Corned Beef Pie

This Pie may have an old-fashioned thrifty feel, but it’s ideal for a family supper, and very easy to prepare. Use good-quality tinned corned beef for the best flavour and choose a reasonably waxy potato variety such as Desiree, that will hold its shape in the pie, giving a good texture.


1 Tbsp Rapeseed Oil
1 Onion, peeled and chopped
1 Carrot, peeled and diced
1 Celery stick, washed and diced
1 medium waxy Potato, peeled and diced
25 g Parsley, chopped
1 x 400 g tin of Corned Beef. diced
1 Tbsp Tomato Puree
1 Tbsp Worcestershire sauce
1 Tsp Caster Sugar
250 g Vegetable Stock
250 g Frozen Peas
Pack of Short Crust Pastry
1 Egg, beaten for washing


Heat the Oil in a large frying pan
Fry the Onion until soft but not coloured
Add the Carrot, Celery and Potato and cook for 5 minutes
Add the Worcestershire Sauce, Tomato Puree and Sugar and cook for a further 2 minutes
Add the Vegetable Stock and continue to simmer
Add the Corned Beef
Make sure all of the ingredients are well covered
If not, add some more Stock
Continue to simmer until liquid has reduced by half, stirring occasionally
Add the Peas
Continue to simmer until the Carrots and Potatoes are tender and most of the liquid has been absorbed
Sprinkle with Parsley and leave to cool slightly
Heat the oven to 180 degrees C
Roll out two thirds of the Pastry and line a Pie dish
Dampen the edges of the Pastry with the beaten Egg
Pour in the Corned Beef mixture
Cover the Pie with the remaining Pastry
Trim and pinch together to seal
Brush the top with Egg wash
Prick in the centre with a fork
Bake for 35-40 minutes. or until golden brown
Serve either hot or cold