Corned Beef & Potato Pie 😋🥧
A hearty and comforting British-style pie filled with savory corned beef, tender potatoes, sweet vegetables, and rich gravy, all wrapped in a buttery golden pastry crust. Perfect for family dinners, weekend meals, or whenever you’re craving classic comfort food.
Ingredients
For the Filling
- 400 g corned beef, crumbled
- 500 g potatoes, peeled and diced
- 150 g onion, finely chopped
- 100 g carrots, finely diced
- 80 g peas
- 20 g butter
- 10 g plain flour
- 150 ml beef stock
- 10 g Worcestershire sauce
- 5 g salt
- 2 g black pepper
For the Pastry
- 350 g plain flour
- 200 g cold butter, cubed
- 1 egg yolk
- 120 ml cold water
- 1 egg, beaten (for glazing)
To Serve
- 400 g baked beans
Instructions
Step 1: Prepare the Pastry
In a large bowl, rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Add the egg yolk and cold water, mixing until a smooth dough forms. Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Step 2: Cook the Filling
Bring a pot of salted water to a boil and cook the diced potatoes until tender, about 10–12 minutes. Drain well and lightly mash a portion of the potatoes while leaving some chunks for texture.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onions and carrots and cook for 5–6 minutes until softened and fragrant.
Step 3: Combine the Ingredients
Add the crumbled corned beef, cooked potatoes, and peas to the skillet. Stir in the Worcestershire sauce, salt, and black pepper. Sprinkle the flour over the mixture and stir well. Gradually pour in the beef stock, stirring continuously until a thick, rich filling forms. Remove from the heat and allow the mixture to cool slightly.
Step 4: Assemble the Pie
Preheat the oven to 200°C (390°F).
Roll out two-thirds of the pastry and use it to line a pie dish. Spoon the corned beef filling evenly into the pastry shell. Roll out the remaining pastry and place it over the filling. Seal the edges by pressing firmly with a fork and trim away any excess pastry. Cut a small steam vent in the center and brush the top generously with beaten egg.
Step 5: Bake
Bake for 35–40 minutes or until the pastry is beautifully golden brown, crisp, and flaky.
Step 6: Serve
Allow the pie to rest for 10 minutes before slicing. Serve generous portions alongside warm baked beans and extra gravy if desired.
Serving Suggestion
This Corned Beef & Potato Pie is the ultimate comfort food. The flaky buttery crust, rich corned beef filling, soft potatoes, and colorful vegetables create a delicious combination of textures and flavors. Pair it with baked beans, mushy peas, or a simple green salad for a satisfying meal that the whole family will love. Enjoy every warm, hearty bite! 🥧✨