Tri-pie recipe

Name: Tri-pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg (2.2lbs) 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 (8.8fl oz) beef stock; 250 ml (8.8fl oz) 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; 500 g (17.6oz) plain flour; 250 g (8.8oz) beef suet; 1 good pinch of salt; 250 ml (8.8fl oz) cold milk; 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

Servings: persons

1 kg (2.2lbs) 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 (8.8fl oz) beef stock
250 ml (8.8fl oz) 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
500 g (17.6oz) plain flour
250 g (8.8oz) beef suet
1 good pinch of salt
250 ml (8.8fl oz) cold milk
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
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.

2055

kcal

Calories

118

Fat

152

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 kg (2.2lbs) shin of beef, diced, 1 good pinch of plain flour, 1 pinch salt and pepper, 1 knob of butter, and more.

Yes, Tri-pie recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions