I added a sliced hard boiled egg as a "surprise" and omitted the carrot & celery. Lovely with Baked Beans and Daddies sauce.
Shortcrust pastry
beaten egg, to finish
For the filling
- 1 tbsp vegetable or sunflower oil
- 1 medium onion, chopped
- 1 large carrot, peeled and diced
- 2 celery sticks, diced
- 1 large potato, peeled and cut into chunks
- 6oz tin corned beef, broken into large chunks
- splash Worcestershire sauce (optional)
- salt and white pepper
Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured.
Boil the potato for 20 minutes and mash slightly.
Stir in the corned beef and vegetables, salt, pepper and sauce.
Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.
Divide the pastry into two pieces. Use to line the pie plate and to form the lid.
Spoon the filling into the pastry-lined dish. Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid.
Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown.
