By Lyn Funnell
This is a basic but delicious traditional Sussex pie.
The corned beef melts into the vegetables to create a bubble and squeak-type pie filling.
Us any type of pastry topping that you fancy.
The original recipe uses a shortcrust pastry, but I used puff pastry as I had some available.
Ingredients
You don’t need to be exact with your measurements. A slight deviation does no harm.
340g/12ozs Corned Beef
15g/10z butter or marge
1tblsp olive oil
300g/11oozs potatoes, diced
2 medium carrots
2 celery sticks.
I like cooking with the celery leaves as I prefer their flavour.
2-3tblsps Tomato Ketchup
Black pepper.
Only add salt if it’s needed as the corned beef is quite salty.
I added a shake of Worcestershire Sauce.
Taste the mixture and if you want to add any extra Tomato Sauce, Worcestershire Sauce, a drop of water or salt, do so.
Method
For the filling, melt the butter & oil in a pan.
Add the onion, potatoes, carrots and celery. Cook over a low heat, stirring regularly until the vegetables soften.
Do spend time on this so the potatoes soften.
Add more oil if necessary, and a small amount of water if the vegetables begin to stick.
Stir in the ketchup, to taste. Crumble in the Corned Beef and stir until heated through. Add the black pepper.
Tip into a baking dish and top with the pastry.
Bake for approx 40 minutes until the pastry is golden and the filling is hot.
