Corned Beef Pink Pie

Corned Beef Pink Pie


Servings 6
Time Needed Prep
Ingredients 16
Difficulty Easy

Rating (click to rate)

3.9 based on 17 ratings.


  • 1 Kg Corned Beef
  • 1 tbsp Vinegar (Brown)
  • 1 tsp Ground Cloves
  • 6 Potatoes medium size
  • 1 tbsp Butter
  • 1/3 cup Milk
  • 1 Olive Oil Spray
  • 3 Puff Pastry (sheet) (2 if using square or round tin we used a heart tin)
  • 1 Egg lightly beaten to brush pastry
  • Cheese sauce
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1/2 cup Milk
  • 1 tbsp Salt And Pepper
  • 1/2 cup Cheddar Cheese grated
  • 6 Sprigs Fresh Thyme, Leave Picked

Nutrition Information

Qty per
144g serve
Qty per
Energy 316.56991666667kcalcal 219.09911208903kcalcal
Protein 11.66875gg 8.075981417024gg
Fat (total) 12.019383333333gg 8.3186559352191gg
 - saturated 5.4536666666667gg 3.7745011809014gg
Carbohydrate 40.217333333333gg 27.834552684929gg
 - sugars 2.3715gg 1.6413231863287gg
Dietary Fibre 2.1916666666667gg 1.5168599269254gg
Sodium 216.84175mgmg 150.07690998907mgmg

Nutritional information does not include the following ingredients: Vinegar (Brown), Ground Cloves, Butter, Puff Pastry (sheet)

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Have you tried out the Corned Beef Pink Pie?

You simply can’t go wrong with this kind of comfort food…Pastry, mashed potato, corned beef and cheese sauce (I know right!) and it is so amazing that even some of the children of our office staff went back for thirds!

Corned Beef Pink Pie | Stay At Home Mum

Corned Beef Pink Pie | Stay At Home Mum


  1. Place corned beef in slow cooker cover with water, add brown vinegar and ground cloves.

  2. Cook for 4 hours on high or 6-8 on low. Once corned beef is cooked, thinly slice.

  3. Place butter in a small saucepan over med-low heat. Add the flour and stir constantly until the flour is cooked off but not coloured.

  4. Add the milk, stirring as you go. If it's too thick add more milk a little at a time until you get desired consistency.

  5. Add salt, pepper, cheese and thyme and cook stirring for a couple of mins.

  6. Peel and chop potato, add to medium saucepan cover with water and bring to the boil. Reduce heat and simmer for 10 minutes or until potato are soft.

  7. Drain water; add milk and butter and mash.

  8. Preheat oven to 170°C

  9. Spray serving dishes or pie dish with olive oil spray.

  10. Line tin with pastry sheets allowing pastry to overhang.

  11. Start with lining the base with a layer of mashed potato, then add a layer of corned beef top with cheese sauce and repeat until all ingredients are used and tin is full.

  12. Fold the overhang of pastry up and bunch around the top to create a side for the pie. Brush pastry with melted butter and bake for 45-60 minutes until golden brown.

Recipe Hints and Tips:

  • Pink Pie is suitable for freezing for up to 3 months. Keep refrigerated for up to 3 days in an airtight container.
  • Add 1 teaspoon of nutmeg to your white sauce it really complements the corned beef.
Stay at home mum-Lydia
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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