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Traditional Corned Beef Pie

A hearty and comforting pie made with canned corned beef, cabbage, potatoes, and savory gravy, all baked under a golden crust. Perfect for easy weeknight dinners or cozy family meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pie Filling
  • 1 can corned beef roughly chopped
  • 2 cups green cabbage chopped
  • 1 yellow onion diced
  • 2 potatoes peeled and cubed
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup beef broth low sodium recommended
Crust
  • 2 prepared pie crusts 1 for bottom and 1 for top

Equipment

  • Pie Dish
  • Skillet

Method
 

  1. Preheat oven to 375°F (190°C) and grease a pie dish lightly.
  2. Chop the cabbage, dice the onion, and cube the potatoes. Break corned beef into chunks and set aside.
  3. In a skillet over medium heat, melt butter and cook the onion until soft, about 3–4 minutes.
  4. Add chopped cabbage and potatoes. Stir and cook until slightly tender, about 5–6 minutes.
  5. Sprinkle flour over vegetables and stir to coat evenly.
  6. Gradually pour in beef broth, stirring constantly until mixture thickens into a gravy-like filling.
  7. Gently fold in the corned beef and remove from heat.
  8. Line the pie dish with one pie crust. Spoon the filling into the crust and spread evenly.
  9. Place the second crust over the top, seal edges, and cut small vents in the top for steam to escape.
  10. Bake for 35–40 minutes, or until the crust is golden brown.
  11. Let rest for 10 minutes before slicing and serving.

Notes

You can prepare the filling a day ahead and refrigerate. Use pre-shredded cabbage or microwave potatoes to save time. For variations, try adding carrots, cheddar cheese, or use puff pastry as a crust.