Corned Beef Hash Pie
Turn comfort food into a show-stopping meal with this hearty Corned Beef Hash Pie! Combining a buttery, flaky pie crust with layers of creamy, seasoned mashed potatoes and a savory corned beef hash filling, this recipe is a true crowd-pleaser. Packed with vibrant veggies like peas, sweetcorn, and bell peppers, and elevated with a splash of Worcestershire sauce, each bite is bursting with rich, satisfying flavor. With its golden, buttery potato crust and easy-to-follow instructions, this dish is perfect for cozy family dinners or as a unique twist on traditional pot pies. Ready in just over an hour, this all-in-one meal pairs beautifully with a crisp side salad for a complete, comforting feast.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Butter
- 0.25 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium (diced) Yellow onion
- 1 small (diced) Green bell pepper
- 12 ounces (canned or cooked, finely chopped) Corned beef
- 1 tablespoon Worcestershire sauce
- 0.5 cup Frozen peas
- 0.5 cup Frozen sweetcorn
- 1 (for a 9-inch pie) Store-bought pie crust
- 1 large (beaten, for egg wash) Egg
Instructions
Peel and dice the russet potatoes into bite-sized chunks. Place in a pot of salted water and bring to a boil. Cook for 10-12 minutes until fork-tender. Drain and set aside.
In a large bowl, mash the potatoes with 2 tablespoons of butter, milk, salt, and black pepper. Mix until creamy but still slightly lumpy. Set aside.
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper, and sauté for 5 minutes until soft and lightly golden.
Stir in the corned beef and Worcestershire sauce, breaking up the beef with a spatula. Cook for 3-4 minutes until warmed through.
Add the frozen peas and sweetcorn to the skillet. Stir well, then cook for an additional 2-3 minutes. Remove the skillet from the heat.
Unroll the store-bought pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides of the dish. Trim any excess dough hanging over the edges.
Spoon the corned beef mixture into the pie crust, spreading it out evenly. Top with the mashed potatoes, smoothing the surface with a spatula.
Melt the remaining 1 tablespoon of butter and brush it over the mashed potato topping to create a golden crust.
Place the pie on the center oven rack and bake for 30-35 minutes, or until the edges of the crust are golden and the top is slightly browned.
Remove the pie from the oven and let it cool for 5-10 minutes. Brush the edge of the crust with beaten egg for additional shine, if desired.
Slice into wedges and serve warm. Pair with a side salad or steaming vegetables for a full meal.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 7252 mg | 315% | |
| Total Carbohydrate | 317.2 g | 115% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 32.3 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 333 mg | 26% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5596 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
