Corned Beef and Potato Pie
This corned beef and potato pie is the kind of old fashioned comfort food that shows up at family dinners across the North of England. It only takes a handful of humble ingredients, corned beef, potatoes, onion, and a buttery pastry crust, but the result is warm, savory, and deeply satisfying. I love that this pie does not ask for anything fancy. It is the kind of recipe you can pull together on a weeknight with pantry staples, and it tastes even better the next day.
Equipment
- Large saucepan for boiling potatoes
- Skillet for softening onion and carrot
- Potato masher
- Mixing bowl
- Rolling Pin
- Pastry brush for egg wash
- Sharp knife
- Baking sheet to catch drips
- Potato ricer (optional, for ultra smooth mash)
Ingredients
- 2 pounds potatoes Yukon Gold or Russet, peeled and cut into 1 inch cubes (about 900g)
- 2 tablespoons butter
- 1 large yellow onion finely chopped
- 1 medium carrot finely diced (optional, about 1/2 cup or 60g)
- 24 ounces canned corned beef two 12 ounce cans, broken into chunks (about 680g total)
- 1 teaspoon Worcestershire sauce optional
- salt to taste
- black pepper freshly ground, to taste
- 1 double pie crust homemade or store bought shortcrust pastry
- 1 large egg beaten, for egg wash
Instructions
- Place potatoes in a large saucepan, cover with cold salted water, bring to a boil, then simmer for 12-15 minutes until fork tender. Drain well and return to the warm pot to steam off excess moisture.
- Melt butter in a skillet over medium heat. Cook the onion and carrot for 5-7 minutes until softened and translucent. Remove from heat and set aside to cool slightly.
- Mash the potatoes until smooth. Add the onion mixture, then gently fold in the corned beef chunks. Stir in Worcestershire sauce and season with salt and pepper. Allow the filling to cool completely.
- On a floured surface, roll out two thirds of the pastry into a circle 2 inches wider than your pie dish. Press it into the greased dish, trimming the overhang to about 1/2 inch beyond the rim.
- Spoon the cooled filling into the pastry-lined dish and spread it evenly, pressing gently into the corners.
- Roll out the remaining pastry for the top. Brush the edge of the bottom pastry with beaten egg, then cover with the top pastry. Press edges to seal, trim excess, and crimp with a fork. Cut slits for steam.
- Preheat oven to 400°F (200°C). Brush the top with egg wash. Place on a baking sheet and bake for 35-40 minutes until golden brown, covering edges with foil if needed.
- Let the pie rest for 10 minutes before slicing to allow the filling to set for cleaner slices.
Notes
- Let the filling cool completely before assembling the pie to prevent a soggy bottom crust.
- Use a waxy or all-purpose potato so it holds its shape and doesn't become gluey when mashed.
- Chill the assembled pie in the fridge for 15 minutes before baking to help the pastry hold its shape.
- Do not skip the egg wash if you want a classic glossy, golden crust.
- Store leftover pie covered in the fridge for up to 4 days.
- Reheat individual slices in the oven at 350°F for about 15 minutes until warmed through.
- Freeze the fully cooled, baked pie tightly wrapped for up to 3 months.
- You can also freeze the assembled, unbaked pie and bake it straight from frozen, adding about 15 extra minutes to the bake time.
- Use good quality corned beef labeled 100 percent beef for the best flavor and texture.
- Add a layer of shredded cheddar cheese between the filling and top crust for extra richness if desired.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 38gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 55mgSodium: 680mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 15mg
Tried this recipe?Let us know how it was!