Shiben Mill Inn Slow Cooked Brisket Pie with Suet Crust & Buttered Kale

Main courseServes 4

With the summer weather on the cooler side this week, why not warm up a chilly evening with this family favourite complete with traditional suet crust and buttered kale from Shibden Mill Inn.


100ml olive oil

1kg piece of beef brisket, trimmed

3 carrots, thinly sliced

2 onions, coarsely chopped

2 celery stalks, thinly sliced

20g plain flour

750ml beef stock

500ml dry red wine

100ml red wine vinegar

5 thyme sprigs

4 fresh bay leaves

3 garlic cloves


For the pastry

300g plain flour

100g suet

50g duck fat

thyme & rosemary, chopped

10g flat parsley, chopped

50ml water

pinch of salt


  1. Dice the brisket in to 1 inch chunks then marinate in the red wine, garlic and herbs for 24 hours in the fridge.
  2. Heat the olive oil in a casserole dish. Drain the meat from the wine and place in the flour, season with salt and pepper.  Fry the meat in the olive oil until golden brown.
  3. Add the vegetables, vinegar, stock and the red wine marinade, and cook for 2-3 hours in the oven (gas mark 6) until the meat is tender.
  4. For the pastry, place all the ingredients in a mixer and slowly add the water until the mixture comes together.
  5. Empty the mixture on to a floured surface and knead for a couple of minutes, then place in the fridge for about an hour.
  6. To serve, add the brisket mix to a clean casserole pot or individual pie dishes, cover with the rolled out suet pasty and cook for a further 20 minutes.
  7. Blanch kale in salted water for a couple of minutes, then sauté in butter to serve.