Some recipes don’t just fill your belly, they wrap around your heart like a favorite old quilt. This Old School Corned Beef Pie recipe is one of those dishes. It’s humble, hearty, and full of that stick-to-your-ribs comfort that reminds us why classic recipes stick around. Whether you grew up with it or you’re just now discovering it, this pie brings that perfect mix of buttery pastry and savory, meaty filling that warms you right up from the inside out.
Ingredients
Canned Corned Beef: This is the heart of the pie. It’s salty, tender, and shreds up perfectly. Look for good quality corned beef with fewer additives if you can. Some folks use fresh corned beef, and that’s terrific too, but we’re keeping it old school with the canned stuff here.
Onions: A couple of sweet yellow onions sautéed until soft and just a little golden. They bring that base layer of flavor that makes everything cozy.
Potatoes: Mashed potatoes help bind the filling and add bulk. Use floury potatoes like Russets or Maris Piper. Boil them up, mash with a little butter and milk, and let them cool before mixing in.
Butter: For the onions and for the mash. Don’t skimp here butter brings richness that ties the filling together.
Black Pepper: A generous grind gives the pie a mild kick without overpowering the meat.
Shortcrust Pastry: You can make it from scratch with flour, butter, and a splash of water, or go ahead and use a store-bought sheet if you’re short on time. No shame in taking the easy road when needed.
Egg: One beaten egg brushed on top makes that golden, glossy crust.
Step by Step Instructions
Start by boiling the potatoes in salted water until they’re tender. Drain them, then mash with butter and just a splash of milk. Let them cool slightly while you prep the rest.
In a skillet, melt a knob of butter over medium heat and toss in your diced onions. Cook them slowly until soft and translucent, with just a hint of golden on the edges. That low and slow cook brings out their sweetness.
Open your canned corned beef and break it up with a fork. Don’t worry if it looks a little crumbly — that’s exactly what you want. Combine the beef with the onions and mashed potatoes in a large bowl. Stir gently until everything is just mixed. Season with black pepper, tasting as you go.
Roll out your shortcrust pastry and line your pie dish. A 9-inch pie plate works well. Press the pastry into the corners, letting it overhang slightly.
Spoon the filling into the pie shell and press it down lightly with the back of a spoon. Don’t pack it too tight, but you do want an even layer.
Cover with the top layer of pastry, trim the edges, and crimp them shut with your fingers or a fork. Cut a few small slits in the top to let steam escape. Brush all over with your beaten egg for that rich, shiny finish.
Bake at 375°F (190°C) for about 35 to 40 minutes, or until the crust is golden brown and the filling is piping hot. Let it rest for 5 to 10 minutes before slicing so everything settles nicely.
Mistakes to Avoid
It’s easy to overfill your pie or use wet mash that turns the base soggy. Let those potatoes cool before mixing and make sure your mash isn’t watery. Another mistake is skipping the egg wash — it makes all the difference in how your crust looks and tastes. And don’t forget to crimp those edges well. We want a sealed-in crust so the filling stays snug and doesn’t bubble out during baking. All of these help make this Old School Corned Beef Pie recipe a guaranteed win.
Pro Tips
If you’ve got leftover cabbage, slice it thin and stir it into the filling. It adds great texture and makes it feel like a nod to Corned Beef and Cabbage Pie without needing a whole head of cabbage just for one recipe. A little chopped parsley or chives brighten up the filling if you’re craving some freshness.
For those who like a bit of spice, try a pinch of dried mustard powder or a splash of Worcestershire sauce in the mix. It adds a little extra oomph that plays well with the richness of the beef and potatoes.
This pie also freezes like a dream. Wrap it in foil before baking and freeze for up to two months. When you’re ready, bake straight from frozen, adding an extra ten to fifteen minutes to your cook time. Great for busy weeks or surprise guests.
Serving Suggestions
We love to serve this pie hot from the oven with a ladle of thick onion gravy and a scoop of minted peas on the side. If you’re looking for something simpler, a dollop of ketchup or brown sauce makes a fine dipping companion too.
Old School Corned Beef Pie
Equipment
- Pie Dish (9-inch)
- Rolling Pin
- Skillet
- Saucepan
Ingredients
Filling
- 2 cups mashed potatoes made from floury potatoes like Russets or Maris Piper, with butter and a splash of milk
- 1 tbsp butter for sautéing onions
- 2 yellow onions diced
- 1 can (12 oz) corned beef canned or leftover cooked corned beef, shredded
- black pepper to taste
Pastry
- 1 shortcrust pastry sheet homemade or store-bought
- 1 egg beaten, for brushing crust
Instructions
- Preheat oven to 375°F (190°C). Boil the potatoes in salted water until tender. Drain, mash with butter and a splash of milk, then let cool.
- In a skillet, melt butter and sauté onions over medium heat until soft and lightly golden.
- Break up the canned corned beef with a fork. In a large bowl, mix the beef with onions and mashed potatoes. Season with black pepper.
- Roll out shortcrust pastry and line a 9-inch pie dish. Spoon the filling into the pastry shell and spread evenly.
- Cover with another sheet of pastry, trim the edges, and crimp to seal. Cut small slits in the top for steam to escape.
- Brush the top with beaten egg and bake for 35–40 minutes, until golden brown. Let rest 5–10 minutes before slicing.
Notes
Feeling extra? Add a leafy salad with a mustardy vinaigrette to cut through the richness. Or serve it alongside Broccoli and Rice Casserole with Chicken for a comforting weekend spread. Leftovers? You better believe a cold slice of this pie makes an unbeatable next-day lunch, especially tucked into a sandwich with pickles.
Frequently Asked Questions
Why is my corned beef pie filling too soft or mushy?
It’s usually down to using too much liquid in your mashed potatoes or not letting them cool before mixing. Stick with butter instead of milk-heavy mash, and let everything come to room temp so it blends without turning wet.
Can I make this pie with fresh corned beef instead of canned?
Absolutely. If you’ve got leftover boiled or roasted corned beef, chop or shred it and use it in place of the canned stuff. Just be sure to season well, since canned beef tends to be saltier on its own.
How to make corned beef and cabbage pie from this recipe?
You can turn this into a Corned Beef and Cabbage Pie Recipe by adding about a cup of cooked cabbage to the filling. Finely shred it and sauté briefly with the onions to soften it up and meld the flavors.
What’s the difference between corned beef pot pie and traditional corned beef pie?
How to make corned beef pot pie usually involves a creamy filling, often with carrots or peas, and a pastry or biscuit topping. The traditional version like we’re making today is dryer, firmer, and sliceable, with no sauce inside.
Let’s Wrap This Up
There’s just something special about a recipe like this one. It doesn’t ask for much, but it gives so much in return. This Old School Corned Beef Pie recipe takes pantry staples and turns them into a meal full of history, comfort, and downright craveable flavor. Whether you serve it for Sunday supper, pack it for a picnic, or freeze it for a rainy day, it’s a reliable favorite that never goes out of style.
And if you’re looking for something to round out your table, don’t miss the Italian Chicken Recipe or treat yourself to a Loaded Baked Potato with Steak for a serious comfort food combo.
Still hungry? I found a handy corned beef pie recipe with a crust twist over on AllRecipes that adds a unique angle with Worcestershire sauce and English mustard — definitely worth checking out if you want a slight variation!
