Corned Beef Pie

Name: Corned beef pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: British
Ingredients: 340 g Tin of Corned Beef; 700 g Peeled Potatoes; 2 Carrots (Diced); 20 g Butter; 1/2 teaspoon Pepper; 400 g Plain Flour; 170 g Butter; 100 ml Water; 1/4 teaspoon of Salt

Cowbridge Kitchen

About This Recipe

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

For the best results I recomend using homemade shortcrust pastry, but if you prefer you could make or buy 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. ...

Origins of the Corned Beef Pie
The corned beef pie has a rich and intriguing history that reflects the culinary traditions of various cultures.

Originating in the British Isles, this savory dish was initially created as a way to utilize leftover corned beef, a popular method of preserving meat through salting. As the dish gained popularity, it evolved into a hearty pie, often featuring a flaky crust filled with tender chunks of corned beef, vegetables, and sometimes a splash of gravy or mustard for added flavor.

The pie became a staple in many households, especially during times of economic hardship, as it was both filling and economical. Over the years, the corned beef pie made its way to other regions, particularly in places with strong Irish and British immigrant communities, such as the United States and Australia. Each locale added its own twist, incorporating local ingredients and flavors, which further enriched the dish's legacy.

Today, corned beef pie is celebrated not just as a comfort food but also as a symbol of cultural heritage, often enjoyed during festive occasions or family gatherings, reminding us of the simple yet profound ways food connects us to our history.

Please read our Ad Policy

You can make this pie in about 1hr 20 minutes

20 mins Prep.
1 hr Cooking time.

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

Nutrition

This pie should feed upto 4 people comfortably

Servings

Medium : Some degree of experience is needed to make this recipe

Difficulty

More background information on the corned beef pie can be found @History of the pie

This recipe could also work for a Corned Beef Pasty

Beef Recipes ,

Available to Print on Desktop

Cost to make:
£6.09 / $7.77(Est.)

Equipment:
Shop...
,

▼ Other recipes in this category

Corned Beef Hash

Corned Beef Stew

Minced Beef Pie

Steak Pie

Chicken & Vegetable Pie

Beef & Ale pie

What is a Corned Beef Pie

Corned beef pie is a savory dish that combines the rich flavours of corned beef with a flaky pastry crust, creating a comforting meal that's both tasty and satisfying.

Typically, the filling consists of tender, shredded corned beef mixed with ingredients like onions, potatoes, and sometimes carrots, all seasoned to perfection. The mixture is encased in a golden-brown pastry, which can be either homemade or store-bought, making it a versatile option for both casual dinners and special occasions.

This pie is particularly popular in various cultures, often served with a side of pickles or a fresh salad to balance the richness of the meat. Whether enjoyed warm or at room temperature, corned beef pie is a delicious dish that showcases the comforting qualities of traditional home cooking.

Print Recipe on Desktop

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

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.
When the potatoes are cooked (Soft) remove them from the heat and drain them. Remove the carrots and drain.
Add 20 g of salted butter to the potatoes and mash them with a potato masher.
When the potatoes are mashed season them with the black pepper.
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.
Add the carrots to the mix and combine well with a wooden spoon.

The Pastry

Combine the Flour and salt in a mixing bowl
Add the cubed butter and combine with your fingers until it resembles breadcrumbs.
Add the water and mix together with a fork until it starts to come together.
Turn out onto a lightly floured surface and form into a ball of pastry.
Wrap in cling film and refrigerate for 30 minutes before rolling.

Line the bottom of a pie dish with the pastry and Blind Bake it for 10 minutes @ 180c .
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.
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.

Please read our Ad Policy