As I said in a previous post, one of my Nanna Lena‘s staples was corned beef pie – for parties sitting around the tablecloth-draped drop-leaf table in her dining room on different height seats, kids sitting down, parents standing behind trying not to lean on the sewing machine, fridge or glass cabinet; for tea (dinner) with bread and butter or baked beans, or as snack. I seem to remember it always being cut into squares, so Nanna must have made it in a deep baking tray, but it doesn’t ring a bell – my brother or older cousins might correct me.
Nanna’s corned beef pie recipe was simple, made in the same way as she made corned beef hash, just in a pastry case. I’ve adapted things a little, and it always goes down well as Nanna’s. I’ve listed both recipes here so you can take your pick.
INGREDIENTS
For the pastry:
125g butter (Nanna used Stork for Pastry)
50g lard (you can do all butter if you prefer)
300g plain flour (although self raising if fine if it’s all you’ve got in the cupboard)
1 large free-range egg
Drop of milk or cold water
For the filling:
Nanna’s recipe
3 medium-sized potatoes, roughly chopped
1 large onion, roughly chopped
1 tin corned beef, cubed
My recipe
2 medium-sized, potatoes chopped (pound coin size)
1 small leek, chopped
1 large carrot, finely chopped (pound coin size)
1 small onion, roughly chopped
2 celery stalks, finely chopped (pound coin size)
1 tin corned beef, cubed
3 tbsp tomato ketchup
Serves 12-18
METHOD:
1. In a large mixing bowl, rub the flour and fat together between your fingertips until it resembles breadcrumbs, add the egg and a drop of milk to bind together to form a dough (alternatively throw all the ingredients in a food mixer and whizz). Wrap in clingfilm and 
place in the fridge to chill.
2. Nanna’s recipe: boil the potatoes and onion in a pan until tender. Drain and return to the pan. Add the corned beef and a knob of butter and mash together using a potato masher. Allow to cool.
My recipe: In a large frying pan, heat a knob of butter and a drizzle of olive oil on a low to medium heat. Add the celery, onion, leek, potato and carrot and stir. Add a drop of water and cover. Cook for 15 mins, then add the tomato ketchup, stir and cover again. Cook for another 15 minutes or until the potato and carrot are tender. Add the corned beef to the pan and mix. Allow to cool.
3. Preheat the oven to 190°C/Gas Mark 5.
4. Dust the worktop with flour and roll out two thirds of the dough, big enough to cover a dinner plate or small pie dish.
5. Line the dish with the pastry and spread in the filling evenly.
6. Roll out the remaining pastry to form a lid. Wet the edges of the base with a little beaten egg or milk, lay the lid on top and seal with you finger or a fork. Trim off the excess pastry and make a small hole in the centre to allow the steam to escape. Brush the remaining beaten egg or milk over the top.
7. Place in the oven for 35 minutes until golden brown.
8. Leave to cool before serving. For best results, chill in the fridge for an hour, it’ll slice better.
