Corned Beef Pie
A hearty and comforting pie featuring savory corned beef, tender potatoes, and mushrooms, topped with fluffy biscuits. Perfect for family dinners or casual gatherings, this dish combines rich flavors and creamy textures in every bite, offering a satisfying meal with minimal fuss.
Ingredients
Instructions
- Cook peeled and chopped potatoes and sliced onion in water to cover on the stove until tender.
- Stir in the can of mushroom soup into the cooked potatoes and onions.
- Add the broken-up can of corned beef to the mixture and heat through.
- Drop biscuit dough (prepared from Bisquick) onto the hot mixture.
- Bake at 350°F until the biscuits are golden and cooked through, about 12 minutes.
- Lift a biscuit to check underneath if it is baked properly.
Tips & Substitutions
For added flavor, consider seasoning the potato and onion mixture with garlic powder or fresh herbs like thyme. If you don’t have Bisquick, you can make a simple biscuit dough using flour, baking powder, salt, and butter. For a twist, try adding peas or carrots to the filling for extra vegetables. This dish is a great way to use up leftover corned beef, making it a versatile option.
Serving Suggestions
Serve this corned beef pie with a side of pickled vegetables or a crisp green salad for a refreshing contrast. It pairs beautifully with dishes like Meat Loaf Barbecue Style or Elegant Steak And Rice, creating a hearty meal. For a comforting dinner, consider a warm bread roll on the side to soak up the savory sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out, heating at 350°F until warmed through. Alternatively, you can microwave individual portions, but be cautious not to overcook the biscuits.
Nutrition & Diet Analysis (per serving)
Each serving of Corned Beef Pie contains roughly 589 calories, with 11g protein, 79g carbohydrates, and 26g fat. It is an excellent source of potassium (39% of the Daily Value), vitamin C (31% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corned beef instead of canned?
Absolutely! If you have fresh corned beef, cook and shred it before adding it to the mixture. Just ensure it’s fully cooked and tender before mixing it in with the potatoes and soup for a delicious homemade version.
What can I substitute for mushroom soup?
If you prefer not to use canned mushroom soup, you can make a quick homemade version by sautéing mushrooms and mixing them with cream, broth, and seasonings. This will give you a fresher taste and control over the ingredients.
Can I freeze corned beef pie?
Yes, you can freeze this dish before or after baking. If freezing before baking, cover tightly with plastic wrap and aluminum foil. When ready to bake, cook from frozen, adding extra time. If baked, cool completely before freezing, and reheat in the oven for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).