Corned Beef Pie

Earlier this year we attended my wife’s sister’s wedding reception. Now this was no ordinary event; themed as a tea party it was a nostalgic affair, including cream teas (I will do one of those one day) and decor that whisked us back to a bygone era when England punched way above its weight, and, as they say, ruled the waves.

The fussy eater came with us (the older child was somewhere else; teenagers. Nuff said). As we sipped tea from china cups, and nibbled scones with strawberry jam and cucumber sandwiches, out came several enormous pies.

Now my laser-like food sensors immediately indicated that these pies might be an interesting proposition. So I was at the table they were being placed on before they had arrived.

Corned Beef Pies. Big ones. A took a large slice for me and one for the fussy eater. He liked it that much we conspired to recreate this creation at home.

Now in the UK corned beef is not the same as corned beef as it is in the States. Over there it appears to be more like salted beef. I mean it looks like beef. Over here it comes in tins (from Argentina usually) and has the consistency of lumpy pate.


Not that it matters. This is a) Easy and b) Delicious. And that, oh wonderful readers, is all that matters. Everything else is flim-flammery.

To create your very own Corned Beef pie you will need:


  • 3 tins corned beef
  • 2 packs shortcrust pastry
  • 3 onions
  • 4 tbsp tomato ketchup
  • 1 egg, whisked with a tbsp water

First, finely chop the onion and sweat in a little oil until softened and translucent.


Cut the corned beef into lumps and add to the pan. Stir to combine.


The corned beef will gradually melt as it warms up. Add the tomato ketchup and stir in.


Roll out one of the blocks of pastry and line a ceramic pie dish (fluted if you have it and not too deep).


Pour the delicious gloop into the pie dish.


Roll out the other pastry block and cover the pie (wet the rim of the pastry to help seal the case), trim and seal the edge with the prongs of a fork.


Now at this point there are options. You obviously can continue un-aided, bake the pie and eat it. Or you can allow children to get involved, decorating the pie.

Naturally, being in a good mood (and having chugged a beer as you can see in the pics if you are eagle eyed) I determined that the children should decorate the pie with some of the remaining pastry.

I also determined that the first attempt was not completed with sufficient care and attention to detail.


So I made them do it again.


The second attempt. I didn’t notice at the time but something tells me they were trying to tell me something…

Anyway, no matter how you decorate your pie, brush over with the egg wash and bake for 45 minutes at 160 centigrade.


It’s a bit gloopy when it’s hot, but it firms up when it cools down (but it won’t last that long).


We just ate this straight up (but you could add some greenery).


13 thoughts on “Corned Beef Pie

  1. We have the same corned beef in the same-shaped tins from Argentina. Different brand name. I thought you just sliced it and ate it, so this recipe is instructive. Of course, ketchup is essential with any canned corned beef. The pie crust was a work of art.

    • Yes this is a must and you can’t go wrong (well you can – it’s very sloppy out of the oven so leave it for 10 mins to cool down bit to warm up. But you won;t be able to wait that long)

  2. What a nice idea for a wedding reception theme. Was there only tea or did they also have ‘adult beverages’? This corned beef pie does look good and you’re right, sounds easy enough to put together when you’ve sort of lost track of the time. I think the first decorating attempt is funny – boy are you fussy!

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