-
1
Mix the flour, suet and salt together in a bowl.
-
2
Add the cold milk and bring it all together into a dough.
-
3
Wrap in cling film and chill in the fridge for 30 minutes.
-
4
For the first layer of filling, dust the shin of beef with flour, then season it.
-
5
Put the butter into a large, hot pan and add the carrot, celery, whole shallots, rosemary, thyme and bay leaf, and fry for 23 minutes.
-
6
Add the seasoned meat and fry until brown, turning it over once to brown the other side.
-
7
Add the beef stock and the ale, season again, cover and leave to simmer gently for 3 hours.
-
8
For the second layer, cook the potatoes and turnips until soft.
-
9
(Separately, because they wont take the same amount of time).
-
10
Test with a knife point for tenderness, then drain, put them in a bowl and add butter, salt and pepper and thyme.
-
11
Mash them well.
-
12
For the final layer, melt the butter in a frying pan.
-
13
Add the greens, lemon zest and seasoning.
-
14
Wilt for 5 minutes until soft.
-
15
Heat the oven to 200C/Gas 6.
-
16
Roll out the suet crust pastry to 5mm thin and tease it into a cake tin of 2223cm diameter, covering the base and extending up the sides.
-
17
Now layer the pie: beef, then potato, then the greens.
-
18
Fold the pastry in over the top, brush with egg wash and sprinkle with thyme.
-
19
Bake for 1 hour until golden.
