Tom's suet crust pie from The Fabulous Baker Brothers has layers of slow cooked beef, mashed potato and zesty spring greens
For the pastry
For the first layer – beef and ale
For the second layer – mashed potato and turnip
For the third layer – wilted spring greens and lemon
Put the flour, suet and salt into a bowl. Add the cold milk, mixing all the ingredients together. Once it's all come together, wrap it up in cling film and chill it in the fridge for 30 minutes before using.
For your filling, start by making the first layer. Dust the shin of beef with the salt, pepper and plain flour. Put the butter into a hot pan and add the diced carrot, diced celery and the shallots. Then add the rosemary, thyme and the bay leaf and fry until soft. Add the seasoned meat and fry until brown, then add the beef stock and the ale. Season with salt and pepper, then put the lid on and leave it to simmer gently for 2 hours.
For the second layer, boil the potatoes and turnips until soft. Drain really well then add the butter, salt and pepper and the thyme and give them a really good mash.
To make the third and final layer, melt the butter in a frying pan. Add the shredded greens to the pan and grate the lemon zest over. Season with the salt and pepper and wilt for 5 minutes until soft.
Heat the oven to 200°C/gas mark 6. Roll out the suet crust pastry and tease it into a cake tin. Now layer the pie up: beef, potato and then the greens. Fold pastry in on top, brush with a beaten egg and sprinkle with thyme. Bake for 1 hour until golden.
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