Skip to content
Cornish pasty-inspired pie recipe

Cornish pasty-inspired pie recipe

1 rating

In this warming winter pie, the beef, carrot and swede filling is cooked with ale to give a lovely depth of flavour. Serve with a side of steamed kale. See method

  • Serves 6
  • 20 mins to prepare and 1 hr 45 mins to cook
  • 533 calories / serving


  • 2 onions, peeled and roughly chopped
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 carrots, roughly chopped
  • 2 sticks celery, cut into 1cm slices
  • 500g stewing beef, preferably chuck from the butchery counter, cut into 2cm pieces
  • 2 tbsp flour
  • 250ml amber ale
  • 100ml strong beef stock, made with 1 beef stock cube
  • 2 potatoes, unpeeled, cut into chunky half moons
  • 1 swede, peeled and cut into chunky half moons
  • 1 x 375g pack shortcrust pastry
  • 1 egg, beaten
  • steamed kale, to serve (optional)

Each serving contains

  • Energy

  • Fat

    26g 38%
  • Saturates

    9g 46%
  • Sugars

    11g 12%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 47.2g Protein 25.1g Fibre 4.3g


  1. Fry the onions in the oil for 5 mins until softened. Add the garlic, carrots, celery, beef and flour. Stir well and season with a good grind of black pepper.​ 
  2. Pour in the ale and beef stock, cover and cook for 45 mins. Stir every 15 mins or so. Take off the heat, and allow to cool to room ​ temperature. (You can freeze the mixture at this point; defrost to room temperature to continue).​ 
  3. Preheat the oven to gas 6, 200°C, fan 180°C, fan. Starting with the potato and swede slices, layer the sliced potato and swede in a pie dish with the meat mixture, seasoning well with black pepper between layers, until everything is used up.​ 
  4. Line the edges of a pie dish with strips of pastry, pressing them on to the rim, then brushing with beaten egg. Drape the pastry over the dish, and press the edges into the ​pastry strips lining the rim. Cut a small cross in the centre to allow the steam to escape. To crimp: using the back of a table knife, pull the pastry back from the edges, while pressing down one side with your thumb, to create a scalloped effect. Repeat around the circumference of the pie.​ 
  5. Brush the pastry with egg wash, place on a baking sheet in the oven and bake for 1 hr until golden brown and cooked through. To test if the potato and swede are cooked, press a knife through the pastry to the base of the pie, it should slide back out easily. Remove and serve with steamed kale and a large glass of Doom Bar.​

See more Pie recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.