Corned Beef & Potato Pie
A comforting and hearty pie made with corned beef and potatoes.
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- •PotatoesUse a variety good for mashing, like Maris Piper
- •ButterFor pastry and greasing
- •Lard(optional)Can substitute with solid vegetable fat
- •FlourFor pastry
- •SaltFor pastry
- •Cold waterFor pastry
- •Corned beefCanned or homemade
- •85 g Spring onionsFinely diced
- •Ground white pepperTo taste
- •1 count EggFor egg wash
- •1 tsp MilkFor egg wash
- 1
Peel and cut potatoes into medium-sized pieces. Boil for 20 minutes until tender.
20 min
- 2
Prepare shortcrust pastry using flour, butter, lard, salt, and cold water. Chill for 30 minutes.
30 min
- 3
Mash the boiled potatoes until fluffy. Add diced spring onions and corned beef. Season with ground white pepper and mix well.
10 min
- 4
Preheat oven to 170°C (340°F).
5 min
- 5
Roll out pastry and line a greased pie tin with the base pastry. Fill with the corned beef mixture.
10 min
- 6
Roll out the top pastry and cover the pie. Crimp edges and trim excess. Brush with egg wash and cut vent holes.
10 min
- 7
Bake in preheated oven for 45 minutes until golden brown.
45 min
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Pizza
Any style of pizza