Salt Beef Pie

Main courseServes 4

It’s definitely pie weather outside! With the autumnal chill in the air, what better supper to sit down to than a hearty Salt Beef Pie from the team at the Shibden Mill Inn.


For the filling

1kg of diced brisket, salted for 24 hours &

washed off in cold water

1 large onion

3 large carrots

2 sticks of celery

rapeseed oil & 50g butter

500ml red wine

250ml beef stock

250ml chicken stock

thyme & rosemary

5 bay leaves

50g plain flour


For the pastry

250g suet

500g plain flour

30g salted butter

picked thyme

salt & white pepper

20/30ml warm water


  1. First, make the pastry by rubbing the suet, butter, thyme & flour together in a large bowl and slowly add the water until it comes together in a dough.
  2. Lightly flour a surface and knead the pasty for a couple of minutes until everything is incorporated, the cover and place in the fridge for a couple of hours.
  3. For the best result salt the brisket in rock salt overnight. The following morning, in a large thick based pan, slowly cook off the onion, celery and carrot (which have been diced to about a 10mm dice) in the butter and rapeseed oil on a low heat – this should take around 5 minutes.
  4. Mix in the flour and cook out for another 5 minutes, before adding the salted meat, wine, stock and herbs and cooking for 1 hour on a medium heat, making sure to stir every 15 minutes so all the flour is incorporated and the sauce begins to thicken.
  5. After the pie mix is cooked, cool to room temperature and transfer to a large pie dish or roasting tray and cover with the rolled-out suet pastry.
  6. Cook for 45 minutes until the crust is golden brown.
  7. Serve with roast potatoes and Yorkshire pudding.