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Corned beef pie

This is a traditional and delicious Welsh classic, using humble but tasty ingredients.
Prep Time 10 mins
Cook Time 45 mins
Course Main Course, Snack
Cuisine British, Welsh
Servings 6 generous slices


  • 1 deep pie dish or loose bottomed cake tin (21cm)


For the pastry (or feel free to use 500g slab shop bought shortcrust pastry

  • 400 g plain flour
  • 200 g butter
  • 1 pinch salt
  • cold water

For the filling

  • 1 tin corned beef the one I buy is 340g
  • 1 medium onion
  • 1 large potato around 300g
  • 1 tsp vegetable oil plus extra for greasing the dish
  • 1 beaten egg to eggwash the pie (optional)


  • If you are going to make your own pastry, do this first. Dice the butter and mix with the flour until it resembles breadcrumbs. Then add a small amount of ice cold water and mix until the pastry comes together. Form a ball, wrap in clingfilm, and pop in the fridge to rest.
  • Dice a large potato (I don't bother peeling it) into sugar cube sized chunks, and boil in salted water for 5 minutes until just tender.
  • Drain the potato in a sieve and then use the same saucepan to fry diced onion in a little vegetable oil.
  • Mix the potato with the onion and allow to cool.
  • Open your tin of corned beef and chop it into bite sized chunks. Mix with the onion and potato mixture.
  • Preheat the oven to 180 fan or 190 otherwise / gas mark 6.
  • Take your pastry out of the fridge and remove a third of the pastry and set it aside (this will be for the lid).
  • Roll out the larger piece of pastry to around 3mm thick circle, and use to line your pie dish (which you have lightly greased with oil).
  • Put the corned beef mixture into the pie case and flatten it down. Brush the edges of the pastry with a little beaten egg if you are using, or milk.
  • Roll out the smaller piece of pastry to a circle and place over the top of the pie.
  • Press down the top and bottom pastry so they are stuck together, and then crimp the sides shut with your fingers or the edge of a fork.
  • Make a hole in the centre of the lid for steam to escape.
  • Brush the top of the pie with egg wash (optional).
  • Bake the pie at 180 degrees fan / 190 degrees without fan / gas mark 6, for around 45 minutes until the top and sides are golden brown.
  • Allow to cool slightly before removing from the pie dish.
  • Serve warm or cold. Keeps in the fridge for 3 days.
Keyword corned beef, easy recipe, pie, potatoes, welsh classic