Corned beef pie
A traditional British pie with corned beef, carrots and onions in a rich gravy.
Allergens: contains celery, cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 35g carbs · 10g sugars · 5g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Minced beefuse 500g | £6.75500g · £1.35 per 100g | 2 × £2.55250g · £1.02 per 100g |
| Carrotsuse 500g | £0.691kg · £0.07 per 100g | £0.44500g · £0.09 per 100g |
| Red onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Semi skimmed milkuse 200ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Celery sticksuse 200g | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Unsalted butterpack 250g · use 50g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Plain flouruse 50g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Basket total (full packs) | £12.79 | £10.54 |
| Cost of what this recipe uses | £8.67 | £7.14 |
| Per serving | £2.17 | £1.78 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep the vegetables: Peel the 500g carrots and chop them into 1cm (½-inch) even dice. Finely chop the red onion into 0.5cm (¼-inch) pieces and slice the 200g celery sticks into 1cm (½-inch) batons. Set aside in a large bowl.
- In a 24cm (9-inch) deep frying pan on medium heat, melt 50g unsalted butter until foamy. Add the flour (50g) and stir constantly for 1 minute until golden-brown and smooth. Remove from heat and set aside.
- Season the minced beef: In a large mixing bowl, combine the 500g minced beef with 1 tsp salt, ½ tsp black pepper, 1 tsp dried thyme, and ½ tsp dried rosemary. Mix gently to coat evenly.
- Cook the beef: Heat the pan on medium-high, add the seasoned beef, and cook for 5 minutes, breaking it up with a wooden spoon until browned. Pour in the 200ml semi-skimmed milk and stir. Simmer for 5 minutes until thickened.
- Sauté the vegetables: Return the flour-butter mixture to the pan on medium heat. Add the chopped onion, carrots, and celery. Cook for 8 minutes, stirring occasionally, until softened and caramelised lightly.
- Combine filling: Stir the cooked beef mixture into the veggies. Taste and adjust seasoning—add ½ tsp more salt or pepper if needed. Cool completely (at least 20 minutes) in the bowl, ensuring it reaches room temperature for safe handling.
- Preheat oven to 180°C (160°C fan)/Gas Mark 4. Grease a 20cm (8-inch) ovenproof dish with 1 tbsp vegetable oil and pour in the cooled filling. Smooth the top with a spatula.
- Bake: Place in the oven for 40 minutes until the top is golden and the edges are bubbling. Let rest for 10 minutes before serving.
Tips
- Use **cheaper minced beef** (e.g., 15% fat) to save money—just ensure it’s well‑seasoned for flavour.
- Portion the filling into **4 individual pie shapes** (e.g., 12cm pie dishes) for easy reheating. Freeze raw portions for up to **3 months**—thaw overnight in the fridge before baking.
- Reheat a **single pie** in a **23cm (9‑inch) ovenproof dish** on **low heat (160°C/140°C fan)** for **20–25 minutes**, covered with foil, until **steaming hot throughout**. **Reheat only once**.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Semi skimmed milk · about 800ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Celery sticks · about 300g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree. - Unsalted butter · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Plain flour · about 1.45kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).