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slice of corned beef pie on a plate with a fork.
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5 from 10 votes

Old Fashioned Corned Beef Pie

British corned beef pie is an old-fashioned comfort food dinner that your whole family will love.  Popularized during WW2 rationing in the UK, this pie combines canned corned beef with potatoes, carrots, celery, and garlic under a homemade shortcrust pastry.
Prep Time1 hour 30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 15 minutes
Servings: 8 servings
Calories: 499kcal
Author: Brooke & Emma

Ingredients
 

For the Pastry

  • 2 ½ cups all-purpose flour
  • 5 tablespoons unsalted butter chilled
  • 5 tablespoons lard
  • 1 pinch salt
  • 1 teaspoon distilled white vinegar
  • 4-6 tablespoons water

For the Filling

  • 2 tablespoons salted butter
  • 2 cups yellow onion chopped
  • 1 ½ cups carrot diced
  • 1 cup celery diced
  • 4 teaspoons garlic minced
  • 3 red potatoes peeled and diced
  • 2 12- ounce cans corned beef crumbled
  • 2 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 1 ¼ teaspoon English mustard such as Colman's
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons fresh parsley finely chopped

Instructions

Making the Pastry

  • Pour the flour into a medium mixing bowl and add the butter, lard, and salt.  Pinch the fats and mix together with the flour until the mixture resembles fine breadcrumbs.
  • Mix in the vinegar and 2 tablespoons of water, then gradually add additional water until a smooth pastry forms.
  • Knead gently a few times, then shape into a disc, wrap tightly in plastic wrap, and chill for at least an hour.

Making the Filling

  • While the pastry is chilling, make the filling.  Melt the butter over medium-high heat in a Dutch oven, then add the onion, celery, carrot and sauté for about 5 minutes, or until the vegetables have softened. Add the garlic and cook for 1 minute.
  • Stir in the potatoes and cook for another 5 minutes, then mix in the crumbled corned beef until well blended.
  • Pour in the beef stock, Worcestershire sauce, English mustard, black pepper, and parsley and stir until combined.  Bring to a boil.
  • Simmer uncovered on low heat for about 30-45 minutes, until the potatoes and vegetables are cooked through and nearly all the liquid has evaporated. Be sure to stir occasionally.
  • Pour the filling into a 9 by 13-inch cake pan and chill in the freezer for 20 minutes, stirring halfway through.

Baking the Pie

  • Preheat the oven to 400°F.  Beat an egg with a fork and set aside.
  • Roll out the pastry on a lightly floured surface until it's a little less than ⅛ inch thick.  Line the base of a 6-cup (1.5 liter) pie dish with the pastry, trimming off any excess.
  • Evenly spread the cooled filling in the pastry-lined dish, then brush the edge of the pastry with beaten egg.
  • Re-roll the remaining pastry and cover the pie with it.  Press down the edges to seal, then trim off the excess pastry.  Crimp the edges as desired, brush the top with beaten egg, and cut a few vent holes in the top.
  • Bake for 45-50 minutes at 400°F, until the pastry is well browned.  Cover the edges with aluminum foil if they brown too quickly.
  • Let the pie stand for about 15 minutes before serving.  Serve hot or cold.

Notes

  • The filling can be made the day before, and assembled and baked when desired.
  • Use good-quality canned corned beef or freshly cooked beef for the best flavor.
  • There's no need to add salt because the canned beef contains a lot of sodium.
  • Make your own pastry for the best flavor.
  • Leftovers keep well in the fridge for up to 4 days.

Nutrition

Serving: 1slice | Calories: 499kcal | Carbohydrates: 51g | Protein: 15g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 884mg | Potassium: 865mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4514IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 4mg