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 classic that many families grew up eating. The zesty corned beef paired with tender potatoes and encased in a golden pastry crust is hard to beat. But what if you make a pie and have leftovers? Can you freeze corned beef and potato pie?
The good news is yes, you can absolutely freeze homemade corned beef and potato pie to enjoy later. Freezing is an easy way to save time, reduce waste, and always have a serving of this savory pie ready to bake and eat when you want it.
In this complete guide, I’ll explain 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 keep tasty corned beef and potato pie for 2-3 months after baking it. Let’s get started!
Why Freeze Corned Beef Pie?
Freezing cooked corned beef and potato pie offers several advantages:
- Saves time – Freezes quickly and thaws for quick meals later
- Extends shelf life – Keeps pie fresh for 2-3 months vs. 3-4 days refrigerated
- Prevents waste – Leftover slices won’t go bad before you can eat them
- Easy storage – Slices stack flat and compactly in the freezer
- 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:
- Cool completely after baking – don’t freeze hot
- Portion into single servings if desired
- Wrap tightly in plastic wrap or foil
- 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
- Bake pie and allow to cool fully. At least 2 hours.
- Wrap slices or whole pie tightly in plastic wrap or foil. Eliminate air pockets.
- Place wrapped portions in labeled freezer bag if storing for weeks/months.
- Lay flat in single layer in freezer to freeze quickly and prevent crushing.
- 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:
- Thaw overnight in the refrigerator.
- Microwave thawed slices for 30-60 seconds until hot.
- Or bake thawed pie at 375°F for 15-20 minutes until hot in center.
- 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:
- 2-3 months in air-tight freezer wrap
- 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:
- Double wrap pie in plastic wrap and foil to prevent freezer burn.
- Use freezer-safe materials like heavy duty aluminum foil or freezer bags.
- Portion into single servings so you can thaw only what you need.
- Freeze pie uncovered until solid, then wrap or bag for long term storage.
- Label everything with contents and freeze date for easy identification later.
- Stack pies flat in freezer to prevent damage from piling heavy items on top.
- 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 keep enjoying 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!
Frequently Asked Questions
Can I freeze cooked meat and potato pie?
Yes, you can make the whole pie and cook it, then cool, cover and freeze it. Defrost in the refrigerator until fully defrosted, then reheat in the oven at 150C/300F, covered in foil for 30-40 minutes until piping hot throughout.
Can I freeze a corned beef pie?
Yes, you can freeze a corned beef pie. Make sure the pie is completely cool before freezing. Wrap it tightly in plastic wrap or aluminum foil and place in the freezer.
How do you reheat frozen corned beef pie?
Ensure any frozen items are thoroughly defrosted before reheating. Pre-heat the oven to 180 oC / 350oF / Gas Mark 4. Place pies on a baking tray and cover with foil, this prevents the pie tops from burning. Bake for 20 minutes.
How long will a corned beef pie last in the fridge?
Cooked corned beef pie can be kept safely for up to four days in the refrigerator. After that, wrap it and freeze any leftovers.
The Takeaway
Freezing leftover or extra homemade corned beef and potato pie is simple when you follow a few guidelines. Allow the pie to fully cool, wrap it tightly, and freeze in single serving portions for 2-3 months of fresh pie whenever you want it. Thaw in the fridge overnight before gently reheating in the oven or microwave. With proper freezing and storage, you can enjoy tasty corned beef pie just like it was freshly baked.
Get my latest recipes delivered straight to your inbox
Plus receive my FREE 47 page eBook featuring 9 full recipes from my book!
Corned Beef & Potato Pie Recipe
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. Aside from the pastry, this pie recipe is very easy to follow. The only things you need are corned beef, potatoes, and onions. The last time I made this, I used my own shortcrust pastry recipe. Puff pastry also works, but my dad and I both like a good buttery shortcrust pastry for pies and pasties. You can use this recipe to make one big pie, or you could make individual pasties if you’re going on a picnic with family or friends. They are easier to carry.
- 500g home-made shortcrust pastry or shop-bought ready-made pastry
- 1 can of corned beef, 340 grams, cut into small cubes
- 2 to 3 potatoes, peeled, diced and boiled until soft
- 1 big onion, fried in butter or rapeseed oil
- 1 egg, beaten for the glaze
- Salt and pepper to taste
- Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 10”/23cm pie plate or a large baking sheet for pasties. Mash the potatoes with salt and pepper and then add the corned beef; mash them together and then add the fried onions. Roll out the pastry and line the pie plate with half the pastry, trim off the edges and save the excess pastry for decorations. Spoon the corned beef filling into the middle of the pastry, leaving about 1”/2.5cm border around the edge. Roll out the remaining pastry and cover the filling with the pastry, sealing around the edges with your thumb, or with a knife/fork. (You can brush some beaten egg on the border before sealing) Trim the edges and brush the beaten egg all over the pie crust, make two a cuts for air holes in the top and decorate with excess pastry if desired. Bake for 25 to 30 minutes, or until the crust is golden brown and crisp; serve warm or cold with vegetables, salad and assorted pickles and sauces.Shortcrust Pastry Recipe:340g SR flour (12 ozs) 160g butter (6 ozs) cold water (to mix, about 30ml) pinch of saltBasic Shortcrust Pastry – my mums recipe for shortcrust pastry which uses SR flour and not plain flour for a lovely light textureMix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs. Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and “relax” for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film. Turn dough on to a floured surface and knead lightly. Roll out and use as required.
The recipe makes one large 23cm/10” pie or between 6 and 8 small individual 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. Brush with egg as above and bake for about 20 to 25 minutes.
The nutrition facts are a rough estimate based on the ingredients listed. They can change depending on the size of the serving and the use of different ingredients.
I’ve added my recipe for Corned Beef & Potato Pie to CookBlogShare
