Old School Corned Beef Pie
This hearty Old School Corned Beef Pie is pure comfort food golden pastry wrapped around a rich, savory filling of corned beef, onions, and buttery mashed potatoes. Simple ingredients and classic flavor make it the perfect nostalgic dish for cozy dinners or meal prep.
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
Let mashed potatoes cool before mixing to prevent a soggy crust. Seal edges well to avoid leaks. For extra flavor, add a pinch of mustard powder or a splash of Worcestershire sauce to the filling. The pie freezes well — bake from frozen, adding 10–15 minutes to cook time.