Step 1

Peel the potatoes and bring to the boil in a pan of salted water, do the same for the carrots - peel and dice them then simmer for 20 minutes until just cooked.

Step 2

When the potatoes are cooked (Soft) remove them from the heat and drain them. Remove the carrots and drain. Add 20 g of salted butter to the potatoes and mash them with a potato masher.

Step 3

When the potatoes are mashed season them with the black pepper.

Step 4

Open the tin of corned beef and chop it up into chunks. Add these chunks of corned beef to the potatoes and continue to mash them into the spuds.

Step 5

Add the carrots to the mix and combine well with a wooden spoon.

Step 6

Combine the Flour and salt in a mixing bowl Add the cubed butter and combine with your fingers until it resembles breadcrumbs. Add the water and mix together with a fork until it starts to come together.

Step 7

Turn out onto a lightly floured surface and form into a ball of pastry. Wrap in cling film and refrigerate for 30 minutes before rolling.

Step 8

Line the bottom of a pie dish with the pastry , then add the filling. Top with a pastry lid, egg wash and bake 200 c for 25 minutes.