Tri-pie recipe
A suet crust pastry pie, filled with three different layers: beef, potatoes and lemony spring greens.
Ingredients
- 500 g plain flour
- 250 g beef suet
- 1 good pinch of salt
- 250 ml cold milk
- 17.6 oz plain flour
- 8.8 oz beef suet
- 1 good pinch of salt
- 8.8 fl oz cold milk
- 17.6 oz plain flour
- 8.8 oz beef suet
- 1 good pinch of salt
- 1.1 cups cold milk
- 1 kg shin of beef, diced
- 1 good pinch of plain flour
- 1 pinch salt and pepper
- 1 knob of butter
- 1 carrot, diced
- 1 stick of celery, diced
- 5 shallots, peeled
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 bay leaf
- 250 ml beef stock
- 250 ml ale
- 2.2 lbs shin of beef, diced
- 1 good pinch of plain flour
- 1 pinch salt and pepper
- 1 knob of butter
- 1 carrot, diced
- 1 stick of celery, diced
- 5 shallots, peeled
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 bay leaf
- 8.8 fl oz beef stock
- 8.8 fl oz ale
- 2.2 lbs shin of beef, diced
- 1 good pinch of plain flour
- 1 pinch salt and pepper
- 1 knob of butter
- 1 carrot, diced
- 1 stick of celery, diced
- 5 shallots, peeled
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 bay leaf
- 1.1 cups beef stock
- 1.1 cups ale
- 3 medium potatoes, peeled and cut into chunks
- 3 turnips, peeled and cut into chunks
- 1 knob of butter
- 1 pinch salt and pepper
- 1 pinch of thyme leaves
- 3 medium potatoes, peeled and cut into chunks
- 3 turnips, peeled and cut into chunks
- 1 knob of butter
- 1 pinch salt and pepper
- 1 pinch of thyme leaves
- 3 medium potatoes, peeled and cut into chunks
- 3 turnips, peeled and cut into chunks
- 1 knob of butter
- 1 pinch salt and pepper
- 1 pinch of thyme leaves
- 1 knob of butter
- 2 heads of spring greens, shredded
- 1 lemon, zest only
- 1 pinch salt and pepper
- 1 knob of butter
- 2 heads of spring greens, shredded
- 1 lemon, zest only
- 1 pinch salt and pepper
- 1 knob of butter
- 2 heads of spring greens, shredded
- 1 lemon, zest only
- 1 pinch salt and pepper
- 1 egg beaten with a pinch of salt pinch of fresh thyme leaves
- 1 egg beaten with a pinch of salt pinch of fresh thyme leaves
- 1 egg beaten with a pinch of salt pinch of fresh thyme leaves
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 45 mins
- Cooking Time: 270 mins
- Serves: 6
Step-by-step
- Mix the flour, suet and salt together in a bowl. Add the cold milk and bring it all together into a dough. Wrap in cling film and chill in the fridge for 30 minutes.
- For the first layer of filling, dust the shin of beef with flour, then season it. Put the butter into a large, hot pan and add the carrot, celery, whole shallots, rosemary, thyme and bay leaf, and fry for 2–3 minutes. Add the seasoned meat and fry until brown, turning it over once to brown the other side. Add the beef stock and the ale, season again, cover and leave to simmer gently for 3 hours.
- For the second layer, cook the potatoes and turnips until soft. (Separately, because they won’t take the same amount of time). Test with a knife point for tenderness, then drain, put them in a bowl and add butter, salt and pepper and thyme. Mash them well.
- For the final layer, melt the butter in a frying pan. Add the greens, lemon zest and seasoning. Wilt for 5 minutes until soft.
- Heat the oven to 200°C/Gas 6. Roll out the suet crust pastry to 5mm thin and tease it into a cake tin of 22–23cm diameter, covering the base and extending up the sides. Now layer the pie: beef, then potato, then the greens. Fold the pastry in over the top, brush with egg wash and sprinkle with thyme. Bake for 1 hour until golden.
Glorious British Grub by The Fabulous Baker Brothers: Tom and Henry Herbert is published by Headline in hardback and priced £20. Photo copyright, Chris Terry.
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