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Corned Beef & Potato Pie – A Hearty British Classic Made Easy

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A traditional British Corned Beef & Potato Pie with buttery pastry, creamy mash, and savory tinned corned beef—a comforting, budget-friendly classic.

Ingredients

Scale

  • 1 x 340–400g can corned beef, chopped

  • 500g potatoes, peeled and cubed

  • 1 medium onion, finely chopped

  • 2 tbsp butter

  • ¼ cup milk

  • Black pepper, to taste

  • 1 tsp Worcestershire sauce or English mustard (optional)

  • 500g shortcrust or puff pastry

  • 1 egg, beaten (for glaze)

Instructions

  • Boil potatoes until tender. Mash with butter and milk. Cool slightly.

  • Sauté onion in butter until soft. Stir into mashed potatoes.

  • Add chopped corned beef, pepper, and optional Worcestershire/mustard. Mix well.

  • Roll out pastry and line a greased 9-inch pie dish.

  • Fill with the corned beef mixture. Top with pastry lid, seal, and crimp edges.

  • Cut a steam hole in the center and brush with beaten egg.

  • Bake at 200°C (180°C fan) / 400°F for 30–35 minutes, until golden brown.

  • Let rest before slicing.

Notes

  • Add cheddar for a cheesy twist.

  • Can be made ahead or frozen.

  • Serve hot with beans or gravy, or cold with salad.

Find it online: https://feasttrove.com/corned-beef-potato-pie-a-hearty-british-classic-made-easy/