A flaky pie crust packed with corned beef, potatoes, and a medley of other ingredients makes this corned beef pie perfect for a family meal.
When it comes to March, I'm all about corned beef - from smoked corned beef to corned beef fritters to corned beef tacos.
Why This Recipe Works
- Homemade pie crust - Yes you can use store-bought pie dough, but trust me when I say the extra 5 minutes of work is worth the effort.
- Nostalgic comfort - A classic comfort food, this pie has origins in North England from British soldiers being served a finely minced corned beef during the war. This is basically corned beef hash in pie form.
- Family friendly - Whether you're hosting a family dinner or seeking a satisfying meal for yourself, corned beef pie is a versatile and family-friendly option.
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Ingredients Notes
- Pie crust - Homemade pie crust is very simple to make. Just use a food processor to blend together the flour, sugar, salt, butter and egg. This recipe creates a super buttery and flaky crust that melts in your mouth.
- Butter - Unsalted butter is used to cook the ingredients for the filling so you can control the salt level.
- Vegetables - Onions, carrots, green pepper and garlic add flavor, color and texture to the filling. You can customize the vegetable mix based on your preferences.
- Potatoes - Cubed add substance and a starchy element. Russet potatoes are my go-to.
- Corned beef - The star of the dish, corned beef is usually cured brisket. You can buy pre-packaged corned beef or make your own by brining a brisket with pickling spices. I normally just use leftovers.
- Beer - Moistens the filling and adds depth of flavor.
- Worcestershire sauce/mustard - Adding a touch of Worcestershire sauce and mustard adds umami and enhances the overall flavor profile.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations for this recipe include:
- While I prefer homemade pie crust, store-bought works too.
- Use red potatoes instead of russet potatoes or you could even try sweet potatoes for a different flavor profile and added sweetness.
- I'm a fan of freshly cooked corned beef or leftovers, but you can also use canned corned beef.
- Instead of beer, try beef stock or chicken stock.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Pulse together the dry ingredients before adding the butter and pulsing until it becomes coarse meal. Add the eggs and pulse until it just comes together.
Turn the dough on a floured surface and form into two balls. Wrap in plastic wrap and place in the fridge for 1 hour. Once ready, remove and roll out one of the pie doughs.
Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches. Place back in the fridge while making the filling.
Heat butter in a large pan or skillet. Sauté onion, carrots and pepper for 5 minutes. Stir in potatoes and garlic and cook for another 5 minutes. Add corned beef and mix. Pour beer, Worcestershire sauce and mustard and stir to combine.
Bring to boil, then simmer for 15-20 mins until potatoes are tender and liquid reduces. Refrigerate to cool. Brush the pie dough with some egg wash before adding the filling.
Roll out the second pie dough to exceed the dish size. Place it over the filling, seal, flute edges, and cut 4 slits. Brush with egg wash. Bake 375°F for 50-60 minutes or until done.
FAQs
This bakes long enough where it shouldn't be a problem. But I also suggest doing two things.
Brush the bottom crust with some egg wash which creates a layer between the liquid filling and crust and bake on a baking sheet which conducts additional heat.
Yes. Just prepare the filling ahead of time and place in the fridge for up to 2 days. The pie crust can also be made ahead of time.
You can also freeze for up to a month in advance. You can bake right from the dish, but it will take an extra 20-25 minutes. Be sure to cover the pie so it doesn't brown too quickly.
Allow the pie to cool for about 15-20 minutes before slicing. This helps the filling set, making it easier to cut and serve.
You can place in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.
Preheat your oven to 350°F and put the pie on a baking sheet. Cover with foil and bake it for about 20 minutes or until the filling is bubbling.
Equipment
The equipment you use is important to how the corned beef pie turns out. What is needed is the following:
- Food processor - Used to make the pie crust.
- Rolling pin - Needed to roll out the pie dough.
- Chef's knife - You want a quality knife to dice everything.
- Skillet/Dutch oven - You want something large enough to make the filling
- Baking sheet - Helps prevent the famous soggy bottom of a pie.
- Pie dish - You want a 9 inch pie dish.
Pro Tips/Recipe Notes
- Make the pie crust up to 5 days ahead of time. Just keep it in the fridge or in the freezer for 3 months. You can also prepare the filling the day before, refrigerate, and assemble the pie just before baking for a convenient and time-saving option.
- After the pie crust is in the pie dish, place back in the fridge for at least 30 minutes which helps eliminate "shrinkage" of the crust.
- By throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
- Make sure to cut slits into the pie crust to allow the steam to escape.
- Use aluminum foil to cover the crust if it is starting to burn at any point.
- Allow the pie to rest for 15 minutes after baking to allow the filling to set, making it easier to slice and serve.
Similar Recipes
If you’ve tried this corned beef pie recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Corned Beef Pie
Ingredients
Pie Crust
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 ½ sticks cold unsalted butter, cut into cubes
- 2 large eggs
- ¼ cup cold ice water
Filling
- 2 tablespoon unsalted butter
- 2 cups sweet onion, diced
- 1 cup carrots, chopped small
- ½ cup green bell pepper, seeds removed and diced
- 3 cups russet potatoes, diced into ½" cubes (about 2 potatoes)
- 4 garlic cloves, minced
- 3 cups corned beef, finely chopped
- 2 cups Guinness beer
- 2 teaspoon Worcestershire sauce
- 2 teaspoon Dijon mustard
- egg wash
Instructions
- Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
- In a small bowl, combine the eggs and water. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until a ball is formed. It should be crumbly with large clumps of dough.
- Turn dough only a lightly floured surface and form into a ball. Flatten slightly to form a disk before dividing into 2 discs. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
- Melt the butter over medium heat in a large pan or Dutch oven. Add the onion, carrots and pepper and sauté for 5 minutes. Stir in the potatoes and garlic and cook for another 5 minutes. Add the corned beef and and mix until combined.
- Add the beer, Worcestershire sauce and mustard, stirring until combined. Bring to a boil before reducing to a simmer. Simmer for 15-20 minutes or until the potatoes are fork tender and the liquid has evaporated. Remove from heat and let cool. Place in the fridge to cool further while preparing the pie.
- Remove one disk of dough from the fridge about 10 minutes before you begin rolling. On a lightly floured surface, roll the dough so that it is about 3 inches longer than you pie dish and is between ⅛ inch and ¼ inch in thickness. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches.
- Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Whisk the egg and water together to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash. Pour the filling into the crust.
- Roll out the second pie dough so that it is just larger than the pie dish. Add over the filling and seal and flute the edges. Cut 2-4 slits in the top crust. Brush with egg wash.
- Place the pie on the hot baking sheet and bake until the crust is golden brown, about 50 to 60 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil. Let cool for 15 minutes before serving.
Notes
- Make the pie crust up to 5 days ahead of time. Just keep it in the fridge or in the freezer for 3 months. You can also prepare the filling the day before, refrigerate, and assemble the pie just before baking for a convenient and time-saving option.
- After the pie crust is in the pie dish, place back in the fridge for at least 30 minutes which helps eliminate "shrinkage" of the crust.
- By throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
- Make sure to cut slits into the pie crust to allow the steam to escape.
- Use aluminum foil to cover the crust if it is starting to burn at any point.
- Allow the pie to rest for 15 minutes after baking to allow the filling to set, making it easier to slice and serve.
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