Hairy Bikers Corned Beef Pie Recipe

This Hairy Bikers Corned Beef Pie Recipe is a savory and hearty dish, which uses corned beef and shortcrust pastry. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.

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Hairy Bikers Corned Beef Pie Recipe Ingredients

For the Filling:

• 2 tbsp sunflower oil
• 2 medium onions, finely chopped
• 2 large potatoes (about 500g), peeled and cut into chunks
• 340g tin of corned beef, chilled and diced
• 1 beef stock cube
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 2 tsp dried mixed herbs
• Salt and freshly ground black pepper

For the Shortcrust Pastry:

• 450g plain flour, plus extra for dusting
• 125g cold butter, cubed
• 125g lard, cold and cubed (or use all butter)
• 1 medium egg, beaten, to glaze

How To Make Hairy Bikers Corned Beef Pie Recipe

1. Boil the potatoes: Place potato chunks in a saucepan, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes until tender. Drain well and set aside.
2. Cook the onions: While the potatoes cook, heat sunflower oil in a frying pan. Sauté onions over medium heat for about 10 minutes until soft and golden.
3. Make the filling base: Add drained potatoes to onions and mash together. Crumble in the beef stock cube, then stir in tomato purée, Worcestershire sauce, and herbs.
4. Add corned beef: Gently fold in diced corned beef, keeping some chunks intact. Season with salt and pepper. Let the mixture cool completely.
5. Prepare the pastry: Rub flour, butter, and lard together until it resembles breadcrumbs. Add 4–5 tbsp cold water and mix until a dough forms. Knead briefly, wrap, and chill for 20 minutes.
6. Assemble the pie: Preheat oven to 200°C/Fan 180°C/Gas 6. Roll out two-thirds of the pastry and line a 23cm pie dish. Fill with the cooled mixture.
7. Seal and bake: Roll out remaining pastry for the lid. Brush the base edge with egg, cover with lid, and seal. Trim, crimp, and brush top with egg. Cut a steam hole in the center. Bake for 30–35 minutes until golden and crisp.

Recipe Tips

• Can I use shop-bought pastry? Yes, ready-made shortcrust pastry works well and saves time.
• How to keep the crust from getting soggy: Ensure the filling is fully cooled before assembling the pie.
• Can I add vegetables to the filling? Yes, cooked carrots or peas can be added for extra nutrition.
• How to store leftovers: Cool completely and refrigerate for up to 3 days, or freeze slices for up to 2 months.
• Can I reheat corned beef pie? Yes, reheat in the oven at 180°C until hot all the way through.

What To Serve With Corned Beef Pie

This comforting pie pairs well with simple, savory sides:

• Baked beans
• Buttered peas
• Steamed green beans
• Mashed potatoes
• Pickled red cabbage

How To Store Corned Beef Pie

Refrigerate: Store cooled pie in an airtight container in the fridge for up to 3 days.

Freeze: Wrap slices or the whole pie well and freeze for up to 2 months. Defrost in the fridge overnight before reheating.

Corned Beef Pie Nutrition Facts

• Calories: 650 kcal
• Total Fat: 40g
• Saturated Fat: 18g
• Cholesterol: 100mg
• Sodium: 750mg
• Total Carbohydrate: 50g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use leftover mashed potatoes?
Yes, but make sure they are firm and not too creamy so the filling holds together.

What’s the best way to reheat the pie?
Reheat in the oven at 180°C for 15–20 minutes or until piping hot.

Can I make it vegetarian?
Swap corned beef for a veggie alternative and use vegetable stock.

Is lard essential for pastry?
Lard makes the pastry flaky, but all-butter can be used instead.

Why chill the pastry?
Chilling helps prevent shrinkage and makes the pastry easier to handle.

Try More Recipes:

• Hairy Bikers Apple Crumble Recipe
• Hairy Bikers Pease Pudding Recipe
• Hairy Bikers Easy Tarte Tatin Recipe