Corned Beef and Potato Pie Recipe


How to make a delicious Corned beef and potato pie, easy step by step instructions from start to finish.


John Kirkwood YouTube Channel

If you like John Kirkwood’s recipes, please use the Patreon link above to subscribe a little money to help him keep producing them.

Corned Beef and Potato Pie Recipe


The Pastry

  • 340g / 12oz Plain or all purpose flour
  • 85g / 3oz cold butter
  • 85g / 3oz cold lard or shortening
  • ½tsp / 4g Salt
  • 115mls / 115g / 4 oz of cold water
  • 1 small egg (wash)

The Filling

  • 900g / 2lb Potatoes (suitable for mashing)
  • 340g / 12oz tin of Corned beef
  • 30g / 1oz Finely chopped spring onions
  • ¼tsp / 1g White pepper
  • ½tsp / 4g Salt


The Pastry

  1. Put the flour, salt, cold butter and lard into a food processor, pulse until it resembles fine breadcrumbs;
  2. Add cold water, when the pastry forms into a ball it is done.
  3. Cut the pastry in half and make each half into a puck shape, wrap in cling film and place in the fridge for at least 30 minutes or until needed.

The Filling

  1. Peel, cut, and wash the potatoes. Boil for 20 minutes.
  2. Dice the corned beef, and finely chop the spring onions.
  3. Once the potatoes have finished boiling, drain and mash (do not add butter).
  4. Place the corned beef, spring onions, salt and pepper in the mashed potatoes and roughly mix together with a fork, then finish them off with the masher until you have smooth mix.
  5. Preheat your oven to 190°C | 375°F | gas mark 5.

The Pie

  1. Roll each pastry big enough to fit the pie tin, (see video for rolling technique).
  2. Place the bottom pastry into the greased tin carefully pushing it down into the corners.
  3. Add the filling and level it off with a fork, try to dome the mixture so the middle is slightly higher than the edges, Brush water around edge of the rim before adding the top pastry.
  4. Crimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.
  5. Brush the top of the pie with the egg wash, prick in a few vent holes using a fork.
  6. Get the pie into the preheated oven and set the timer for 30 minutes, check when the time is up, if it’s a golden shiny brown it’s done, if it’s still a little pale give it another 5 minutes.
  7. Remove from the oven, let it relax for 10 minutes before serving.

More Recipes

At The Global Herald, we republish recipe videos we source online which are enabled to be embedded here, to share them with a global audience in one, fast-loading, mobile friendly page. Browse for more at the Recipes page.

You can see more excellent recipes from John Kirkwood, here.

How much did you like this recipe?!

Click on a star to rate it!

Average rating 4.8 / 5. Vote count: 4

No votes so far! Be the first to rate this post.

Leave a Comment