This corned beef recipe His mom used to make it for him all the time, and he loved it with homemade chips and baked beans.
Corned beef and potato pie is a hearty and comforting dish that many families grew up eating. The combination of salty corned beef, tender potatoes, and a golden pastry crust is hard to beat. But what if you end up with leftovers and want to save some for later? Can you freeze corned beef and potato pie?
The good news is that yes, you can absolutely freeze homemade corned beef and potato pie for future enjoyment. Freezing is a great way to save time, reduce waste, and always have a serving of this savory pie ready to bake and eat.
In this complete guide learn how to properly freeze corned beef and potato pie including
- Why freeze corned beef pie
- How to prepare before freezing
- Step-by-step freezing process
- Thawing and reheating tips
- How long it lasts frozen
- Storage recommendations
With the right freezing and storage methods, you can enjoy tasty corned beef and potato pie for months after baking it
Why Freeze Corned Beef Pie?
Freezing cooked corned beef and potato pie offers several advantages:
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Saves time – Freezes quickly and thaws for quick meals later
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Extends shelf life – Keeps pie fresh for 2-3 months vs. 3-4 days refrigerated
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Prevents waste – Leftover slices won’t go bad before you can eat them
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Easy storage – Slices stack flat and compactly in the freezer
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Meal prep – Cook once, eat multiple times!
Freezing is ideal for leftover corned beef pie you won’t finish quickly. It also lets you bake a large pie and freeze portions for quick lunches or dinners later on.
How to Prepare Pie for Freezing
To ensure your corned beef and potato pie freezes well:
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Cool completely after baking – don’t freeze hot
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Portion into single servings if desired
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Wrap tightly in plastic wrap or foil
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Place in freezer bags if storing long-term
Wrapping tightly prevents freezer burn. Portioning allows grabbing just what you need. Make sure the pie is cooled fully before freezing for food safety.
Step-by-Step Freezing Process
To freeze corned beef and potato pie:
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Bake pie and allow to cool fully. At least 2 hours.
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Wrap slices or whole pie tightly in plastic wrap or foil. Eliminate air pockets.
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Place wrapped portions in labeled freezer bag if storing for weeks/months.
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Lay flat in single layer in freezer to freeze quickly and prevent crushing.
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Freeze for 2-3 months max for best quality and taste.
It’s fine to freeze the unbaked pie as well. Simply thaw, then bake as usual before eating.
Thawing and Reheating Tips
To thaw frozen corned beef pie properly:
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Thaw overnight in the refrigerator.
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Microwave thawed slices for 30-60 seconds until hot.
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Or bake thawed pie at 375°F for 15-20 minutes until hot in center.
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Consume within 3-4 days after thawing. Don’t refreeze.
Microwaving may make the crust soggy. Baking ensures a nice crispy crust. Just watch closely to prevent burning.
How Long Does it Last Frozen?
When stored properly at 0°F, corned beef and potato pie can be frozen for:
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2-3 months in air-tight freezer wrap
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1 month in freezer bag
The pastry may start drying out after 1 month. For best flavor and texture, bake and eat within 2-3 months.
Properly wrap your pie, minimize air exposure, and keep constantly at 0°F for maximum frozen shelf life.
Tips for Freezing Success
Follow these tips when freezing corned beef and potato pie:
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Double wrap pie in plastic wrap and foil to prevent freezer burn.
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Use freezer-safe materials like heavy duty aluminum foil or freezer bags.
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Portion into single servings so you can thaw only what you need.
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Freeze pie uncovered until solid, then wrap or bag for long term storage.
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Label everything with contents and freeze date for easy identification later.
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Stack pies flat in freezer to prevent damage from piling heavy items on top.
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Store at 0°F or below to maintain quality and taste over time.
Taking the time to properly freeze corned beef and potato pie means you can enjoy delicious slices for months to come!
Enjoy Leftover Pie Later
Corned beef and potato pie is even better when you don’t have to worry about leftovers going to waste. With proper freezing techniques, you can keep enjoying scrumptious forkfuls of this hearty pie for 2-3 months after baking it.
When a corned beef pie craving strikes, simply thaw a portion overnight and reheat gently in the oven or microwave. Freezing lets you get multiple fast meals from one baked pie.
Give your corned beef and potato pie the freezing treatment so you always have a slice of pie ready to serve!
Step By Step Instructions
You’ll find the full and printable recipe at the end of this post.
- Pre-heat oven to 200C/400F/Gas mark 6. For pasties, grease and/or line a 10″ (23 cm) pie plate or a large baking sheet.
- Add the corned beef and mash it together with the potatoes. Then add the fried onions and mix them in.
- Roll out the dough and put half of it around the pie plate. Cut off the edges and save the rest of the dough for decoration.
- Fill the pastry with the corned beef, leaving about 1″/2 of space around the edges. 5cm border around the edge. Roll out the rest of the dough and place it over the filling. Use your thumb or a knife and fork to seal the edges. (Before sealing, you can brush the edge with beaten egg.)
- Cut the edges off and brush the beaten egg all over the pie crust. Make two cuts in the top to let air in and use the extra pastry to decorate if you want to.
- Bake for 25 to 30 minutes, or until the crust is golden brown and crisp. You can eat it hot or cold with salad, vegetables, and different kinds of pickles and sauces.
- Basic Shortcrust Pastry: This is my mom’s recipe for shortcrust pastry. It has a lovely light texture because it uses SR flour instead of plain flour.
- Put the flour and salt in a bowl and rub the butter into it until it looks like fine breadcrumbs.
- Together with cold water, cut and stir with a knife to make a stiff dough. Do not over mix, light of hand is best. Put the dough in the fridge or somewhere else cool for 30 minutes to chill and “relax.” You can cover the bowl or wrap the dough in cling film to keep it cool.
- Turn dough on to a floured surface and knead lightly. Roll out and use as required.
- This recipe makes enough for one big 23cm/10″ pie or six to eight small pasties. Having said that, please keep in mind that I only made half of the recipe because there are only two of us at home right now. This is easy to do.
- Note: To make pasties, use a saucer to cut out circles and spoon filling into the middle of each one. Then, flip the pastry over and press the edges together to seal it. Use the same egg brushing method as above, and bake for 20 to 25 minutes.
Pies and Ration Book Cooking
How I make corned beef During World War II, not all meat was limited. My dad remembered eating rabbit when he visited family in Norfolk over the summer.
Even game and chicken was “off ration”, although you need to know where to get it from. Fish wasn’t rationed either, but again, it was hard to find sometimes. Corned Beef and SPAM® was a godsend for WW2 housewives from 1943 onward, and it wasn’t part of the fresh meat ration, so you just needed to save up your coupons to buy a tin or two. There were many popular corned beef recipes, with Corned Beef Hash being the most famous.
Corned Beef & Potato Pie | Easy family dinner recipe 🙂
FAQ
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