I’ve given the classic Corned Beef Pie a quietly unexpected twist rooted in Welsh tradition that I think will make you want to read on.

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I always thought Corned Beef Pie was a dare you take on a rainy Saturday, but this new Canned Corned Beef Recipe surprised me. I started with canned corned beef and a big onion, and what came out was something honest and a little wild, not a polished pub dish.

It’s rustic, a touch cheeky, and it’ll make you question why more people dont try it. I kept wondering how a simple storecupboard thing turns into a proper Corned Beef Pie that fills the kitchen with weirdly good smells.

Try it if you dare, you might get hooked.

Ingredients

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Corned beef: salty, protein rich, adds savoury depth and a slightly greasy bite.
Plain flour: gives structure to pastry and thickening, mainly carbs, not nutrient dense.
Butter: add richness and flakiness, mainly fat, makes pastry golden and tasty.
Onion: sweet when cooked, adds fibre and flavour, balances the meatiness.
Carrots: sweet, provide fibre and vitamin A, brighten the filling visually.
Garlic: pungent, boosts savoury umami, small amounts pack big flavour.
Frozen peas: pop of sweetness and colour, add fibre and green veggies.
Potatoes: creamy optional topping, starchy comfort food with potassium and carbs.

Ingredient Quantities

400g canned corned beef, roughly chopped

225g plain flour, plus a little extra for dusting

110g cold unsalted butter, cubed

1/2 tsp salt

3-4 tbsp cold water

1 large egg, beaten for glaze

1 tbsp vegetable oil or 25g butter for frying

1 large onion, finely chopped

2 medium carrots, diced (about 150g)

2 cloves garlic, crushed or finely chopped

2 tbsp plain flour (to thicken)

300ml beef or vegetable stock

1 tbsp Worcestershire sauce

1 tbsp tomato ketchup or HP sauce

100g frozen peas

2 tbsp chopped fresh parsley

Salt and black pepper, to taste

Optional mashed potato topping: 3 medium potatoes (about 600g), 25g butter and 50-75ml milk

How to Make this

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1. Make the pastry: rub 225g plain flour and 1/2 tsp salt with 110g cold cubed butter between your fingers until it looks like breadcrumbs, then stir in 3-4 tbsp cold water a little at a time until it just comes together. Wrap and chill for 20-30 minutes, don’t overwork it.

2. Preheat the oven to 200C (400F). Dust your work surface with a little flour and roll out two thirds of the pastry to line a 20-23cm pie tin, keep the rest for a top or decorations. Trim the edges and chill the lined tin for 10 minutes while you make the filling.

3. Heat 1 tbsp vegetable oil or 25g butter in a pan over medium heat, add 1 large finely chopped onion and 2 diced carrots and cook gently until soft, about 6-8 minutes. Add 2 crushed garlic cloves and cook 30 seconds more.

4. Stir in the roughly chopped 400g canned corned beef, breaking it up with your spoon, then sprinkle over 2 tbsp plain flour and cook for 1 minute to get rid of the raw flour taste.

5. Slowly pour in 300ml beef or vegetable stock while stirring to avoid lumps, then add 1 tbsp Worcestershire sauce and 1 tbsp tomato ketchup or HP sauce. Bring to a simmer and cook until thickened, about 5-8 minutes. Stir in 100g frozen peas and 2 tbsp chopped parsley, season with salt and black pepper to taste. Remove from the heat and cool slightly.

6. If you want a mashed potato topping use the optional potatoes: peel and chop 3 medium potatoes (about 600g), boil until tender about 15-20 minutes, drain then mash with 25g butter and 50-75ml milk until smooth, season with salt and pepper. If you prefer a pastry lid skip this step and roll remaining pastry.

7. Spoon the corned beef filling into the chilled pastry case. Either spread the mashed potato on top and score with a fork, or roll remaining pastry to make a lid, crimp edges to seal and cut a few vents in the top. You can also do both a small pastry rim and then potato on top.

8. Brush any exposed pastry or decorative pastry pieces with the beaten egg glaze, this helps it brown nicely. Wipe off excess egg from potato if you used potato topping.

9. Bake in the preheated oven for about 25-30 minutes until the pastry is golden and the filling is bubbling, if you used mashed potato it should be golden on top. Cool for 5-10 minutes, sprinkle extra parsley if you like, then serve.

Equipment Needed

1. Oven (preheated to 200C) you’ll need it of course
2. Digital kitchen scale plus measuring spoons/tablespoon for the flour, butter, stock etc
3. Large mixing bowl for the pastry and filling
4. Pastry cutter or fork (you can also use your fingers)
5. Rolling pin and a little extra plain flour for dusting
6. 20–23 cm pie tin or shallow pie dish
7. Large frying pan or sauté pan and a wooden spoon for stirring
8. Sharp knife and chopping board for the onion, carrot and parsley
9. Saucepan, colander and potato masher if you’re doing the mashed potato topping (optional)
10. Pastry brush and a small spoon or measuring jug for the beaten egg glaze and stock

FAQ

Can I use leftover corned beef or fresh cooked beef instead of the canned stuff? Yes. Leftover cooked corned beef or shredded brisket works fine, just chop it to match the recipe weight (about 400g). If it's already seasoned, taste the filling before adding extra Worcestershire or salt so it doesn't get too salty.

How do I stop the pastry base getting soggy? Cook the filling until it's thick and most liquid is reduced, use the 2 tbsp flour to bind, and either blind bake the base for 8-10 minutes or brush the cooled baked base with a little beaten egg before adding filling to seal it. That keeps the bottom crisper.

Can I make this gluten free or use store bought pastry? Yes. Swap plain flour for a 1:1 gluten free blend and add a small pinch of xanthan if the mix needs it, or buy ready-made gluten free shortcrust. If using store pastry, keep everything cold and don't overwork it so it's flaky not tough.

Can I freeze the pie or make it ahead? You can. Freeze unbaked assembled pies for up to 3 months, wrap well and bake from frozen adding about 15-25 minutes to cooking time. Fully baked pies freeze well too for 1-2 months; thaw in fridge overnight and reheat in the oven.

What's the best way to reheat leftovers? Reheat in a 170-180C oven until piping hot (about 20-30 minutes for a whole pie, less for slices). Microwave works for single portions but the pastry will be soft not crisp.

How do I make the optional mashed potato topping and can I add extras? Boil about 600g potatoes until tender, mash with 25g butter and 50-75ml milk to a creamy but firm texture, spread over filling and fork-mark the top. You can sprinkle cheese on top or stir extra veg like sliced leeks into the filling for more flavour.

Corned Beef Pie – A Welsh Classic (new Recipe) Substitutions and Variations

400g canned corned beef: swap for 400g shredded cooked roast beef or leftover brisket, or for a vegetarian option use 400g cooked lentils or 2 tins chickpeas, drained and lightly mashed. If using roast, taste for salt and cut back on added seasoning.
225g plain flour (for the pastry): use a 1:1 gluten free plain flour blend if you need GF, or try 200g plain flour + 25g cornflour for a slightly more tender crust. Avoid self raising flour, it makes the pastry cakey.
110g cold unsalted butter: substitute with 110g vegetable shortening or lard for a flakier crust, or 110g solid coconut oil for a dairy free version. Make sure the fat is very cold before rubbing in.
1 tbsp Worcestershire sauce: replace with 1 tbsp soy sauce plus 1 tsp vinegar and a pinch of sugar, or use 1 tbsp HP sauce or tamari for a gluten free option. Adjust salt to taste.

Pro Tips

1. Keep the pastry cold, seriously. If the butter starts to soften, chuck the dough in the fridge or freezer for 10 minutes before you roll it, otherwise the crust will go tough not flaky.

2. Cool and concentrate the filling first, dont just shove hot filling straight into the case. Let it sit so excess liquid evaporates, and if it still seems loose, simmer a bit longer or stir in a tiny extra pinch of flour to thicken up.

3. Balance the salt and fat with something bright. Canned corned beef can be salty and rich, so taste the filling and add a splash of vinegar or a squeeze of lemon or an extra teaspoon of Worcestershire to lift the flavors.

4. For a crisp potato top, make the mash on the drier side, press it on with a fork to make peaks, then blast it under a hot grill for the last few minutes to get golden and crunchy, but watch it closely, it burns fast.

5. Make ahead hack: assemble pies and freeze before baking, well wrapped. Bake from frozen but add 10-15 minutes to the time and cover the edges if they brown too fast, this way you always have a ready pie for busy nights.

Corned Beef Pie – A Welsh Classic (new Recipe)

Recipe by Tina Bueller

0.0 from 0 votes

I've given the classic Corned Beef Pie a quietly unexpected twist rooted in Welsh tradition that I think will make you want to read on.

Servings

servings

Calories

684

kcal

Equipment: 1. Oven (preheated to 200C) you’ll need it of course
2. Digital kitchen scale plus measuring spoons/tablespoon for the flour, butter, stock etc
3. Large mixing bowl for the pastry and filling
4. Pastry cutter or fork (you can also use your fingers)
5. Rolling pin and a little extra plain flour for dusting
6. 20–23 cm pie tin or shallow pie dish
7. Large frying pan or sauté pan and a wooden spoon for stirring
8. Sharp knife and chopping board for the onion, carrot and parsley
9. Saucepan, colander and potato masher if you’re doing the mashed potato topping (optional)
10. Pastry brush and a small spoon or measuring jug for the beaten egg glaze and stock

Ingredients

400g canned corned beef, roughly chopped
225g plain flour, plus a little extra for dusting
110g cold unsalted butter, cubed
1/2 tsp salt
3-4 tbsp cold water
1 large egg, beaten for glaze
1 tbsp vegetable oil or 25g butter for frying
1 large onion, finely chopped
2 medium carrots, diced (about 150g)
2 cloves garlic, crushed or finely chopped
2 tbsp plain flour (to thicken)
300ml beef or vegetable stock
1 tbsp Worcestershire sauce
1 tbsp tomato ketchup or HP sauce
100g frozen peas
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
Optional mashed potato topping: 3 medium potatoes (about 600g), 25g butter and 50-75ml milk

Directions

Make the pastry: rub 225g plain flour and 1/2 tsp salt with 110g cold cubed butter between your fingers until it looks like breadcrumbs, then stir in 3-4 tbsp cold water a little at a time until it just comes together. Wrap and chill for 20-30 minutes, don't overwork it.
Preheat the oven to 200C (400F). Dust your work surface with a little flour and roll out two thirds of the pastry to line a 20-23cm pie tin, keep the rest for a top or decorations. Trim the edges and chill the lined tin for 10 minutes while you make the filling.
Heat 1 tbsp vegetable oil or 25g butter in a pan over medium heat, add 1 large finely chopped onion and 2 diced carrots and cook gently until soft, about 6-8 minutes. Add 2 crushed garlic cloves and cook 30 seconds more.
Stir in the roughly chopped 400g canned corned beef, breaking it up with your spoon, then sprinkle over 2 tbsp plain flour and cook for 1 minute to get rid of the raw flour taste.
Slowly pour in 300ml beef or vegetable stock while stirring to avoid lumps, then add 1 tbsp Worcestershire sauce and 1 tbsp tomato ketchup or HP sauce. Bring to a simmer and cook until thickened, about 5-8 minutes. Stir in 100g frozen peas and 2 tbsp chopped parsley, season with salt and black pepper to taste. Remove from the heat and cool slightly.
If you want a mashed potato topping use the optional potatoes: peel and chop 3 medium potatoes (about 600g), boil until tender about 15-20 minutes, drain then mash with 25g butter and 50-75ml milk until smooth, season with salt and pepper. If you prefer a pastry lid skip this step and roll remaining pastry.
Spoon the corned beef filling into the chilled pastry case. Either spread the mashed potato on top and score with a fork, or roll remaining pastry to make a lid, crimp edges to seal and cut a few vents in the top. You can also do both a small pastry rim and then potato on top.
Brush any exposed pastry or decorative pastry pieces with the beaten egg glaze, this helps it brown nicely. Wipe off excess egg from potato if you used potato topping.
Bake in the preheated oven for about 25-30 minutes until the pastry is golden and the filling is bubbling, if you used mashed potato it should be golden on top. Cool for 5-10 minutes, sprinkle extra parsley if you like, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.