Palfrey’s famous beef and egg pie

Our beef and egg pie is known throughout Looe and the surrounding area as being one of the best there is.

Make sure you buy fresh beef mince, fresh eggs and pastry (bought is fine) and then get into the kitchen and bake yourself or the family one of Cornwall’s finest pies. It’s delicious.


1 kilo minced beef
Pastry (to line tin)
Stock cube to make gravy
Cornflour to thicken


  1. First, place the minced beef into a saucepan, season and cover with water.
  2. Bring water and beef to the boil then simmer and cook for 30 minutes from the time the water starts to boil. Do not let the water in the pan boil dry as you will want this for the gravy.
  3. While the beef is cooking, line a dish with pastry not forgetting to grease the tin first. Make sure you make enough pastry for a lid as well.
  4. Once the mince has cooked, add a stock cube and thicken with cornflower. Allow the filling to cool for a while before transferring to the pastry lined dish.
  5. Depending on the size of your dish, crack whole eggs on top of of the minced beef and gravy. A pie for four people should have four eggs Рone in each portion when cut open.
  6. Now, cover the pie with your pastry lid and glaze with milk and egg.
  7. Bake for 30 minutes gas mark 5 or 180C.
  8. Remove from your oven and serve.

Hints and tips

When cracking your eggs, it is advised that you crack them one by one into a cup and then pour them on to the filling. This will prevent you wasting any ingredients should an egg be off and avoid any shell getting into the pie.