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Corned Beef and Potato Pie Proper Comfort Food

Corned beef and potato pie, these individual shortcrust pastry pies get a generous shake of Worcestershire sauce and taste of my childhood!

Whether you use store-bought pastry or make my beef dripping shortcrust pastry is up to you but these hearty pies as pure food nostalgia.

Close up individual corned beef and potato pie wrapped in shortcrust pastry.

British Bully Beef Pie!

Us Brits are far more than roast beef and chippy chips and battered fish!

Pies, and in particular savoury pies are just one part of rich and colourful food tapestry of the UK.

Everything from the Cornish pasty from the 13th Century or it’s more modern bretherin cheese and onion pasty, Scotch pie from the 16th Century, to rabbit pie, ham stuffed fidget pie and steak and stilton pie are part of a rich tapestry of pastry-wrapped treats.

This corned beef and potato pie features an ingredient that many a foodie would turn their nose up at.

Tinned corned beef or bully beef, it is finely minced beef salted and pressed in gelatine.

It dates back to the 18th century and was one of my favourite things to have on a sandwich growing up. Obviously not in the 18th century of course!

My Mom would also use it to make corned beef hash, corned beef fritters and corned beef stew both of which filled me with joy as a kid.

In a nod to that dish, these bully beef pies also contain a liberal sprinkling of Worcestershire sauce.

If you are looking to explore more foodie nostalgia then you must check out my spam fritters, gammon, egg and chips, panacalty, minced beef and onion pie and savoury minced beef recipes!

Cut open corned beef and potato pie wrapped in shortcrust pastry served with baked beans.

Frequently Asked Questions

Is there are alternative to Corned Beef?

Nope… I’m afraid you are gonna have to order online if you are in a territory that does not have corned beef. There really is no substitute.

Can I make this pie in advance?

Yes and no. You could prepare the pie in advance and refrigerate. However, in my experience that leads to the dreaded “soggy bottom” of the pie.

If I wanted to reduce the load I would make the filling in advance and refrigerate, you can do this up to 2 or 3 days ahead of time.

Then I would make the pastry separately, or use store-bought pastry. Then build the pie just before cooking.

Is making my own pastry worth it?

Only you can tell me the answer to that question. I like making my own shortcrust pastry, a food processor makes it quick and pretty easy.

The flavour that the beef dripping adds to the pastry is simply stunning.

What is beef dripping?

It is the fat rendered from a cow in the same way that lard is pig fat and duck fat is… erm… from a duck. It is delicious and makes the very best chips!

Overhead corned beef and potato pie wrapped in shortcrust pastry served with baked beans.

Serving Suggestions

For me, this corned beef and potato pie should be served with baked beans.

Now you could of course get all involved and make your own baked beans, but this dish is all about nostalgia for me and that calls for a tin of beans!

My wife disagrees and insists on peas and loads of tomato ketchup, but they are equally easy to knock up.

If I were adding peas then they would be mushy peas and there would be ketchup!

These individual pies are on the greedy guts size but fear not because leftovers are awesome for breakfast.

I serve it cold with a fried egg and more beans, although the ubiquitous ketchup is also an option.

Corned beef and potato pie wrapped in shortcrust pastry served with baked beans.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section of the recipe.

  • Oven.
  • Stovetop.
  • 20cm or 8″ saucepan.
  • 2 X 10cm or 4″ pie tins.
  • 30cm or 12″ frying pan.
  • Chopping board.
  • Kitchen knife.
  • Potato peeler.
  • Pastry brush.
  • Rolling pin.
  • Stirring spoons.
  • Colander
  • Weighing scales and or measuring cups and spoons.

If you are making your own party you will also need:

  • Food processor, you can mix by hand in a mixing bowl too.
  • Cling film.
Corned beef and potato pie wrapped in shortcrust pastry served with baked beans.
Yield: 2 Servings

Corned Beef and Potato Pie Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Old school British corned beef and potato pie, comfort food personified in individually presented shortcrust pastry wrapped pies, just add baked beans and you are done!


  • 340g (12oz) Tin Corned Beef
  • 250g (1⅔ Cup) Potatoes
  • 100g (⅔ Cup) Onion
  • 75g (½ Cup) Carrot
  • 1 Tbsp Cooking Oil
  • 2 Tbsp Worcestershire Sauce
  • ½ Tsp Black Pepper
  • Salt to taste
  • 250g Shortcrust Pastry
  • 1 Beaten Egg

Homemade Beef Dripping Shortcrust Pastry

  • 165g (1⅓ Cups) Flour
  • 60g (4 Tbsp) Beef Dripping
  • 20g (1 Tbsp + 1 Tsp) Butter
  • ~50ml (~3 Tbsp + 1 Tsp) Cold Water
  • 1/2 Tsp Salt


  1. If you are using homemade pastry add the flour, salt, lard and butter to a food mixer and bring together.
  2. Pour the water for the pastry into the mixer little by little until it forms a ball.
  3. Remove the pastry and wrap it in cling film and chill for at least 3 hours.
  4. Bring a medium pan (20cm or 8") of water to a boil and season generously with salt (1 teaspoon at least).
  5. Cut the potatoes into a 1cm dice and parboil for 10 minutes.
  6. Cut the corned beef into a 1cm (½") dice.
  7. Peel and cut the carrot into a 1cm (½") dice.
  8. Heat a 30cm or 12" frying pan over a high heat and when it is hot add the oil.
  9. Fry the onion and carrots over a high heat for 5-7 minutes until they begin to colour.
  10. Add the parboiled potatoes and fry for another 5 minutes.
  11. Remove from the heat and stir through the corned beef and Worcestershire sauce.
  12. Remove the pastry from the fridge and cut it into half and then cut each half into ⅔ and ⅓ pieces.
  13. Place the pastry that you are not using in the fridge.
  14. Lightly flour your work surface and roll the larger piece of pastry out so that it is roughly a 20cm (8") circle and around 3mm thick.
  15. Gently line a 10cm or 4" pie dish that is 4-5cm (around 1¾" or 2") deep with this pastry ensuring you have plenty overlapping the sides.
  16. Repeat with the second pie.
  17. Spoon in half of the corned beef mixture into each pastry lined tin.
  18. Roll the remaining two pieces of pastry into a round shape large enough to seal the pie.
  19. Use your finger to run a little water around the edge of the pie dish and then add the lid using either a finger or a fork to crimp the pie shut.
  20. Brush each pie with a little beaten egg and then cut a small cross in the centre of the upper crust.
  21. Finally, place in a hot oven at 200°C or 400°F and cook until nicely golden brown which should take around 40-45 minutes.


Timings assume store-bought shortcrust pastry is used.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1221Total Fat: 70gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 335mgSodium: 2697mgCarbohydrates: 99gFiber: 8gSugar: 28gProtein: 48g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Jo An

Saturday 29th of April 2023

Hello, I just wanted to say your recipes sound yummy. I was born in Swansea, South Wales and learnt from my Mum how to make corn beef, potato, carrots and onion pasties. They sound very similar to your pies. I like to make my shortcrust pastry in my food processor also. I’m definitely going try your recipe.

Brian Jones

Sunday 7th of May 2023

Thanks for taking the time to write to me Jo An, food memories are a huge driver for more than a few of my recipes and this one is definitely one of them. I hope you enjoy your slice of childhood dinner :)


Monday 10th of April 2023

Thanks so much for the U.S. Metrics, it Helped me greatly to decide and try it. Oh, these were so good, savory, yummy. Keeper.

Brian Jones

Monday 10th of April 2023

You are more than welcome... I try my best to accommodate as many people as possible :)

Glad you enjoyed these, they are a real favourite in our house.


Friday 3rd of February 2023

My mum used to make a corned beef and tomato pie - diced corned beef, mixed with diced onion, herbs and a can of chopped tomatoes. All cooked in a pastry crust. I LOVED that pie! I might have to buy a can of corned beef and recreate it.

Brian Jones

Tuesday 14th of February 2023

Go for it, I'm glad to have sparked some memories :)

Gary S

Tuesday 24th of January 2023

Made this recipe, it was great! I did not have any beef drippings so used all butter. The pastry was amazing. I used two 4" springform pans. Will be making this again👍

Brian Jones

Wednesday 1st of February 2023

Awesome, so glad you enjoyed it Gary!


Sunday 4th of December 2022

Can this be made into larger single pie rather than single pies.

Brian Jones

Monday 5th of December 2022

Yes absolutely! Everything for the pie filling is cooked so your main job once the filling is done is to ensure that the filling is hot and the pie crust is cooked correctly.

You might need to cook the pie a little longer and as a result, the crust might brown a little more, test the filling to see if it is hot. The best way to do this is with a quick read meat thermometer, if you don't have one use a metal skewer stick it in the pie and let it sit for 10 seconds then see how hot it is when removed. I use my top lip to test, but be careful not to burn yourself!

If not you might want to cover the pastry with some foil when it is brown to prevent it from burning.



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