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A favourite home style pie best served with warm with cabbage & pickles or cold as part of a buffet.


Method for the beef

  1. Steam the potatoes, onion and swede ideally over the simmering salt beef pan until fully cooked & tender, around 15 minutes then crush together with a fork & chill
  2. Shred the beef then mix through the crushed potato mix and add chopped parsley & black pepper to taste.

Method for the salt beef brisket (poach)

  1. Place the salt beef into a deep saucepan & rinse under cold running water for a couple of minutes.
  2. Bring the salt beef to the boil in a large pan of water then skim any impurities that rise to the surface.
  3. Add the vegetables, peppercorns & herbs then cover & simmer for 2½ hours, until the beef is tender when pierced with a skewer at the thickest point.
  4. Leave the beef to cool in the cooking broth.

Method for the pastry

  1. Sift the flour into a large bowl then add the salt, butter & lard.
  2. Gently rub the fats into the flour until the mix resembles fine breadcrumbs.
  3. Add the beaten egg & a little water mix together to create a dough, adding too much water or overworking will make the pastry tough.
  4. Wrap in cling film & chill for a minimum of 30 minutes or up to 2 days.

To assemble the pie

  1. Preheat the oven to 200°C or 180°C fan assisted (gas 5).
  2. Brush an oblong pie tin with melted butter then dust with flour
  3. Roll out ⅔ of the pastry to the thickness of a coin & line the base
  4. fill the pie with the chilled meat mix, brush the edges with a little egg wash then roll out the remaining pastry, make 3 small cuts in the centre & layer over the top of the pie & seal together using your thumb & index finger to form a crimp
  5. Bake for 1 hour or until the pastry is golden & crisp
  6. Leave to cool for 30 minutes before removing from the tin & serving.

To serve

Buttered cabbage hearts, brown sauce & a glass of Stout.