Corned beef and potato pie

Name: Corned beef and potato pie
Total time: 1 h 20 min
Cuisine: British
Ingredients: 340g tinned corned beef, diced; 500g potatoes, peeled and diced; 2 onions, chopped; 1 tbsp butter; 1 tbsp Worcestershire sauce; 200ml dairy free egg free beef stock; 1 tbsp plain flour; 320g ready rolled shortcrust pastry; 1 egg, beaten, for glazing

A hearty old school pie of corned beef, potato and onion in a golden shortcrust.

Nut free

Time1 hr 20
LevelEasy
Costabout £1.30 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

340 gtinned corned beefdiced
500 gpotatoespeeled and diced
2onionschopped
1 tbspbutter
1 tbspWorcestershire sauce
200 mldairy free egg free beef stock
1 tbspplain flour
320 gready rolled shortcrust pastry
1eggbeaten, for glazing

Method

1
Boil the potatoes for 8 minutes until just tender, then drain.
8 min
2
Melt the butter and soften the onions for 8 minutes. Stir in the flour, then the stock and Worcestershire sauce. Simmer for 5 minutes.
13 min
3
Fold in the potato and corned beef. Pour into a pie dish and let it cool for 10 minutes.
10 min
4
Heat the oven to 200°C (180°C fan). Cover with the pastry, press down the edges and cut a slit. Brush with egg.
5
Bake for 30 minutes until golden and crisp.
30 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.