Step 1

Preheat the oven to 200C, Gas Mark 6.

Step 2

Grease a 10" pie dish or cover it with baking parchment.

Step 3

Peel the potatoes and chop them into chunks

Step 4

Put the potatoes in a pan of salted water and boil until soft, usually 20-25 minutes.

Step 5

Drain the potatoes, add a little salt and pepper and mash them up.

Step 6

Remove the corned beef from the can and chop it into pieces.

Step 7

Add the corned beef to the potatoes and mash them together.

Step 8

Peel and chop the onion into small pieces.

Step 9

Add some oil to a frying pan and fry the onion until soft.

Step 10

Add the fried onion to the corned beef mixture.

Step 11

Roll out half the shortcrust pastry and line the bottom of the pie plate.

Step 12

Spoon the filling into the pastry, leaving a 2 cm gap around the edge of the pastry

Step 13

Brush the edge with beaten egg

Step 14

Roll out the rest of the pastry and use it to top the pie, sealing the edges with your fingers.

Step 15

Trim the edges. Cut two holes in the top of the pastry and glaze with beaten egg

Step 16

If you want, decorate the pie with the excess pastry

Step 17

Bake in the oven for 20 - 25 minutes, until golden