Classic corned beef pie is so easy to make with £3.50 ingredient - recipe (2024)

Classic corned beef pie is so easy to make with £3.50 ingredient - recipe (Image: PRINCES MEATS)

Pies come in so many forms, drawing inspiration from cuisines all over the world.

The most popular pies enjoyed in the UK, however, are those with British origins, including sweet apple to meaty steak and ale.

When it comes to the classics, corned beef is another staple filling and much cheaper to make than most beef alternatives.

Sharing their recipe with Express.co.uk to mark British Pie Week, the team at Princes Meats revealed how to make this traditional comfort food.

Not only does it cook in under an hour, but the main ingredient costs just £3.50.

READ MORE: Save £50 off Ninja air fryer that 'saves time and money' this weekend with code

Corned beef is a staple British food (Image: Getty)

Ingredients

• One 340g can of Princes Corned Beef
• One tablespoon of sunflower oil
• One medium onion, peeled and chopped
• One carrot, topped, tailed and diced
• One stick of celery, finely diced
• 200g-225g peeled diced potato
• Sprinkle of grated nutmeg
• A dash of Worcester sauce
• 200ml beef stock
• 150g frozen peas, defrosted

For the pastry

• 85g hard margarine
• 85g white hard vegetable fat
• 350g plain flour
• Six tablespoons of cold water
• Milk for brushing

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Method

Start by heating the vegetable oil in a large non-stick pan, then add the onion, diced carrot, celery and potato and fry over a gentle heat for eight to 10 minutes, stirring occasionally.

Sprinkle in the nutmeg and pour the Worcester sauce before leaving to fry for a further minute. Add the stock and simmer uncovered for 15 minutes, stirring occasionally until the carrots and potatoes are cooked and the liquid has reduced.

Take the Princes Corned Beef from the tin and cut it into cubes. Add the cubes to the pan along with the peas.

Make a start on the pastry by sieving the flour into a large mixing bowl and rubbing the fats into the flour until it resembles breadcrumbs. Add the water and combine the pastry with a round-bladed knife then place the pastry in the fridge for 20 minutes in greaseproof paper to rest.

Meanwhile, preheat the oven to 190C/ 170C fan/ gas mark 5. When the pastry timer is up, roll out two-thirds of the pastry to line a 25cm pie plate. Remove any overlapping pastry with a sharp knife.

Place the corned beef hash filling into the middle of the dish leaving the edges free then dampen the edge with milk.

Roll out the remaining pastry, cover the pie with the pastry lid, pinch the edges together and decorate the top with any cut-off pieces of pastry.

Brush the top of the pastry with milk then pop in the hot oven for 45 minutes or until the pastry is golden brown.

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