Corned Beef and Potato Pie
A comforting, golden shortcrust pie packed with savoury corned beef, tender potatoes, and sweet onions. A classic Welsh working-class staple.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •22 cm pie dish
- •Saucepan
- •Frying pan
- •Pastry brush
- •Colander
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 28 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 22 g
- calories
- 540 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan) and lightly grease a 22 cm pie dish.
- 2
Boil the diced potatoes in salted water for 8 to 10 minutes until just tender, then drain thoroughly.
- 3
Melt the butter in a frying pan over medium heat on the hob.
- 4
Fry the chopped onion for 5 minutes until soft and translucent.
- 5
Add the corned beef, beef stock, Worcestershire sauce, dried thyme, and black pepper to the pan.
- 6
Stir gently over low heat, breaking up the beef slightly until a thick filling forms.
- 7
Fold in the drained potatoes and remove the pan from the heat to cool slightly.
- 8
Line the base of the pie dish with half the pastry and spoon in the filling.
- 9
Cover with the remaining pastry, crimp the edges firmly to seal, and cut a small steam vent.
- 10
Brush the pastry top evenly with beaten egg for a glossy finish.
- 11
Bake for 30 to 35 minutes until the crust is crisp and golden brown.
Chef's tips
Let the filling cool for a few minutes before spooning it into the pastry to prevent a soggy bottom. Keep the corned beef in small chunks rather than completely mashing it for the best texture.
Ingredient substitutions
- ready-rolled shortcrust pastry → puff pastry for a lighter, flakier crust
- tinned corned beef → leftover cooked minced beef or braised beef
Storage
Store leftover pie covered in the refrigerator for up to 3 days.
Reheating
Reheat slices on a baking tray in a preheated oven at 180°C for 15 minutes until piping hot.
Common mistakes to avoid
- •Adding piping hot filling to raw pastry, which melts the fat and ruins the crust.
- •Mashing the potatoes and beef into a smooth paste rather than leaving distinct chunks.
- •Forgetting to cut a steam vent in the top crust before baking.
Serving suggestions
Cooked Corned Beef and Potato Pie?
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