Corned beef onion and potato pies

Prep Time: 25 minutes

Cook Time: 35–40 minutes

Total Time: 1 hour 5 minutes

Difficulty: Easy to Medium

Servings: 6 individual pies or 1 large family pie

Introduction

These Corned Beef, Onion, and Potato Pies are a savory staple, especially popular in the UK and Ireland. Made with pantry ingredients — canned or leftover corned beef, creamy potatoes, and sweet sautéed onions — the filling is encased in buttery pastry and baked until golden and crisp.

Perfect for weeknight meals, packed lunches, or picnics, these pies are both budget-friendly and soul-satisfying.

Ingredients

For the Filling:

• 1 tbsp butter or oil
• 1 medium onion, finely chopped
• 2 medium potatoes, peeled and diced (about 2 cups)
• Salt and black pepper, to taste
• 1/2 tsp dried thyme or mixed herbs (optional)
• 1 (12 oz / 340g) can corned beef, chopped
• Splash of milk or beef stock, if needed for moisture

For the Pastry:

• 2 cups (250g) all-purpose flour
• 1/2 cup (115g) cold butter, diced
• 1/2 tsp salt
• 4–6 tbsp cold water

Alternatively, use 2 sheets of store-bought shortcrust pastry.

For Assembly:

• 1 egg, beaten (for egg wash)
• Optional: sesame seeds or flaky salt for topping

Instructions

Step 1: Make the Pastry

1. In a large bowl, combine flour and salt. Add cold butter and rub together with fingers until it resembles breadcrumbs.
2. Add cold water a tablespoon at a time, mixing until dough comes together.
3. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

While the pastry chills, prepare the filling.

Step 2: Prepare the Filling

1. In a pan over medium heat, melt butter and add chopped onion. Sauté for 5–6 minutes until soft.
2. Add diced potatoes and season with salt, pepper, and herbs. Cook for about 10–12 minutes, stirring, until potatoes are fork-tender. Add a splash of water or stock if sticking.
3. Stir in chopped corned beef and heat until fully combined and warm. Remove from heat.
4. Let the mixture cool slightly before assembling pies.

Step 3: Assemble the Pies

1. Preheat oven to 375°F (190°C).
2. Roll out pastry to about 1/8 inch thick on a floured surface.
3. Cut into circles or rectangles large enough for your pie tins (or form freehand hand pies).
4. Place a spoonful of filling in the center of each base.
5. Top with another piece of pastry. Press edges to seal (use a fork for a decorative crimp).
6. Cut a small steam vent in the top of each pie.
7. Brush tops with beaten egg.

Step 4: Bake

• Place pies on a baking tray lined with parchment.
• Bake for 30–35 minutes, or until golden brown and crisp.
• Let cool slightly before serving.

Storage & Reheating

• Fridge: Store in an airtight container for up to 3–4 days
• Freezer: Freeze before or after baking (wrap tightly); bake from frozen at 350°F for 40–45 minutes
• Reheat: Oven at 350°F (175°C) for 10–15 minutes, or air fryer at 325°F for 5–6 minutes

Nutrition (Per Pie, Approximate)

Values vary based on pastry type and meat used.

Serving Suggestions

• Serve hot with mushy peas, baked beans, or a simple green salad
• Add a dollop of brown sauce, English mustard, or chutney on the side
• Enjoy cold for a traditional picnic or lunchbox treat

Variations

Why You’ll Love This Recipe

• Classic comfort food
• Great use for canned or leftover corned beef
• Easy, freezer-friendly, and versatile
• Ideal for make-ahead meals or gatherings
• Budget-friendly and filling

Final Thoughts

Corned Beef, Onion, and Potato Pies are the kind of humble, nostalgic dish that never goes out of style. Crispy on the outside, soft and savory inside, they’re perfect for feeding a crowd, stocking the freezer, or enjoying with a hot cup of tea on a rainy afternoon.

Whether you’re bringing a taste of the UK to your kitchen or just craving a hearty bake, this recipe brings comfort and flavor in every bite