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Step 3 Add the Marmite and water, stir to combine and cook for a further 5 minutes, or until the water has reduced by half and the potatoes are nearly cooked.Stir and cook for 5 minutes or until the onions turn translucent and the potatoes are starting to soften slightly. Step 2 In a frying pan over a medium heat, add oil, carrots, celery, onion, potato, salt and pepper.Step 1 Preheat the oven to 200☌ (180☌ Fan), and lightly grease a 20 inch pie dish.This is definitely a recipe I'll be cooking for years to come and always gives me the hit of nostalgia and comfort every time. But we've used shop bought to make your life easier, if you go for a good quality, all butter range you won't taste the difference! The addition of Marmite mixes with the meat juices and gives us a ready made gravy with a umami undertone.

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But this pie was always special, and one that personifies my grandparents, comforting, nourishing and full of love.īack in the day, Nan would make homemade pastry. Once I'd broken through the shortcrust pastry, into the meaty centre and mopped up that gravy, I was hooked!Īfter school, there was only a few dishes in rotation like Spaghetti Bolognese, Chicken Casserole and meat and two veg. My Grandad would tell me, 'No! It's luverly' his head would be down and the plate cleaned before you knew it. I remember turning my nose up at corned beef out of a tin and thinking it was a strange war time food.

But every now and then, Nan would make this pie. Raised in the Midlands, Grandad only enjoyed simple British food that had to be served hotter than the sun - In temperature, not spice! He couldn't stand the smell of cumin, even frying garlic was sometimes a step too far. As a favourite of my Grandads, my Nan would whip this up and serve with steaming hot gravy and heaps of veg crammed around a doorstep wedge of pie. Corned Beef Pie has a special place in my heart.