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Corned Beef Pie: A Proper Lunchtime Banger

Original name: Corned Beef Pie Lunch

A golden corned beef pie cut into wedges on a chipped enamel plate, showing a filling of mashed potato, onions and pink corned beef, with a small bowl of brown sauce alongside.
Prep
30 mins
Cook
55 mins
Servings
6
BritishMediumLunchDairy Free

About this dish

A corned beef pie is the kind of no-nonsense lunch that has been keeping British workers, schoolkids and picnic-goers going for generations. This version fills a shortcrust pastry case with buttery mash, sweet fried onions, and generous flakes of corned beef, all baked until the crust is golden and the filling is quietly magnificent.

It's mashy, oniony and deeply satisfying, with a hit of Worcestershire sauce and a little mustard to sharpen the edges. Serve it warm or at room temperature, cut into wedges, with a slick of brown sauce or a sharp pickle on the side.

Ingredients

UK and US measurements are both included for every recipe.

Plain flour

grain

350 g

Imperial measurement: 2¾ cups

Cold unsalted butter, cubed

dairy

175 g

Imperial measurement: ¾ cup plus 1 tbsp

Fine salt

seasoning

½ tsp

Ice-cold water

liquid

4–6 tbsp

Floury potatoes, peeled and cut into chunks

vegetable

700 g

Imperial measurement: 1½ lb

Unsalted butter, for the mash

dairy

40 g

Imperial measurement: 3 tbsp

Whole milk, warm

dairy

60 ml

Imperial measurement: ¼ cup

Onions, finely sliced

vegetable

2 medium (about 300 g)

Imperial measurement: 2 medium (about 10 oz)

Rapeseed or sunflower oil

fat

1 tbsp

Corned beef, cut into rough 2 cm cubes

protein

340 g

Imperial measurement: 12 oz

Worcestershire sauce

liquid

1 tbsp

English mustard

seasoning

2 tsp

Freshly ground black pepper

spice

½ tsp

Fresh parsley, chopped

herb

2 tbsp

Egg, beaten, for glazing

other

1

Method

1

Make the pastry

10 minutes plus 30 minutes chilling

Put the flour and salt in a large bowl. Add the cold butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs. Add the ice-cold water a tablespoon at a time, stirring with a knife until the dough just comes together. Gather into a ball, flatten into a disc, wrap and chill for at least 30 minutes.

2

Boil the potatoes

20 minutes

Put the potato chunks in a saucepan, cover with cold salted water by about 2 cm (¾ inch), and bring to the boil. Simmer for 15–18 minutes until completely tender when pierced with a knife. Drain well and leave to steam-dry for 2 minutes.

3

Mash and flavour

5 minutes

Mash the potatoes with the butter and warm milk until smooth but still a little rustic. Season with salt and pepper. Set aside to cool slightly while you cook the onions.

4

Fry the onions

12 minutes

Heat the oil in a frying pan over medium-low heat. Add the sliced onions with a pinch of salt and cook gently for 10–12 minutes, stirring often, until soft, sweet and lightly golden. Do not let them catch.

5

Combine the filling

5 minutes

In a large bowl, mix the mashed potato, fried onions, cubed corned beef, Worcestershire sauce, mustard, black pepper and parsley if using. Fold gently so the corned beef keeps some texture. Taste and adjust seasoning.

6

Assemble the pie

15 minutes

Heat the oven to 200°C (180°C fan / 400°F / Gas 6). Roll out two-thirds of the pastry on a lightly floured surface and line a 23 cm (9 inch) pie dish, letting the edges overhang. Spoon in the filling and level the top. Roll out the remaining pastry for the lid, brush the rim with beaten egg, and press the lid on. Trim and crimp the edges. Cut two small steam vents in the top and brush all over with beaten egg.

7

Bake the pie

45–50 minutes

Bake for 25 minutes, then reduce the oven to 180°C (160°C fan / 350°F / Gas 4) and bake for a further 20–25 minutes until the pastry is deep golden and the filling is piping hot. If the crust is browning too quickly, cover loosely with foil.

8

Rest and serve

10–15 minutes

Let the pie rest for 10–15 minutes before cutting. This helps the filling set so the wedges hold together. Serve warm or at room temperature with brown sauce, piccalilli or a sharp green salad.

Equipment

  • Large mixing bowl
  • Frying pan
  • Saucepan
  • Potato masher
  • 23 cm (9 inch) pie dish
  • Rolling pin
  • Pastry brush
  • Baking sheet
  • Cling film

Nutrition facts

420 kcal
Calories
22 g
Protein
52 g
Carbohydrates
36 g
Fat
4 g
Fiber
820 mg
Sodium

Tips

  • Chill the pastry thoroughly before rolling – cold dough is much easier to handle and gives a crisper, shorter crust.
  • Let the mashed potato cool a little before mixing in the corned beef so the cubes don't break down into a paste, you want distinct flakes and pockets of meat.
  • If you have leftover mash from a Sunday roast, this is the ideal place for it – just make sure it's well seasoned and not too wet.
  • The pie is at its best warm or at room temperature, which makes it a brilliant make-ahead lunch. Cool completely, then wrap and refrigerate for up to 3 days, or freeze baked wedges for up to 1 month.

Serving suggestions

  • Cut into thick wedges and serve with a spoonful of piccalilli or brown sauce.
  • Pair with a sharp apple and celery salad to cut through the richness.
  • Serve alongside a mug of strong tea for a proper British lunch.
  • Wrap individual cooled wedges for a picnic or lunchbox.

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Imogen Hawthorne

Recipe by

Imogen Hawthorne

Specialises in British cuisine

Imogen makes bangers and mash with onion gravy that she reduces for hours. She is a patient masher.

Describe yourself in three words: Mashy, oniony, banger queen.