I was unsure whether to serve this hot or cold. In the end, I did both. We ate it warm with buttered greens for dinner then polished off the remains for lunch, cold, the following day. You will need:-

Shortcrust pastry to line and top a 20cm round pie tin, or similar
3 large old potatoes
1 onion
50g butter
225g corned beef
1 egg, beaten

• Peel the potatoes, cut them into thick slices and boil them until just tender. Drain them and leave them aside to go cold
• Peel and slice the onion and fry it in the butter until it is soft but not coloured. Drain it and leave it aside to go cold
• Cut the corned beef into thick slices
• Line your pie tin with pastry (if you want to be sure of not having a soggy bottom to your pie blind bake this layer of pastry now and leave it to go cold before continuing with the recipe)
• Layer the potatoes, onions and corned beef into the lined pie tin
• Add the pastry top to the pie and brush it with the beaten egg
• Cook in the centre of the oven at Gas4 for about 30 minutes, until golden brown and warmed through

I’m thinking that this would make a change to our usual cornish pasties for a picnic, but not until much later in the year!