This Corned Beef Pie is the perfect comfort food for chilly nights. It has a buttery homemade crust and a rich, savory filling made with corned beef, potatoes, and Guinness. The veggies add sweetness and texture, while the mustard and Worcestershire bring extra flavor. It’s a hearty, satisfying pie that tastes even better the next day.

Jump to Recipe

Ingredients Needed:

Pie Crust:

3 cups all-purpose flour
½ teaspoon salt
2 ½ sticks cold unsalted butter, cut into cubes
2 large eggs
¼ cup ice water

Filling:

2 tablespoons unsalted butter
2 cups sweet onion, diced
1 cup carrots, chopped small
½ cup green bell pepper, seeds removed and diced
3 cups russet potatoes, diced into ½” cubes (about 2 potatoes)
4 garlic cloves, minced
3 cups corned beef, finely chopped
2 cups Guinness beer
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
egg wash

How To Make Corned Beef Pie Recipe?

Make the pie dough: add flour and salt to a food processor and pulse to mix.
Add the butter: drop in the butter cubes and pulse again until the texture looks crumbly, like a coarse meal.
Mix the eggs and water: in a small bowl, beat the eggs with cold water, then pour into the processor.
Pulse until clumpy: pulse just until big clumps form—don’t let it turn into a full dough ball.
Form and chill the dough: Turn the crumbly dough onto a floured surface and bring it together into a ball. Divide into 2 pieces, flatten into discs, wrap in plastic, and chill in the fridge for at least 1 hour.
Cook the filling: melt butter in a large pan over medium heat.
Add the veggies: stir in the onion, carrots, and green pepper, and cook for 5 minutes.
Add potatoes and garlic: cook for another 5 minutes.
Mix in the corned beef: stir everything together until well combined.
Add flavor and simmer: pour in the Guinness, Worcestershire sauce, and mustard. Stir, bring to a boil, then lower the heat and simmer for 15–20 minutes until the potatoes are soft and most of the liquid is gone.
Cool the filling: remove from heat and place in the fridge to chill while you prep the crust.
Roll the bottom crust: take one dough disc out and let it sit for 10 minutes. On a floured surface, roll it out about 3 inches wider than your pie dish.
Line the dish: press it into the bottom and sides, trimming the edges to leave 1 ½ inches overhang.
Brush with egg wash: lightly coat the inside of the crust.
Fill the pie: spoon the chilled filling into the crust and spread it evenly. Roll and place the top crust: roll the second dough disc and lay it on top. Seal and flute the edges.
Cut slits and brush with egg wash: make 2–4 slits in the top and brush with more egg wash.
Bake the pie: preheat oven to 190°C with a baking sheet inside. Place the pie on the hot sheet and bake for 50–60 minutes or until golden brown.
Cool before serving: let the pie rest for 15 minutes before slicing.

Recipe Tips:

Use cold butter for the crust: cold butter helps the dough stay flaky and crisp. If it gets too soft, the crust may turn greasy or soggy.
Don’t skip chilling the dough: letting the dough rest in the fridge makes it easier to roll and keeps it from shrinking while baking.
Cool the filling before adding it to the crust: the hot filling can melt the dough and make the bottom crust soggy before it even hits the oven.
Simmer until the liquid is nearly gone: make sure most of the beer cooks off or the filling will be too wet and leak through the crust.
Seal and flute the edges well: pressing the edges together tightly keeps the filling from spilling out and gives the pie a nice homemade look.

How To Store & Reheat Leftovers?

Refrigerate: let the leftover corned beef pie cool down to room temperature. Then, wrap it well or place it in a container and keep it in the fridge for up to 4 days.
Freeze: once the pie is fully cool, wrap it in foil or put it in a freezer-safe box. Freeze for up to 2 months.
Reheat: set the air fryer to 160°C. Place a slice inside and heat for 5–7 minutes until hot and the crust is crispy.

Nutrition Facts:

Calories: 590 kcal
Total Fat: 36g
Saturated Fat: 18g
Cholesterol: 125mg
Sodium: 820mg
Potassium: 640mg
Total Carbohydrate: 42g
Dietary Fiber: 3g
Sugars: 4g
Protein: 21g

Try More Hairy Bikers Recipes:

Hairy Bikers Cheese and Onion Pie Recipe
Hairy Bikers Cauliflower Cheese Recipe

Hairy Bikers Corned Beef Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

590

kcal

Ingredients

Pie Crust:
3 cups all-purpose flour
½ teaspoon salt
2 ½ sticks cold unsalted butter, cut into cubes
2 large eggs
¼ cup ice water
Filling:
2 tablespoons unsalted butter
2 cups sweet onion, diced
1 cup carrots, chopped small
½ cup green bell pepper, seeds removed and diced
3 cups russet potatoes, diced into ½” cubes (about 2 potatoes)
4 garlic cloves, minced
3 cups corned beef, finely chopped
2 cups Guinness beer
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
egg wash

Directions

Make the pie dough: add flour and salt to a food processor and pulse to mix.
Add the butter: drop in the butter cubes and pulse again until the texture looks crumbly, like a coarse meal.
Mix the eggs and water: in a small bowl, beat the eggs with cold water, then pour into the processor.
Pulse until clumpy: pulse just until big clumps form—don’t let it turn into a full dough ball.
Form and chill the dough: Turn the crumbly dough onto a floured surface and bring it together into a ball. Divide into 2 pieces, flatten into discs, wrap in plastic, and chill in the fridge for at least 1 hour.
Cook the filling: melt butter in a large pan over medium heat.
Add the veggies: stir in the onion, carrots, and green pepper, and cook for 5 minutes.
Add potatoes and garlic: cook for another 5 minutes.
Mix in the corned beef: stir everything together until well combined.
Add flavor and simmer: pour in the Guinness, Worcestershire sauce, and mustard. Stir, bring to a boil, then lower the heat and simmer for 15–20 minutes until the potatoes are soft and most of the liquid is gone.
Cool the filling: remove from heat and place in the fridge to chill while you prep the crust.
Roll the bottom crust: take one dough disc out and let it sit for 10 minutes. On a floured surface, roll it out about 3 inches wider than your pie dish.
Line the dish: press it into the bottom and sides, trimming the edges to leave 1 ½ inches overhang.
Brush with egg wash: lightly coat the inside of the crust.
Fill the pie: spoon the chilled filling into the crust and spread it evenly. Roll and place the top crust: roll the second dough disc and lay it on top. Seal and flute the edges.
Cut slits and brush with egg wash: make 2–4 slits in the top and brush with more egg wash.
Bake the pie: preheat oven to 190°C with a baking sheet inside. Place the pie on the hot sheet and bake for 50–60 minutes or until golden brown.
Cool before serving: let the pie rest for 15 minutes before slicing.

Notes

Use cold butter for the crust: cold butter helps the dough stay flaky and crisp. If it gets too soft, the crust may turn greasy or soggy.
Don’t skip chilling the dough: letting the dough rest in the fridge makes it easier to roll and keeps it from shrinking while baking.
Cool the filling before adding it to the crust: the hot filling can melt the dough and make the bottom crust soggy before it even hits the oven.
Simmer until the liquid is nearly gone: make sure most of the beer cooks off or the filling will be too wet and leak through the crust.
Seal and flute the edges well: pressing the edges together tightly keeps the filling from spilling out and gives the pie a nice homemade look.