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Corned beef and potato pie on a plate
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5 from 2 votes

Corned Beef and Potato Pie

Corned Beef and Potato pie is a traditional British recipe, popular in the North East of England. It is easy to make and will soon become a firm family favourite. Delicious served hot or cold as part of a picnic.
You can make one large pie or several smaller ones if you want them to be more portable.
Prep Time40 mins
Cook Time23 mins
Course: Main Course
Cuisine: British
Keyword: corned beef, Pie
Servings: 6 people

Equipment

  • Pan
  • Sharp knife
  • Pie dish
  • Mixing bowl
  • potato peeler
  • Potato masher

Ingredients

  • 500 g shortcrust pastry (home-made or shop-bought)
  • 340 g tin corned beef
  • 2-3 large potatoes
  • 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 potatoes and mash them together.
  • 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

Serve with baked beans and chip if eaten hot.  If eaten cold it is delicious with salad.