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slice of corned beef pie

Corned Beef Pie

Cowbridge Kitchen

Corned beef is so versatile, it can be used to make many dishes, including this delicious corned beef pie, sometimes called a Meat and Potato pie or a delicious Corned Beef Hash.

This recipe for corned beef pie calls on you to make your own shortcrust pastry or you could make a Rough Puff Pastry. You can add vegetables such as carrots and peas to this pie filling.

The traditional Corned Beef Pie is often seasoned with black pepper to give it that iconic spicy kick, not too hot but just enough to warm up your taste buds.


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You can make this pie in about 1hr 20 minutes
20 mins Prep.
1 hr Cooking time.
Cooking timer Time
Nutritional Facts
This is per 1/4 of a pie
Calories: 394
Protein: 31g
Fat: 10.6g
Carbohydrates: 55.2
Fiber: 6.7g
Sugar: 6g
Nutritional information Nutrition
This pie should feed upto 4 people comfortably Table for Two Servings
Medium : Some degree of experience is needed to make this recipe Chefs hat Difficulty
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How to make Corned Beef Pie

slice of corned beef pie

Corned beef pie is a traditional family favourite. It is made with corned beef from a tin in the UK or Brisket of beef in the USA also called Salt beef or Bully beef.

Many recipes for Corned beef pie include the addition of vegetables, Carrots, Peas as this is a great way to use up left over vegetables from the refrigerator.

For this recipe I have made my own pastry, but you can just as well use shop bought pastry if you are not good at making pastry.

Corned beef pie can be eaten hot or cold, but my favourite is Corned beef pie with baked beans and chip.


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serving tray Cuisine:British
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ingredients

340 g Tin of Corned Beef
700 g Peeled Potatoes
2 Carrots (Diced)
20 g Butter
1/2 teaspoon Pepper

Pastry
400 g Plain Flour
170 g Butter
100 ml Water
1/4 teaspoon of Salt

Cooking Instructions

  1. Peel the potatoes and bring to the boil in a pan of salted water, do the same for the carrots - peel and dice them then simmer for 20 minutes until just cooked.
  2. When the potatoes are cooked (Soft) remove them from the heat and drain them. Remove the carrots and drain.
  3. Add 20 g of salted butter to the potatoes and mash them with a potato masher.
  4. When the potatoes are mashed season them with the black pepper.
  5. Open the tin of corned beef and chop it up into chunks. Add these chunks of corned beef to the potatoes and continue to mash them into the spuds.
  6. Add the carrots to the mix and combine well with a wooden spoon.

  7. The Pastry
  8. Combine the Flour and salt in a mixing bowl
  9. Add the cubed butter and combine with your fingers until it resembles breadcrumbs.
  10. Add the water and mix together with a fork until it starts to come together.
  11. Turn out onto a lightly floured surface and form into a ball of pastry.
  12. Wrap in cling film and refrigerate for 30 minutes before rolling.
  13. Line the bottom of a pie dish with the pastry and Blind Bake it for 10 minutes @ 180c .
  14. When the pastry base is cooked add the filling to the dish then top with a pastry lid, egg wash and bake 200c for 25 minutes.
  15. If you do not want to Blind Bake the base you can cover the pie with foil and cook for 20 minutes before removing the foil and cooking @ 200c for 25 minutes. This should also give you a nice crusty base.
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Tips -
Other uses:
'The filling for this pie can be used to make Corned-beef pasties or even Corned-beef fritters...'
'Try adding a little more pepper if you like it spicy ...'