Sussex Corned Beef and Onion Pie

Impress Dad and sit down to an evening meal with this filling and hearty Corned Beef Pie using our soft and tender Sussex Saltmarsh Brisket joint. This pie can be paired well with some chunky home-cooked chips, buttery mash and gravy or simply enjoyed on its own as an evening snack.

Preparation time: 30-60 minutes     Cooking time: 40 minutes        Serves: 6 people


For the filling:
340g Corned Beef (homemade is fantastic! Find our recipe here)
15g Unsalted Butter
300g Nicola Potatoes, peeled and cut into dice measuring 1cm
2 Medium Carrots, cut into dice measuring 1cm
2 Celery Sticks, peeled and chopped
1 large Onion, sliced or diced
1tbsp Extra Virgin Olive Oil
2tbsp Tomato Ketchup
Freshly Ground Black Pepper (to taste)

For the Pastry:
300g Plain Flour, plus extra for rolling
175g refrigerated Butter, cubed
1 free-range egg
Pinch of Sea Salt

1. To make the filling, heat a large frying pan and melt the butter with the oil. Once it has heated, gradually add in the potatoes, carrots, celery and onion and cook over a low heat, stirring regularly until the vegetables soften and begin to colour, this should take about 15 minutes.

2.  Stir the ketchup into the vegetables and then add in the corned beef, to do this make sure you break the beef into chunky pieces and mix it in with the vegetables.

3. Season to your taste with the black pepper, as the beef is slightly salty on its own, you shouldn’t need to add salt. Remove the filling from the heat and let cool for 20 minutes.

4. Preheat the oven to 190C/375F/Gas Mark 5

5. For the pastry, use a food processor to pulse the flour, salt and butter together until it resembles breadcrumbs.

6. Whisk the egg and a teaspoon of cold water using a fork in a small bowl. Then pour most of the egg into the food processor whilst it is still running until the mixture creates a ball. Leave about a tablespoons worth of egg mixture in the bowl to use later.

7. Take the pastry out of the food processor and bring it together into a ball. Place it down onto a floured surface and take about a third of the pastry, roll it out and use it to line a 23cm/9inch pie plate or 20cm/8inch round ceramic dish. Let any excess pastry hang over the edge and brush lightly with some of the remaining egg mixture.

8. Add the filling to the pie by gently spooning it in and evening the mixture out. For the pie lid, flour the surface once again and roll out the remaining pastry. To place on top of the pie, lift the pastry using the rolling pin and gently place it over the filling. Firmly press the edges together and trim to neaten, then seal the edges using a fork.

9.  Brush the top of the pastry with the remaining egg mixture and cut across the centre of the pie and place onto a baking tray and put into the oven. The pie will need to be baked for 40 minutes or until golden brown and the filling is piping hot.

Tested and adapted from The Hairy Bikers’ recipe at:

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Sussex Corned Beef and Onion Pie

Sussex Saltmarsh Corned Beef

Try out this delicious Corned Beef recipe Using our Sussex Saltmarsh Beef. It is perfect for dinnertime, lunchtime sandwiches and suppertime snacks, Dad will be pleased! This recipe makes 12 servings so it can be refrigerated and used for different meals and snacks throughout the week and can be frozen and used again for up to 2-3 months.

Preparation time: 5 minutes       Cooking time: 4 hours             Serves: 12 people


1.5kg Sussex Saltmarsh Brisket Joint
2tbsp Sugar
125ml Raw Cider Vinegar
Handful of Cloves, whole
Handful of black peppercorns
1-2 bay leaves

1. Wash the meat in cold water and place into a large, deep saucepan and fill with water until it covers the meat. Add the sugar, vinegar, peppercorns, bay leaves and cloves. Bring the pot to boil, put the lid on and leave to simmer for 4 hours.

2. Once the meat has cooked, take the meat out of the saucepan and scrape off the fat whilst it is still hot, then serve whilst still piping hot. if using later on, let it sit and cool, then refrigerate. It can be refrigerated for up to 4 days.

Tested and adapted from:


Take a look at our Sussex Produce at:



Sussex Saltmarsh Corned Beef

Sussex Saltmarsh Beef LokLak

loklak2Picture credit:

Struggling for some quick and easy dinner recipes? Try this stir fry style Saltmarsh Beef LokLak tonight and wow everyone at the dinner table!

This recipe serves two, double up if needed for the whole family.


250g Saltmarsh Beef sliced into 1cm strips
1tbsp coconut oil
For the Marinade: 
1tsp Garlic grated
1tsp ginger grated
1 tsp fish sauce
1tsp tamari
Pinch of sea salt
For the Black Pepper dressing:
3tsp Fresh Lime  Juice
3tbs Extra Virgin Olive Oil
2tsp grated ginger
2tsp grated garlic
Pinch of sea salt
1/2tsp ground black pepper
For the Salad:
3 Classic Vine Tomatoes
1 Onion Shallots
1 sliced Avocado
1 head Cos Lettuce, shredded

1. Mix together the tamari, fish sauce, ginger, garlic and sea salt in a large bowl to create the marinade. Once all the ingredients have been mixed together place the beef into the bowl and make sure it is fully covered with the marinade. You will then need to leave it for 15 minutes at room temperature.

2. While you are waiting for your marinaded beef, prepare the black pepper dressing by combining the lime juice, olive oil, ginger, garlic, sea salt and black pepper in a jar or bowl.

3. Layer the lettuce, tomato, avocado and onion onto the plates to create the salad.

4. Heat up a large frying pan using the coconut oil on a high heat. once heated, add the beef and the remaining marinade and fry on a medium heat to your desired steak style (1 minute for medium rare).

5. Deglaze by adding 1/4 cup of water to the frying pan and scrape out any of the remaining sauce and reduce down. pour this over the beef and then drizzle with the black pepper dressing. Now you’re done!


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Sussex Saltmarsh Beef LokLak