This Tomato and Corned Beef Pie is a true taste of old-school British comfort cooking — simple, hearty, and deeply satisfying. It’s a humble dish that originated in post-war Britain, when tinned corned beef and pantry staples became the backbone of family meals.
Flaky shortcrust pastry wraps around a rich, savoury filling of soft onions, juicy tomatoes, and tender corned beef simmered in a thick tomato gravy. The flavours are homely and nostalgic — slightly tangy, meaty, and perfectly seasoned — just like the pies once found in Northern English chip shops or homemade for Sunday tea.
It’s delicious hot with mash and peas or cold with a dollop of brown sauce. A true working-class classic that proves simple ingredients can make something unforgettable.
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Ingredients
For the Filling
• Corned beef (tinned): 340 g / 12 oz
• Onions, finely chopped: 2 medium (about 250 g / 9 oz)
• Tomatoes, chopped (fresh or tinned): 400 g / 14 oz
• Tomato paste (purée): 30 g / 2 tbsp
• Worcestershire sauce: 25 ml / 2 tbsp
• Beef stock or water: 125 ml / ½ cup US / ⅓ cup UK
• Butter or oil: 15 g / 1 tbsp (US and UK same)
• Salt and pepper to taste
• Optional: 1 tsp (4 g) mixed herbs or thyme
• Optional: Little sugar to balance acidity
For the Pastry
• Ready-made shortcrust pastry: 500 g / 17 ½ oz
• 1 egg, beaten (for egg wash)
Preheat oven to 200 °C / 400 °F / Gas 6.
Bake for 30–35 minutes until golden brown.
NOTE: Mix a little mashed potatoes with the corned beef to make it go further.
#backyardchef #british #retro #cornedbeef #beef #tomato #pie
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Дата на публикация: 24 октомври, 2025
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