Corned beef pie

Feeds a hungry family of four


1lb shortcrust pastry, homemade or ready-made

350g/12oz tin corned beef

2 large potatoes, peeled and cut into chunks

1 medium onion, peeled and chopped

2 carrots, peeled and sliced

2 celery sticks, diced, optional extra

1 tsp mustard powder, optional extra

1 tsp Worcestershire sauce, optional extra

Sea salt and freshly ground black pepper to season


1. In a large pan, boil the potatoes, onion, carrots and celery for six minutes till ‘fork tender’ with a little salt.

Drain and set to one side.

2. Divide the pastry into two balls and roll out the base with a little flour, bigger than an eight-inch (20cm) pie dish or large dinner plate.

3. Take a deep breath, then carefully remove the corned beef from the tin, breaking it up with a fork.

4. In a large bowl, add the contends from the pan, season well with salt and pepper or one of the options.

5. Using a fork, coarsely mix everything together well then pile the filling into the pastry-lined tin, levelling it out flat.

6. Roll out the pie lid bigger then the pie dish, dampen the edge with a little milk, placing the lid on top ensuring you have a good overlap.

7. Using a sharp knife, trim off the excess pastry neatly, crimp the edge with a fork, poking a few holes in the lid to allow the steam to escape.

8. Allow the pie to rest for 20 minutes while the oven is preheating, then glaze with a little milk.

9. Bake your pie for around 35 minutes at 200C/Gas Mark 6 until the pie crust is golden deep brown.

10. Allow to stand for five minutes before slicing up and serving with good gravy and seasonal vegetables, or cold the next day as a quick lunch snack.