Preheat oven to 200ºC (390ºF). Melt the butter in a saucepan over low heat. Add the flour and cook, stirring, for 5–7 minutes or until golden and sandy in texture. Gradually whisk in the stock and milk, increase the heat to medium and cook for a further 5 minutes or until thickened. Add 400g shredded corned beef, the carrots and half the onions, peas and parsley and stir to combine. Spoon into 4 x 1 cup-capacity (250ml) ovenproof dishes and place on a baking tray. Cut the pastry into 4 x 10cm rounds and place over the pies. Brush with egg. Top with remaining onions and bake for 20 minutes or until puffed and golden. Makes 4.

1.5kg corned silverside or brisket
3 bay leaves
12 peppercorns
6 cloves
⅓ cup (80ml) malt vinegar
½ cup (90g) brown sugar
6 pickling onions
1 bunch baby carrots, trimmed and peeled
Place the beef in a large, heavy-based deep saucepan. Add the bay leaves, peppercorns, cloves, vinegar, sugar, onions and enough water to cover. Place over high heat and bring to the boil.
Reduce the heat to low, cover and simmer for 1 hour 30 minutes or when the beef is firm to the touch. Add the carrots in the last 5 minutes of cooking. Use a slotted spoon to occasionally skim the foam from the surface. Serves 6.