Oven-Baked Corned Beef & Potato Pie
A hearty, savory pie with tender potatoes, flavorful corned beef, onions, and a golden, flaky crust. Perfect for a comforting family dinner.
Ingredients
For the filling:
2 cups cooked corned beef, finely chopped or shredded
3 medium potatoes, peeled and diced small
1 small onion, finely diced
1 carrot, finely diced
2 tbsp butter
1 tbsp all-purpose flour
¾ cup beef broth
2 tbsp milk or heavy cream
1 tsp Dijon mustard
½ tsp dried thyme
½ tsp garlic powder
¼ tsp black pepper
Salt, to taste
½ cup shredded cheddar cheese, optional
2 tbsp chopped fresh parsley
For the crust:
2 refrigerated pie crusts, or homemade pastry
1 egg
1 tbsp water
Instructions
Cook the potatoes:
Place the diced potatoes in a pot of salted water. Bring to a boil and cook for 6–8 minutes, until just tender. Drain well and set aside.
Cook the vegetables:
Preheat oven to 400°F (200°C). Melt the butter in a large skillet over medium heat. Add the onion and carrot and cook for 4–5 minutes, until softened.
Make the sauce:
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the beef broth while stirring. Add the milk, Dijon mustard, thyme, garlic powder, and black pepper. Cook for 2–3 minutes, until slightly thickened.
Add the filling:
Stir in the corned beef, cooked potatoes, parsley, and cheddar cheese if using. Taste and adjust the seasoning. Remove from heat and let cool for about 10 minutes.
Assemble the pie:
Place one pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Spoon the corned beef and potato mixture into the crust and spread evenly.
Add the top crust:
Cover with the second pie crust. Pinch or crimp the edges to seal. Cut 3–4 small slits in the top to allow steam to escape.
Brush with egg wash:
Beat the egg with 1 tablespoon water. Brush the top crust generously with the egg wash.
Bake:
Bake at 400°F (200°C) for 20 minutes. Reduce the temperature to 375°F (190°C) and bake for another 25–30 minutes, until the crust is deeply golden and the filling is bubbling.
Rest and serve:
Let the pie rest for 10–15 minutes before slicing. Serve warm with peas, vegetables, or a simple green salad.
