Corned Beef and Potato Pie
Corned beef and potato pie is a traditional British recipe. It might look old-fashioned but it is easy to make and perfect for family dinner. You can serve it cold as part of a buffet or a picnic. The dish is cheap to make if you are on a budget.
If you are from the North East you will be familiar with corned beef and potato pie. It regularly appears at family gatherings, taking pride of place on the buffet table. Whilst the pie is simple to make, containing only three ingredients, the taste is sublime. This pie will quickly become a family favourite.
Corned Beef and Potato Pie in Brief
Corned beef and potato pie is a traditional North East recipe made with mashed potato, corned beef and fried onion baked inside crisp shortcrust pastry.
It is just as delicious served warm for a family meal as it is eaten cold at buffets, picnics and lunches.
What is Corned Beef and Potato Pie?
Corned beef and potato pie has been a staple of North East home cooking for generations. Made from simple, affordable ingredients, it became a popular family meal because it was filling, economical and easy to prepare.
Although you’ll find versions across Britain, many families in the North East have their own recipe, often passed down through the generations. Some add leeks, others use Worcestershire sauce or a little gravy, but the classic combination of corned beef, mashed potato and onion remains a favourite.
Why You’ll Love This Corned Beef and Potato Pie
- Made with simple, everyday ingredients.
- A traditional North East family favourite.
- Delicious served hot or cold.
- Ideal for family dinners, buffets and picnics.
- Easy to make ahead and freezer friendly.
A Traditional North East Thrifty Recipe
Corned beef and potato pie has long been a favourite in North East kitchens. Made with simple, affordable ingredients, it became a popular family meal because it was filling, economical and easy to make. Like many traditional recipes, every family has their own variation. These range from adding vegetables like carrots and celery, a dash of brown or tomato sauce in the filling or a little stock to make a gravy. This recipe keeps it simple, using only corned beef, potatoes and fried onions.
In the North East leek shows are popular and there is a great rivalry to see who can grow the best leeks. At these times leeks would often replace onion in the recipe to get rid of the glut of leeks.
Read more: Traditional recipes from North East England
During the Second World War, corned beef and Spam became familiar ingredients in many British kitchens. As they weren’t part of the fresh meat ration, many households saved their ration coupons to buy a tin whenever one became available. Recipes such as corned beef hash and corned beef and potato pie became popular ways to create filling family meals from simple ingredients.
Corned Beef Plate Pie
Plate pie is exactly how it sounds – a pie baked on a plate. The sloping curves of the plate help contain the filling in the pastry case. It also makes the pie easy to slice and serve as it’s already on a plate.
An enamel pie plate will give you even heat retention and a crispy pie bottom. If you don’t have an enamel pie plate you can use a glass pie dish (or the top of a casserole dish). A dinner plate also works well. Make sure you grease the plate before covering it with pastry so it doesn’t stick.
Ingredients
Corned beef and potato pie is made with just a handful of everyday ingredients. Using good-quality corned beef, floury potatoes and a buttery shortcrust pastry gives the pie its traditional flavour and texture.
Equipment
You’ll need:
- Large saucepan
- Potato masher
- Frying pan
- Mixing bowl
- Rolling pin
- 10-inch pie plate or pie dish
- Pastry brush
- Sharp knife
How to make Corned Beef and Potato Pie
Follow these simple steps to make a traditional corned beef and potato pie. The step-by-step photos will guide you through preparing the filling, lining the pie plate and baking the pie until golden.
Scroll down for the full printable recipe card with ingredients, measurements and detailed instructions.
Corned beef and potato pie is really easy to make. Gather your ingredients: shortcrust pastry, a tin of corned beef, floury potatoes and an onion.
Next, preheat the oven to 200C, Gas Mark 6. Grease a 10-inch pie plate or pie dish, or line it with baking parchment to prevent the pastry sticking.
Peel and chop the potatoes into cubes and put them in a pan of salted water. Bring to the boil and cook until soft.
Drain the water from the potatoes and mash until smooth, adding a little salt and pepper for seasoning.
Open the tin of corned beef and add to a bowl. Cut the corned beef into small chunks.
Add the corned beef to the warm mashed potatoes and mash them together. The warmth of the potatoes helps soften the corned beef, making it much easier to combine.
Peel and chop the onion. Heat a little oil in a frying pan and gently cook the onion until softened. Add the onion to the mashed beef and potato mixture and mix well.
Roll out half the pastry and use it to cover the bottom of the pie plate. Trim the edges.
Spoon the filling evenly into the pastry case.
Roll out the rest of the pastry and use it to top the pie. You might want to brush some beaten egg or water around the edge of the bottom pastry on the dish to help seal it. Make a couple of slits in the top to let out the steam. Use any leftover pastry to decorate the top.
You can brush the top with beaten egg or some milk to glaze the pie. Bake for 25 to 30 minutes until the pastry is crisp and golden brown.
Corned Beef and Potato Pie Recipe
Corned Beef and Potato Pie
Equipment
- Pan
- Sharp knife
- Pie dish
- Mixing bowl
- potato peeler
- Potato masher
- 1 Rolling Pin
- 1 Pastry brush
- 1 Frying pan
Ingredients
- 500 g shortcrust pastry (homemade or ready-made
- 340 g tin corned beef
- 300 g large potatoes (about 1 large or 2 medium)
- 1 onion
- 1 egg
- salt and pepper to taste
Instructions
- Preheat the oven to 200C, Gas Mark 6.
- Grease a 10" pie dish or cover it with baking parchment.
- Peel the potatoes and chop them into chunks
- Put the potatoes in a pan of salted water and boil until soft, usually 20-25 minutes.
- Drain the potatoes, add a little salt and pepper and mash them up.
- Remove the corned beef from the can and chop it into pieces.
- Add the corned beef to the warm potatoes and mash them together. Mashing while the potatoes are warm helps soften the corned beef making it easier to mash.
- Peel and chop the onion into small pieces.
- Add some oil to a frying pan and fry the onion until soft.
- Add the fried onion to the corned beef mixture.
- Roll out half the shortcrust pastry and line the bottom of the pie plate.
- Spoon the filling into the pastry, leaving a 2 cm gap around the edge of the pastry
- Brush the edge with beaten egg
- Roll out the rest of the pastry and use it to top the pie, sealing the edges with your fingers.
- Trim the edges. Cut two holes in the top of the pastry and glaze with beaten egg
- If you want, decorate the pie with the excess pastry
- Bake in the oven for 20 – 25 minutes, until golden
Notes
Variations
Every family seems to have their own way of making corned beef and potato pie. Here are a few traditional variations you could try:
- Swap the onion for leeks when they’re in season. This has long been a popular variation in the North East.
- Add diced carrots or celery for extra vegetables.
- Stir in a dash of Worcestershire sauce for a richer flavour.
- Add a spoonful of brown sauce or tomato ketchup, as some families do.
- Use puff pastry instead of shortcrust if you prefer a lighter pastry topping.
- Make individual pies for picnics, lunchboxes or buffet tables.
Our family has always preferred the simple combination of corned beef, potato and fried onion, but that’s the joy of traditional recipes. Every family has their own version.
Frequently Asked Questions
Corned beef and potato pie is a traditional North East family pie made with mashed potato, corned beef and fried onion baked inside a shortcrust pastry case. It is easy to make and can be served hot for dinner or cold at buffets, picnics and packed lunches.
Yes, you can make the filling and the pastry ahead of time. Why not make the day before and then put together and bake the next day?
In this recipe I use shortcrust pastry because I love the crisp, buttery texture it gives the pie. You can make your own pastry or use ready-made pastry. If you’re using frozen pastry, allow it to thaw and come to room temperature before rolling it out.
Puff pastry also works well if you prefer a lighter, flakier finish. Some families also use hot water crust pastry, so the choice often comes down to family tradition and personal preference.
Yes, you can. Make sure the pie is cool before you freeze it. Wrap it in cling film or silver foil and pop into the freezer. It will keep for around three months.
Kept in the fridge and covered, the leftover pie will keep up to four days. That is, if you can resist the temptation of eating it.
Corned beef and potato pie can be served hot or cold. For a traditional family meal, serve it hot with baked beans, peas or chips. It’s equally delicious served cold with salad as part of a buffet, picnic or packed lunch.
Corned beef is brisket beef, a tougher cut of meat that is made tender by cooking it in salted brine. The term corned refers to the curing method, it originally was dry-cured using corns of salt. Once the brining process is over the meat is really tender and easy to slice.
Enjoyed this recipe?
I hope you enjoy making this traditional corned beef and potato pie as much as we do. If your family has their own version, perhaps with leeks, Worcestershire sauce or another special touch, I’d love to hear about it in the comments below.
If you enjoyed this recipe, you might also like:
- Traditional North East England Recipes
- Pan Haggerty
- Cheese Savoury
- Pease Pudding
- 28 Cheap family recipes for a month
Pin for later
Corned beef and potato pie is probably my favourite ever pie. I was in town today in the indoor market & the butchers had loads of pie but no corned beef pie to be seen. I think it’s like pease pudding, a more of a North East thing. Hmmf. I think I might have to make one soon. x
I think you are right, not something I have seen elsewhere. Do let me know what you think if you try it.
I like your instructions and step by step pictures, you made it look easy that I think I could do it.
Lovely and easy. The only thing I added was a splash of Worcester sauce. Perfect.
So glad you enjoyed it
Mum used to make this it’s my favorite food ever
This is a lot like how I make my corned beef pie (passed down from my mother in NE England). The only difference is I blitz the onion in a mini food chopper, then add it raw.
In our house we serve it with chips, marrowfat peas and brown sauce!
That sounds like it will give it a little kick. Nice serving suggestion