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Tri Pie Recipe

Tom's suet crust pie layers slow cooked beef, mashed potato and zesty spring greens

Serves 6


For the pastry

  • 500g plain flour
  • 250g beef suet
  • Good pinch of salt
  • 250ml cold milk

For the first layer – beef and ale

  • 1kg shin of beef, diced
  • Good pinch of plain flour
  • Knob of butter
  • 1 carrot, diced
  • 1 stick of celery, diced
  • 5 peeled shallots
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 bay leaf
  • 250ml beef stock
  • 250ml ale

For the second layer – mashed potato and turnip

  • 3 medium potatoes, cut into chunks
  • 3 turnips, peeled and cut into chunks
  • Knob of butter
  • Pinch of thyme

For the third layer – wilted spring greens and lemon

  • Knob of butter
  • 2 heads of spring greens, shredded
  • Zest of 1 lemon

To finish

  • 1 egg, beaten
  • Pinch of fresh thyme leaves


1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Recipe from The Fabulous Baker Brothers, Published by Headline