baking sheet and placing the pie dish on it helps cook the bottom crust thoroughly, preventing a soggy bottom.
- Pastry choice: Shortcrust is traditional for a sturdy pie, but puff pastry makes a lighter, flakier top. If using puff pastry, you can skip lining the dish and just top the filling with the pastry – a classic “pot pie� style.
- Make it ahead: You can assemble the pie completely and refrigerate it (unbaked) for up to 24 hours. Add 10–15 minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve slices of corned beef pie with mashed potatoes and peas, or with a simple green salad. It’s also excellent with baked beans and a side of chunky chips for a full pub-style meal. A spoonful of brown sauce or HP Sauce on the side is a classic British touch.
Variations
- Cheesy Corned Beef Pie: Add 1 cup (100 g) grated cheddar cheese to the filling just before spooning it into the pastry. The cheese melts into the beef and adds a rich, savoury depth.
- Vegetable Boost: Add a cup of frozen peas and carrots (or any leftover veg) to the filling along with the potatoes. This stretches the pie further and adds colour and nutrition.
- Spicy Kick: Add a finely chopped red chilli or a teaspoon of chilli flakes along with the garlic for a bit of heat. You can also use a splash of hot sauce instead of Worcestershire.
- Herby Twist: Swap the dried mixed herbs for a tablespoon of chopped fresh parsley and a teaspoon of fresh thyme. Stir them in at the end of cooking the filling to keep their flavour bright.
Storage and Reheating
Leftover pie can be stored in the refrigerator for up to 3 days. Cover the dish with foil or transfer slices to an airtight container. To reheat, place slices in a preheated oven at 180°C (350°F) for 15–20 minutes, or until piping hot throughout. You can also reheat individual slices in the microwave for 2–3 minutes, though the pastry will lose some crispness. The pie can also be frozen (baked or unbaked) for up to 2 months – thaw overnight in the fridge before reheating or baking.
Frequently Asked Questions
Can I use fresh corned beef instead of canned? Yes, you can use leftover homemade corned beef. Shred it and mix it into the filling as you would the canned version. Just be aware that homemade corned beef may be less salty, so adjust seasoning accordingly.
Why is my pie filling dry? Corned beef can be quite dry, especially if it’s overcooked. Make sure you add enough stock and let it reduce slightly – the filling should be moist but not runny. Also, don’t skip the ketchup and Worcestershire sauce; they add both moisture and flavour.
Can I make this pie in a different size dish? Absolutely. This recipe fits a 9-inch (23 cm) pie dish. If using a larger dish, you may need to increase the pastry amount slightly and adjust the baking time. If using a smaller dish, you’ll have extra filling – just bake it in a ramekin as a mini pie.
Can I use puff pastry for the base as well as the top? Yes, you can use puff pastry for both, but it will be very rich and may not hold up as well to the moist filling. For best results, use shortcrust for the base and puff for the top.
How do I prevent the pastry from shrinking? Make sure your pastry is well chilled before rolling, and don’t stretch it when lining the dish. Also, let the filled pie rest for 5 minutes after baking – this helps the pastry relax and set.
Is corned beef pie safe to eat cold? Yes, as long as it has been refrigerated promptly after cooking and consumed within 3 days. Cold slices are great for lunchboxes, but make sure to reheat leftovers to 165°F (74°C) if you prefer them hot.
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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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