Home
Recipes
Corned beef pie

Corned beef pie with a slice cut out

Corned beef pie

Name: Corned beef pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 4-6
Ingredients: 1 tbsp vegetable oil; 1 large onion chopped; 2 carrots chopped; 1 potato diced; 340g can corned beef cut into large pieces; 1 tsp Worcestershire sauce; 300ml warm beef stock; 320g ready-rolled shortcrust pastry sheet; 1 tbsp milk; buttered kale to serve

Silvana Franco

Save recipe

Serves 4-6

Easy

Prep: 15 mins

Cook: 50 mins - 55 mins

A star rating of 4.8 out of 5.5 ratingsRate

loading...

Got a can of corned beef in the cupboard? Transform it into this simple bake encased with ready-rolled shortcrust pastry for ease

Egg-free

Low sugar

Nut-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy leftover chicken curry

A star rating of 3.9 out of 5.13 ratings

One-pot cheeseburger pasta

A star rating of 4 out of 5.44 ratings

Mackerel paté

A star rating of 4.9 out of 5.34 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 large onion

chopped
2 carrots

chopped
1 potato

diced
340g can corned beef

cut into large pieces
1 tsp Worcestershire sauce
300ml warm beef stock
320g ready-rolled shortcrust pastry

sheet
1 tbsp milk
buttered kale

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (6)

kcal445
fat25g
saturates10g
carbs32g
sugars6g
fibre4g
protein20g
salt1.6g

Method

step 1

Heat the oil in a large frying pan over a medium heat and cook the onions and carrots for 5 mins, then add the potatoes and cook for a further 5 mins.
step 2

Gently stir through the corned beef and cook for 2-3 mins until beginning to colour. Add the Worcestershire sauce, the stock and some seasoning, then simmer for 5 mins or so until the potato is just tender.
step 3

Heat the oven to 200C/180C fan/gas 6. Transfer the filling to a pie dish or small ovenproof dish. If needed, gently roll your pastry to size, ensuring it covers the top of your tin or dish with a little excess.
step 4

Dampen the edges of the dish with water and lay the pastry on top. Use a fork to press the pastry firmly onto the edge. Make a small slash in the middle to allow steam to escape and trim off any excess pastry.
step 5

Put the pie on a baking tray, brush the pastry with milk and bake for 30-35 mins until golden brown. Serve with buttered kale, if you like.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now