Peal and thinly dice the onions

Peal and slice the potato

Add the potato and onion to a pan, bring to the boil, then simmer for 20-30 minutes (until the potato and onion is cooked and soft)

Remove the pan from the stove, drain the water and add the can of corned beef

Use a potato masher to mash the corned beef, onion and potato together

Season as you like. I add a punch of salt and pepper and a tablespoon of Worcestershire sauce.

Leave the filling to cool

Roll out the pastry and place base in pie tin (I use an ~8 inch flan tin). Spoon in the cold filling until the pie is deep filled.

Place the top of the pie on, sealing the corners.

Cut some steam holes in the top the pie and brush with a dash of milk or egg.

Pre-heat oven to 180°F.

Place pie in the center of the pre heated oven until the pastry is golden (~20 mins)

Remove from the oven when the pastry is golden

Consume