This recipe for Corned Beef & Potato Pie is very poignant, as it was my late father’s favourite pie. Mum used to make it for him regularly and he always enjoyed it with homemade chips and baked beans.
![Corned Beef & Potato Pie](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-2.jpeg?resize=819%2C1024&ssl=1)
A Tasty & Thrifty Family Recipe
This recipe for Corned Beef & Potato Pie is very poignant, as it was my late father’s favourite pie. Mum used to make it for him regularly and he always enjoyed it with homemade chips and baked beans. This pie recipe is simplicity itself, and it only has three main ingredients in it, apart from the pastry, that’s corned beef, potatoes and onions.
Today recipe for Corned Beef & Potato Pie is made with my own shortcrust pastry recipe last time, but puff pastry also works well. Although my dad preferred a good buttery shortcrust pastry for pies and pasties, as do I. You can make one big pie with this recipe, or, you could make individual pasties if you and your family (or friends) are going out for a picnic, as they are easier to manage.
![Corned Beef & Potato Pie](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-5.jpeg?fit=819%2C1024&ssl=1)
There is something very comforting about a pie, the anticipation of the “big reveal”, what’s in between the golden pastry case. I love pies, and I can honestly say that I have never met a homemade pie I have not liked. My mother (and maternal grandmother) was a pie maker extraordinaire. Her pastry was light, short and soft with a crumbly crumb, and luckily she taught me how to make pastry.
Her basic shortcrust recipe is a Be-Ro flour recipe, there’s no egg in it, but it’s wonderfully light and crisp. I have shared the recipe on Lavender & Lovage before, as well as adding it to today’s recipe for Corned Beef & Potato Pie, which is shared below at the end of this post. It’s a simple recipe that uses half the amount of fat to flour, with salt and cold water, and that’s it.
![Corned Beef & Potato Pie](https://i1.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-16.jpeg?fit=907%2C1024&ssl=1)
![Corned Beef & Potato Pie](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-23.jpeg?fit=847%2C1024&ssl=1)
Pies and Ration Book Cooking
My recipe for Corned Beef & Potato Pie may be considered a Northern recipe, as in originating from the North of England, but corned beef was very much a Wartime ingredient. Not all meat was rationed during WW2, and my father remembered eating rabbit when he stayed with his Norfolk relatives during the summer holidays.
Even game and chicken was “off ration”, although you need to know where to get it from. Fish wasn’t rationed either, but again, it was hard to find sometimes. Corned Beef and SPAM® was a godsend for WW2 housewives from 1943 onward, and it wasn’t part of the fresh meat ration, so you just needed to save up your coupons to buy a tin or two. There were many popular corned beef recipes, with Corned Beef Hash being the most famous.
Variations of Corned Beef & Potato Pie
In my recipe for Corned Beef & Potato Pie I have suggested boiled potatoes, fried onions and corned beef. However, I have shared some other ideas below.
- For a Gluten Free version, use a ready-made GF pastry or GF flour.
- For a dairy free version, use margarine in the pastry in place of butter.
- For a wonderfully crisp pastry crust, use 80g of butter to 80g of white vegetable fat such as Trex.
- You can use pre-boiled or cold mashed potatoes, which makes great used of leftovers. Just mash or chop roughly before mixing with the remaining ingredients.
- I like the taste of the fried onions in this pie filling, but for an easier one pot way of cooking, you can add the chopped onions to the potatoes as they are boiling, and then drain and mash together with the corned beef.
- I think all that is needed for seasoning is salt and pepper, but Worcestershire sauce or a little dollop of brown sauce can be added for extra piquancy.
- Leftover cooked roast beef can be added, just shred it, or finely dice it.
![Corned Beef & Potato Pie](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-9.jpeg?fit=768%2C1024&ssl=1)
Why not make this for your dad this Father’s Day
Sunday, the 21st of June 2020, is is Father’s day. So, why not treat your dad to something special, whether that be a pint down the pub, a game of golf or some home-baked treats from your kitchen. My dad also used to love burgers and simple things such as egg and chips, pie and chips and corned beef and chips……he loved the simplicity of these recipes, and always had them with brown sauce, such as Daddies Sauce or HP Sauce.
You can make one big pie with this recipe, or, you could make individual pasties if you are taking your dad out for a picnic, as they are easier to manage. I made a single pie AND one pasty with the quantity of ingredients I had to hand, and I also had enough pastry left to decorate the top of the pie with pastry scraps. Or, if you have bags of time to hand and want to make your dad a spectacular showpiece pie, then why not have a bash at my Gala Gammon and Egg Raised Pie.
![Gala Gammon and Egg Raised Pie](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2014/06/Gala-Pie-6.jpg?resize=738%2C1024&ssl=1)
My recipe for Corned Beef & Potato Pie is shared at the end of this post, along with step by step preparation photos and instructions. I hope you enjoy this simple pie if you make it, please do let me know in the comments below. Have a lovely week, Karen
![Corned Beef & Potato Pie](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-5-1.jpeg?fit=819%2C1024&ssl=1)
![Corned Beef & Potato Pie](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-4.jpeg?fit=819%2C1024&ssl=1)
Pin Me!
![Corned Beef & Potato Pie](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-PIN-1.jpg?fit=517%2C1024&ssl=1)
Step By Step Instructions
You’ll find the full and printable recipe at the end of this post.
- Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 10”/23cm pie plate or a large baking sheet for pasties.
- Mash the potatoes with salt and pepper and then add the corned beef; mash them together and then add the fried onions.
![Mash the potatoes with salt and pepper and then add the corned beef; mash them together and then add the fried onions.](https://i1.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-14.jpeg?fit=768%2C1024&ssl=1)
- Roll out the pastry and line the pie plate with half the pastry, trim off the edges and save the excess pastry for decorations.
![Roll out the pastry and line the pie plate with half the pastry, trim off the edges and save the excess pastry for decorations.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-20.jpeg?fit=768%2C1024&ssl=1)
- Spoon the corned beef filling into the middle of the pastry, leaving about 1”/2.5cm border around the edge. Roll out the remaining pastry and cover the filling with the pastry, sealing around the edges with your thumb, or with a knife/fork. (You can brush some beaten egg on the border before sealing)
![Spoon the corned beef filling into the middle of the pastry, leaving about 1”/2.5cm border around the edge. Roll out the remaining pastry and cover the filling with the pastry, sealing around the edges with your thumb, or with a knife/fork. (You can brush some beaten egg on the border before sealing)](https://i1.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-25.jpeg?fit=768%2C1024&ssl=1)
- Trim the edges and brush the beaten egg all over the pie crust, make two a cuts for air holes in the top and decorate with excess pastry if desired.
![Trim the edges and brush the beaten egg all over the pie crust, make two a cuts for air holes in the top and decorate with excess pastry if desired.](https://i1.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-31.jpeg?fit=768%2C1024&ssl=1)
- Bake for 25 to 30 minutes, or until the crust is golden brown and crisp; serve warm or cold with vegetables, salad and assorted pickles and sauces.
![Bake for 25 to 30 minutes, or until the crust is golden brown and crisp; serve warm or cold with vegetables, salad and assorted pickles and sauces.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-33.jpeg?fit=857%2C1024&ssl=1)
- Basic Shortcrust Pastry – my mum’s recipe for shortcrust pastry which uses SR flour and not plain flour for a lovely light texture
- Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
- Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and “relax” for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
- Turn dough on to a floured surface and knead lightly. Roll out and use as required.
![Turn dough on to a floured surface and knead lightly. Roll out and use as required.](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-27.jpeg?fit=768%2C1024&ssl=1)
- The recipe makes one large 23cm/10” pie or between 6 and 8 small individual pasties. BUT, please note, that as there is just the two of us at home right now, I halved the recipe as seen in my photos here, which is very easily done.
- NB: For pasties, cut out circles with a saucer and spoon filling into the middle, before turning over the pastry into a pasty (half-moon) shape and crimping together to form a seal. Brush with egg as above and bake for about 20 to 25 minutes.
![NB: For pasties, cut out circles with a saucer and spoon filling into the middle, before turning over the pastry into a pasty (half-moon) shape and crimping together to form a seal. Brush with egg as above and bake for about 20 to 25 minutes.](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-35.jpeg?fit=768%2C1024&ssl=1)
Pin Me Too!
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Corned Beef & Potato Pie Recipe
![Corned Beef & Potato Pie](https://i2.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/05/Corned-Beef-Potato-Pie-2.jpeg?resize=720%2C720&ssl=1)
Corned Beef & Potato Pie
This recipe for Corned Beef & Potato Pie is very poignant, as it was my late father's favourite pie. Mum used to make it for him regularly and he always enjoyed it with homemade chips and baked beans. This pie recipe is simplicity itself, and it only has three main ingredients in it, apart from the pastry, that’s corned beef, potatoes and onions. I made this with my own shortcrust pastry recipe last time, but puff pastry also works well, although my dad preferred a good buttery shortcrust pastry for pies and pasties, as do I. You can make one big pie with this recipe, or, you could make individual pasties if you and your family (or friends) are going out for a picnic, as they are easier to manage.
Ingredients
- 500g home-made shortcrust pastry or shop-bought ready-made pastry
- 1 x 340g tin of corned beef, cut into small cubes
- 2 to 3 potatoes, peeled, diced and boiled until soft
- 1 large onion, fried in a little rapeseed oil or butter
- 1 egg, beaten for the glaze
- Salt and pepper to taste
Instructions
Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 10”/23cm pie plate or a large baking sheet for pasties.
Mash the potatoes with salt and pepper and then add the corned beef; mash them together and then add the fried onions.
Roll out the pastry and line the pie plate with half the pastry, trim off the edges and save the excess pastry for decorations.
Spoon the corned beef filling into the middle of the pastry, leaving about 1”/2.5cm border around the edge. Roll out the remaining pastry and cover the filling with the pastry, sealing around the edges with your thumb, or with a knife/fork. (You can brush some beaten egg on the border before sealing)
Trim the edges and brush the beaten egg all over the pie crust, make two a cuts for air holes in the top and decorate with excess pastry if desired.
Bake for 25 to 30 minutes, or until the crust is golden brown and crisp; serve warm or cold with vegetables, salad and assorted pickles and sauces.
Shortcrust Pastry Recipe:
340g SR flour (12 ozs)
160g butter (6 ozs)
cold water (to mix, about 30ml)
pinch of salt
Basic Shortcrust Pastry - my mum's recipe for shortcrust pastry which uses SR flour and not plain flour for a lovely light texture
Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
Turn dough on to a floured surface and knead lightly. Roll out and use as required.
Notes
The recipe makes one large 23cm/10” pie or between 6 and 8 small individual pasties. BUT, please note, that as there is just the two of us at home right now, I halved the recipe as seen in my photos here, which is very easily done.
NB: For pasties, cut out circles with a saucer and spoon filling into the middle, before turning over the pastry into a pasty (half-moon) shape and crimping together to form a seal. Brush with egg as above and bake for about 20 to 25 minutes.
Nutrition Information
Yield 8 Slices Serving Size 1Amount Per Serving Calories 528Total Fat 28gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 12gCholesterol 112mgSodium 772mgCarbohydrates 53gFiber 4gSugar 17gProtein 16g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used
I’ve added my recipe for Corned Beef & Potato Pie to CookBlogShare
![#CookBlogShare](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/03/CookBlogShare-Logo.jpg?w=980&ssl=1)
Linda, Kefalonia says
This looks great! If I made Pasties & wanted to freeze some of them, should I freeze before or after baking?
Karen Burns-Booth says
Hi Linda
You can freeze them before OR after baking.
Karen
sherry says
my mum used to serve us corned beef quite often with mashed potatoes and peas, i think. oh and a bechamel sauce. I do love a pie tho! funny isn’t it how everything tastes better encased in pastry?:) (mm maybe i shouldn’t mention this, but the pale script on a white background that you have on your blog comments is VERY hard to read. and the font is so very small… )
cheers
sherry
Karen Burns-Booth says
That sounds delicious Sherry! I DO love corned beef with mash!
Thanks so much for the feedback about the font, size and colour in the comments too – I’ll see about changing it – thank you
Karen
sherry says
i should have mentioned that it’s only when typing a comment that the font is so pale and small. it then changes to a normal size and colour afterwards…
Karen Burns-Booth says
Thanks again Sherry 🙂 very handy feedback
Chloe Edges says
You know this is going on my “to make” list!
Karen Burns-Booth says
I think (know!) you will love it! 🙂
Michelle Rolfe says
Such a traditional dish – reminds me of growing up in Cape Breton and a dish my dad would have loved as well. Thanks for linking up to #CookBlogShare. Michelle
Karen Burns-Booth says
I think there will be lots of similar recipes the world over! 🙂 Karen
Eb Gargano | Easy Peasy Foodie says
What a great idea for a pie! Especially at the moment. Ticks so many boxes! Eb 🙂
Karen Burns-Booth says
Thanks Eb! It’s also a child and man pleaser too!
Sheila Palmer says
Thankyou for the recipe. I am making this with mushy peas for a lunch at my crafting group here in Valencia, Spain. I was sure my Mum always used SR flour but could never get it confirmed. AND ayes she used the Bero book, which I have just ordered.
Karen Burns-Booth says
YAY indeed! It is an old way of making pastry I think, but yields lovely fluffy pastry, Karen
Alison Mullins says
Made this tonight and served with air fryer chips, proper mushy peas and gravy – delicious. It was just as good as my mother-in-law used to make but it would have fed the whole street and so I’ve made notes to only make half quantity next time with perhaps making a half portion of one of your other tasty looking recipes such as store cupboard cowboy pie or panackelty which I’ve not had before. I do, however, make a corned beef stew and dumplings (to my mother-in-law’s recipe) which is always requested when family come for tea (before lockdown that is)! Thank you.
Karen Burns-Booth says
Thanks so much for your wonderful comments Alison! All of the recipes you have highlighted are real family favourites here. Karen
Kathleen Johnson says
What is SR flour? That’s not a term I’ve breasts in the US.
Karen Burns-Booth says
Self Raising Flour, as in flour with raising agents in it, such as baking powder.
Kathleen Johnson says
Sorry that should have been heard of in the US.
Karen Burns-Booth says
🙂
Angela says
Thank you for the delicious dose of nostalgia Karen. Growing up initially, in South Shields, before emigrating to Australia, this was a regular pie, at home, and at the grandparents house.
PS, I treasure my very vintage, very tattered BeRo cook book ☺️
Karen Burns-Booth says
It’s my pleasure Angela. 🙂 I love my BeRo books too, Karen
Jen says
Hi Karen – thanks for this recipe! Please could you tell me if you blind bake the case before adding the filling?
Karen Burns-Booth says
No need to blind bake at all!