Corned Beef and Potato Pie
A classic savory pie with corned beef and potato filling, encased in a buttery pastry.
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- •1 kg PotatoesMorris Piper variety, peeled and cut
- •340 g Corned beefDiced
- •30 g Spring onionsFinely chopped
- •340 g Plain flourAll-purpose
- •85 g Butter
- •85 g LardOr shortening
- •115 ml Cold water
- •SaltTo taste
- •White pepperTo taste
- •1 count EggFor egg wash
- 1
Peel and cut the potatoes, then boil them for 20 minutes.
20 min
- 2
Prepare the pastry by mixing flour, butter, and lard until it resembles breadcrumbs. Add cold water and mix until dough forms.
5 min
- 3
Wrap the dough in cling film and refrigerate for at least 30 minutes.
30 min
- 4
Dice the corned beef and finely chop the spring onions.
5 min
- 5
Mash the boiled potatoes and mix with corned beef, salt, white pepper, and spring onions.
10 min
- 6
Roll out the pastry and line a greased pie tin with it.
10 min
- 7
Fill the pie with the corned beef and potato mixture.
5 min
- 8
Cover the pie with the top layer of pastry, crimp edges, and cut off excess.
5 min
- 9
Brush the top with egg wash and make vent holes with a fork.
5 min
- 10
Bake in a preheated oven at 190°C (375°F) for 30 minutes.
30 min
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Pizza
Any style of pizza