Name: Hairy Bikers Corned Beef Pie Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 50 min
Ingredients: 2 tbsp sunflower oil; 2 medium onions, finely chopped; 500g potatoes, 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; 450g plain flour, plus extra for dusting; 125g cold butter, cubed; 125g lard, cold and cubed; 1 medium egg, beaten, to glaze

This corned beef pie recipe is made with tinned corned beef, mashed potatoes, sautéed onions, and a flavoursome stock in buttery shortcrust pastry. It is proper British comfort food with a golden, crisp crust. Ready in about 90 minutes and serves six.

I have made this pie more times than I can count, and it never fails to bring everyone to the table. It is one of those recipes that feels like a warm hug on a cold evening.

Jump to Recipe Jump to Video Print Recipe

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 Corned Beef Pie

Prepare the potatoes: Place the potato chunks in a large saucepan and cover with cold salted water. Bring to a boil and cook for 15–20 minutes until very tender. Drain well and set aside.
Sauté the onions: While the potatoes cook, 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 soft and lightly golden.
Create the filling: Add the 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. Keep some chunks intact for texture. 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 it resembles fine breadcrumbs. Add 4–5 tablespoons of cold water and mix with a knife until the dough comes together. Knead briefly, wrap in cling film, and chill for 20 minutes.
Assemble the pie: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Cut off one third of the pastry for the lid. Roll out the larger piece on a floured surface until large enough to line a 23cm pie dish. Press it in, then spoon in the cooled filling.
Finish and bake: Roll out the remaining pastry to form a lid. Brush the rim of the pie base with beaten egg, then place the lid on top. Press the edges to seal, trim excess, and crimp. Brush the lid with beaten egg and cut a small steam hole in the centre. Bake for 30–35 minutes until the pastry is crisp and golden brown.

What Makes This Corned Beef Pie So Good?

Cool the filling first: Let the filling cool completely before spooning it into the pastry case. Warm filling melts the butter in the pastry and leads to a soggy base.
Keep everything cold: Use very cold butter, lard, and water for the shortcrust pastry. This stops the fat from melting too early and gives you a light, flaky crust.
Do not overwork the pastry: Handle the dough as little as possible. Too much kneading develops the gluten and makes the pastry tough instead of tender.
Use chilled corned beef: Cold corned beef is much easier to dice into neat cubes. It holds its shape better when folded into the hot potato mixture.
Choose Maris Piper potatoes: Floury potatoes like Maris Piper or King Edward mash well and give the filling a fluffy texture. Waxy potatoes do not break down enough.
Add gravy on the side: A jug of onion gravy alongside the pie takes it to another level. The pastry stays crisp and you get extra flavour with every bite.
Try a different pastry: If you want a quicker version, use ready-made puff pastry for the lid. It gives a lighter, crispier top, similar to a steak and ale pie.

What Goes Well With This Pie?

This pie is a complete meal on its own, but a few simple sides make it even better. A generous helping of baked beans is the classic pairing. Mushy peas or steamed cabbage, carrots, or broccoli add colour and freshness to the plate.

For something more filling, serve it alongside Lancashire hotpot style vegetables or a simple green salad with a sharp vinaigrette. An extra jug of beef gravy on the side never goes wrong either.

Does This Pie Reheat Well?

Allow leftover pie to cool completely, then cover tightly with cling film or place slices in an airtight container. It keeps in the fridge for up to 3 days. Reheat slices in an oven at 180°C (160°C Fan / Gas Mark 4) for 15–20 minutes until piping hot.

You can freeze the baked and cooled pie whole or in individual slices. Wrap well in cling film followed by a layer of aluminium foil. It keeps in the freezer for up to 3 months. Thaw overnight in the fridge before reheating as above.

Nutrition Facts

Calories: 650 kcal
Total Fat: 40g
Saturated Fat: 18g
Cholesterol: 100mg
Sodium: 750mg
Total Carbohydrate: 50g
Dietary Fibre: 5g
Sugars: 6g
Protein: 22g

Frequently Asked Questions

Can I use ready-made pastry for this pie? Yes, a 500g block of ready-made shortcrust pastry works well and saves time. Roll it out the same way as the homemade version.

What are some common corned beef pie mistakes? The biggest mistake is adding warm filling to the pastry, which causes a soggy base. Not chilling the pastry before rolling and overworking the dough also lead to tough, heavy pastry.

Can I prepare this pie in advance? You can assemble the whole pie up to 24 hours ahead. Cover with cling film and store in the fridge. Add 5–10 extra minutes to the baking time since it will be cold.

How does the Hairy Bikers corned beef pie compare to Mary Berry’s? The Hairy Bikers version uses mashed potatoes in the filling for a thicker, sturdier pie. Mary Berry’s version tends to be lighter with less potato and a simpler seasoning.

Can I make this with puff pastry instead? Puff pastry works well for the lid and gives a lighter, crispier top. Keep shortcrust for the base so it holds up to the filling. You can also use all puff pastry for a quicker version.

Try More Recipes: