Classic Corned Beef & Potato Pie

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A Budget-Friendly Comfort Food Favourite

Corned beef and potato pie is one of those timeless dishes that feels like home. It’s simple, filling, and deeply comforting, made with ingredients most households already have on hand. This is the kind of recipe passed down through families, adapted to suit the times, and loved for its honesty rather than complexity.

At its heart, this pie is about making the most of inexpensive ingredients and turning them into something satisfying and nourishing. Soft mashed potatoes, gently cooked onions, and rich corned beef come together under a golden shortcrust pastry lid to create a meal that feels generous and warming, especially on cooler days.

This recipe focuses on practical home cooking—no fuss, no waste, and no unnecessary extras. The filling is cooked before assembly, which makes the final cooking quick and efficient while ensuring everything is perfectly done.

Ingredients

For the Shortcrust Pastry

  • 250g (2 cups) plain flour

  • 125g (½ cup) cold butter or margarine, cut into cubes

  • Pinch of salt

  • 3–4 tablespoons cold water

Optional additions:

  • 1 teaspoon mustard powder for subtle warmth

  • 1 tablespoon grated cheese for richness

For the Filling

  • 1 tin (about 340g / 12oz) corned beef

  • 750g (1½ lb) potatoes, peeled and chopped

  • 1 medium onion, finely chopped

  • 2 tablespoons butter

  • Salt and freshly ground black pepper, to taste

Optional flavour boosters (use sparingly):

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon English mustard

  • ½ teaspoon dried thyme or parsley

  • Splash of milk for creamier mash

Preparing the Pastry

Shortcrust pastry is one of the easiest pastries to make, and once you’ve mastered it, you’ll never need shop-bought again.

  1. Place the flour and salt into a mixing bowl.

  2. Add the cold butter or margarine.

  3. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Lift your hands as you rub to keep the mixture light.

  4. Add cold water one tablespoon at a time, mixing gently with a knife.

  5. When the dough just comes together, bring it into a ball with your hands.

  6. Do not knead—overworking the dough will make it tough.

  7. Wrap the pastry and allow it to rest in a cool place for at least 20 minutes.

Resting relaxes the gluten and makes the pastry easier to roll while ensuring a tender texture once cooked.

Making the Filling

Cooking the Potatoes

  1. Place the chopped potatoes into a saucepan of salted water.

  2. Bring to the boil and simmer until completely tender.

  3. Drain thoroughly—excess water will make the filling sloppy.

  4. Mash with butter until smooth.

  5. Season lightly with salt and pepper.

Preparing the Onion

  1. Gently cook the chopped onion in a small pan with a little butter or oil.

  2. Use a low heat and take your time—soft and translucent is what you want.

  3. Avoid browning, as this can overpower the filling.

Add the softened onion to the mashed potatoes and stir gently to combine.

Adding the Corned Beef

Corned beef should be handled carefully to keep texture.

  1. Cut the corned beef into small cubes.

  2. Gently fold it into the warm potato and onion mixture.

  3. Add black pepper and any optional flavourings.

  4. Mix just enough to distribute everything evenly.

Taste and adjust seasoning if needed, keeping in mind that corned beef already contains salt.

Allow the filling to cool slightly before assembling the pie.

Assembling the Pie

  1. Lightly grease an enamel or metal pie dish.

  2. Roll out the pastry on a lightly floured surface.

  3. Line the dish if using a pastry base, trimming the excess.

  4. Spoon the filling into the dish and level gently.

  5. Roll out the remaining pastry to form a lid.

  6. Place it over the filling and press the edges together firmly.

  7. Crimp with a fork or your fingers.

  8. Cut two or three small holes in the top to allow steam to escape.

For a golden finish, brush the top lightly with milk or beaten egg.

Cooking the Pie

Place the pie into a preheated cooking environment set to 180°C (356°F).

Cook for approximately 15 minutes, then check the pastry. It should be firm, lightly golden, and crisp to the touch. If the pastry needs more colour, continue cooking in short intervals until the desired finish is achieved.

If the top browns too quickly, loosely cover with foil while the inside continues to heat through.

Once cooked, allow the pie to rest for 5 minutes before serving. This helps the filling settle and makes slicing easier.

Serving Suggestions

This pie is rich and filling, so simple sides work best:

  • Mushy peas

  • Baked beans

  • Buttered greens

  • Pickled beetroot or red cabbage

  • A spoonful of gravy

A slice of this pie with bread and butter is also perfectly acceptable and very traditional.

Storage and Leftovers

  • Store leftovers in the refrigerator for up to 2 days

  • Can be frozen once cooled

  • Reheat gently until piping hot throughout

The flavour often improves the next day, making it ideal for planned leftovers.

Variations

Cheesy Version

Add 100g grated cheddar to the mash for a richer filling.

Vegetable Boost

Mix in peas, carrots, or sweetcorn.

One-Crust Pie

Use pastry only on top to save time and ingredients.

Crispier Finish

Sprinkle a little grated cheese or breadcrumbs on top before cooking.

Why This Recipe Works

  • Uses affordable, everyday ingredients

  • Filling is fully cooked before baking

  • Short cooking time

  • Adaptable to different dish sizes

  • Comforting and familiar flavours

This is the kind of meal that doesn’t try to impress—it simply delivers warmth, satisfaction, and a sense of care.

Final Thoughts

Corned beef and potato pie is proof that good food doesn’t need to be complicated or expensive. With a little effort and thoughtful preparation, you can create a hearty, comforting dish that’s perfect for family meals and quiet evenings alike.

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