This hearty Hairy Bikers Corned Beef Pie is made with savory corned beef, fluffy mashed potatoes, sautéed onions, and a rich beef gravy, all encased in a buttery shortcrust pastry. This recipe creates the ultimate comfort food, a deeply satisfying and traditional pie with a golden, crisp crust. Perfect for a family dinner, especially on a cool evening, this generous pie serves six people and is a true British classic.
Hairy Bikers Corned Beef Pie Ingredients
For the Filling:
- 2 tbsp sunflower oil
- 2 medium onions, finely chopped
- 2 large potatoes (about 500g), peeled and cut into chunks
- 340g tin of corned beef, chilled and diced
- 1 beef stock cube
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 2 tsp dried mixed herbs
- Salt and freshly ground black pepper
For the Shortcrust Pastry:
- 450g plain flour, plus extra for dusting
- 125g cold butter, cubed
- 125g lard, cold and cubed (or use all butter)
- 1 medium egg, beaten, to glaze
How To Make Hairy Bikers Corned Beef Pie
- Prepare the Potatoes: Place the potato chunks in a large saucepan, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes, or until very tender. Drain the potatoes well and set them aside.
- Sauté the Onions: While the potatoes are cooking, heat the sunflower oil in a large frying pan over a medium heat. Add the chopped onions and cook gently for about 10 minutes until they are soft and lightly golden.
- Create the Filling: Add the cooked, drained potatoes to the pan with the onions. Mash them together roughly with a potato masher. Crumble the beef stock cube over the mixture, then stir in the tomato purée, Worcestershire sauce, and mixed herbs.
- Add the Corned Beef: Gently fold the diced corned beef into the potato and onion mixture. Try to keep some chunks of the corned beef intact. Season generously with salt and pepper, then set the filling aside to cool completely.
- Make the Pastry: Place the flour, butter, and lard into a large bowl. Rub the fats into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add 4-5 tablespoons of cold water and mix with a knife until the dough comes together. Knead briefly, then wrap in cling film and chill for 20 minutes.
- Assemble the Pie: Preheat your oven to 200°C/Fan 180°C/Gas 6. Cut off one-third of the pastry for the lid and set it aside. Roll out the larger piece of pastry on a floured surface until it’s large enough to line a 23cm pie dish. Press it into the dish, then spoon in the cooled corned beef filling.
- Finish and Bake: Roll out the remaining pastry to form a lid. Brush the rim of the pie base with some of the beaten egg, then place the lid on top. Press the edges together to seal, trim any excess, and crimp the edges. Brush the entire lid with beaten egg and make a small steam hole in the center. Bake for 30–35 minutes, or until the pastry is crisp and golden-brown.
Recipe Tips
- Cool the Filling: It is essential that the filling is completely cool before you add it to the pastry case. A warm filling will melt the butter in the pastry, resulting in a soggy bottom.
- Keep Everything Cold: For the best shortcrust pastry, make sure your butter, lard, and water are very cold. This prevents the fat from melting and creates a light, flaky texture.
- Don’t Overwork the Pastry: When bringing the dough together, handle it as little as possible. Overworking develops the gluten in the flour, which can make the pastry tough instead of tender.
- Use Chilled Corned Beef: Dicing the corned beef while it’s cold makes it much easier to cut into neat cubes. It will hold its shape better when you fold it into the hot potato mixture.
What To Serve With Corned Beef Pie
This classic Hairy Bikers Corned Beef Pie is a wonderfully complete meal on its own, but it’s traditionally served with a few simple sides. A generous helping of baked beans is a classic pairing. For some greens, serve it with mushy peas or steamed vegetables like cabbage, carrots, or broccoli. And of course, you can never go wrong with an extra jug of rich beef gravy on the side.
How To Store Corned Beef Pie Leftovers
- Refrigerate: Allow any leftover pie to cool completely. Cover it tightly with foil or cling film, or place slices in an airtight container. Store in the refrigerator for up to 3 days. Reheat slices in an oven preheated to 180°C/Gas 4 for about 15-20 minutes until hot.
- Freeze: You can freeze the baked and cooled pie, either whole or in individual slices. Wrap it well in a layer of cling film followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating as above.
Hairy Bikers Corned Beef Pie Nutrition Facts
- Calories: 650 kcal
- Total Fat: 40g
- Saturated Fat: 18g
- Cholesterol: 100mg
- Sodium: 750mg
- Total Carbohydrate: 50g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 22g
Frequently Asked Questions
- Can I use a ready-made pastry? Yes, absolutely. To save time, you can use a 500g block of ready-made shortcrust pastry. The result will still be delicious.
- Why did the bottom of my pie go soggy? A soggy bottom is usually caused by a filling that was too wet or too warm when it was added to the pie dish. Make sure your filling has cooled completely and isn’t overly liquid before assembling the pie.
- Can I prepare this pie in advance? Yes. You can assemble the entire pie, cover it with cling film, and store it in the refrigerator for up to 24 hours before baking. Just remember to add about 5-10 minutes to the baking time since it will be chilled.
- What kind of potatoes are best for the filling? Floury or all-rounder potatoes like Maris Piper, King Edward, or Russet are best. They cook up fluffy and mash easily, creating the perfect texture for the pie filling.
Try More Recipes:
Hairy Bikers Corned Beef Pie Recipe
Description
This hearty Hairy Bikers Corned Beef Pie is the ultimate comfort food. A savory filling of corned beef, mashed potato, and onion is baked inside a golden, buttery shortcrust pastry. A true British classic.
Ingredients
For the Filling:
For the Pastry:
Instructions
- Prepare the Filling: Boil and drain the potatoes. Sauté the onions until soft, then mash in the cooked potatoes. Stir in the stock cube, tomato purée, Worcestershire sauce, and herbs. Gently fold in the corned beef and season. Let cool completely.
- Make the Pastry: Rub the fats into the flour until it resembles breadcrumbs. Add cold water to form a dough. Chill for 20 minutes.
- Assemble the Pie: Preheat oven to 200°C/Gas 6. Use two-thirds of the pastry to line a 23cm pie dish. Fill with the cooled corned beef mixture.
- Finish and Bake: Use the remaining pastry for the lid. Seal the edges, glaze with beaten egg, and cut a steam hole. Bake for 30–35 minutes until golden.
