Traditional British Mince Beef Pie with Suet Pastry - A Forgotten Delicacy

Today a classic British gem - the Mince Beef Pie topped with Suet Pastry. In this video, we dive into the art of making this hearty, traditional dish that harkens back to the authentic flavours of Britain. We start with the finest quality minced beef, rich in flavor and carefully cooked to perfection. Then, the show's star, our suet pastry - a traditional British pastry that has sadly become less common in modern times. I will show you how to make this delicious topping from scratch, emphasizing its unique texture and taste that sets it apart from other pastries. Witness the transformation as these simple ingredients come together to form a pie that's not just a meal but a piece of culinary heritage. Topped with a golden, suet pastry crust, this pie isn’t just food; it's a delicious bite of history. Perfect for a cozy family dinner or a special occasion, this mince beef pie with suet pastry is sure to impress with its rich flavours and comforting warmth.
This is good old-fashioned British cooking. Bring this forgotten delicacy back to your table.
👇 RECIPE BELOW
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Ingredients
500g (1.1 lbs) minced beef
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon tomato paste - amzn.to/47dhHSG
1 cup beef stock - amzn.to/49pBujV
1 tbsp Worcestershire sauce - amzn.to/46WuXeV
1 tbsp Veggie mite - amzn.to/3Mt7FVA
Salt and pepper, to taste
1 teaspoon dried thyme (optional)
Suet Pastry
300g self-raising flour - amzn.to/3u3h6Vl
150 g Atora suet - amzn.to/47sYLQ5
120 ml cold water
milk wash
HYSapienta air fryer 24 l oven amzn.to/44m1EkA
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Oven 180 - 25 mins
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PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. If you click one of the links and purchase, I will receive a small commission. This is at NO extra cost to you, which will assist me in maintaining my channel and creating more videos. I appreciate your support, and thank you for considering using these links.

[@joannebrown1531]

Just made this again tonight and you're right "amazing"!!!

[@BackyardChef]

Thank you. Best, Rik

[@pixie3760]

I just love the down to earth and no nonsense cooking, just perfect.

[@BackyardChef]

Thank you. Best, Rik

[@ndlz1]

I ordered my Atora Beef Suet. You’ve been an inspiration to me wanting to bring back the forgotten recipes that fed the last generation of true grit people.

[@BackyardChef]

Appreciated. Thank you. Best, Rik

[@joannebrown1531]

Hi Rik thought I'd just let you know that I have prepared the meat and vegetables and the pastry is cooling in the fridge. I live in a very rural UK Norfolk hamlet and 3 of my neighbours have just passed my back door and asked what I am cooking as the smells coming from my back door are amazing!! So I've told them and shown them the channel and what im doing. They are amazed that something so simple can smell so delicious !!! I will send them a picture of the finished product later when it's cooked together and offer them some, so hopefully they will join your channel!! We are all about good home cooking here and this is going down a treat!!!

[@BackyardChef]

Amazing, Joanne. Just amazing! Thank you. Best, Rik

[@joannebrown1531]

Rik you want to know what happened!! Well they absolutely loved it!! There's only about 8 houses around here and there's a lot of interest in this!! Suet pastry they say """ so full of calories " but once they tried it they really got into it!! So tasty and fulfilled I'm hearing!!! Goodon you!!! It tastes delicious 😋

[@joannebrown1531]

Well done Rik!!!!

[@joannebrown1531]

What's happening tomorrow for dinner,!!!!

[@joannebrown1531]

@@BackyardChef you're very welcome

[@johnbaldwin143]

I do enjoy making suet pastry for my pies and puddings. Nice!

[@BackyardChef]

Thank you. Best, Rik

[@frankyw8803]

Mouth watering here hahaha

[@BackyardChef]

Thank you. Best, Rik

[@ALH.Poppins]

Love your accent although I haven’t a clue where in England. Sadly these recipes will die out, perhaps I’m wrong. I was born in 1973 and growing up my mother always told how rewarding it was to produce a hot meal from ingredients that don’t cost the earth. She taught me to cook which has absolutely benefited me in my adult hood. I searched suet pie and stumbled upon your site, Traditional English cooking that tastes absolutely delicious. I’m originally from Norfolk and was spoilt with ingredients using pheasant and partridge I’m fed watching chefs that andypandy around throwing pepper/ god knows what over your shoulder. I’m now able to google/youtube your recipes & understand amounts etc to use. Thank u x

[@BackyardChef]

Thank you for sharing. There are full ingredient lists in the description - you have to scroll down. Hope you try and enjoy some of the recipes. I'm a home cook now and I believe, like you there is a huge benefit for everyone to be able to cook. I do try to make the meals as simple as possible. Best, Rik

[@pamelataylor3537]

I’ve been in Australia for about 64 years and I remember my Mum making suet for steak and kidney and other things and my Dad got high cholesterol and heart disease so there went the suet pastry, no more steak and kidney and no more dumplings with our stew. She did make pastry another way and dumplings too but thought I’d tell you why we stopped using suet. I thought you hadn’t steam suet but that must have just been the way my Mum used it. All I know is I miss suet pastry and suet dumplings. I’ve never cooked with it but I’ll try and get some here in Australia. It used to be in the supermarkets all the time but not any more, only if they get a delivery of British food in the supermarket. OMG!!! Now I have a craving for suet pastry, it was always my favourite although I got used to making pastry with margarine and dumplings with margarine too, oh yeah and mushy peas. Where I used to live if you buy a pie I’d always get them to lift the lid up and put mushy peas under the lid but where I live now they look at you stupid if you ask for a pie with peas, the only thing they put with a pie here is crappy tomato sauce which I really loathe. TFS this video. I know I’m subscribed properly but I’ve never once had a notification of any videos from you, well except for today, I didn’t even remember subscribing to you, so it must have been a while ago. Look forward to more videos from you now.

[@BackyardChef]

Thank you for your comment, enjoyed reading it. Good luck in finding the suet over there. Best, Rik

[@deirdrelewis1454]

We can’t get suet in South Africa either. The only substitute is Holsum…a vegetable fat. My mom also made steak and kidney pie and pudding using the Holsum. Since I never tasted suet pastry, hers always tasted good to me. Unfortunately, I’m not good at pastry but I keep trying.

[@BackyardChef]

Keep trying its not that hard really. Best, Rik@@deirdrelewis1454

[@kerrypocock1075]

❤ nom nom 😋

[@BackyardChef]

Thank you. Best, Rik

[@neilanthonyhaywardlewis8978]

Proper comfort food Rik, proper pastry 😊

[@BackyardChef]

Agreed, nowt like comfort food filling you up. Keeps you going for ages. Best, Rik

[@everydayden5826]

I have a deep appreciation and fascination for the traditional ways of cooking. Usually nothing fancy but just simply delicious. There are just some things that are meant to be. Pie crusts ( here in America anyway ) made with lard as my mother always did, and your Yorkshire puddings cooked with suet in the tins as it has been done for ever. The proof is in the flavor and consistency. I agree with you on cooking onions with the meat, as I do it all the time. The exception is if I am caramelizing my onions first. Just like with mushrooms, you can't brown or caramelize them as long as there is any water present. I just realized that I'm telling a chef something found on day one of a cooking 101 class, ha ha ha. Sorry mate ! No insult intended. But maybe a new cook reading this will learn something they didn't already know. I know that I'm always excited when I learn a new thing about cooking that I didn't know. Cheers my friend !! -- den

[@pammyb1972]

I love suet pastry, I make it all the time 😊 it's great on top of meat and potato pie too 😋

[@BackyardChef]

I agree! Thank you. Best, Rik

[@PaulaHay-f2j]

Go rik bring out the suet love it ❤❤❤❤❤❤

[@BackyardChef]

Thank you, Best, Rik

[@joannebrown1531]

Wow!!! Got to make this it really looks good!! I sometimes do a mince & vegetable dish but never thought about topping with pastry!!! Thanks Rik

[@BackyardChef]

Thank you. Best, Rik

[@Wisdom-Nuggets-Tid-Bits]

DELISH!! I shall try this!! Blessings.

[@simonlear3529]

Really enjoying the videos Rik, my recent favourite was the Australian floater and the Ikea meatballs, Obv 2 separate vids - Thanks Simon

[@BackyardChef]

Cheers, Simon, all easy recipes on here. Best, Rik

[@purpl3cow]

Yum… gonna get hubs to make this soon 😂

[@BigAcegoff]

😋😋😋😋😋😋😋 Nice got to try these 👍👍👍

[@BackyardChef]

Its the best pasty by far in my opinion, but I love the school recipes. Best, Rik

[@kirsiselei8703]

I bet that is worth makeing❤ Im going bext week south of Finland. Trying to find that suet from there to make this 👍. Thx❤👋🇫🇮

[@BackyardChef]

Good luck! Best, Rik

[@michaelbratton3319]

7:30 sunday morning stomach rumbling watching Ric poke suet pastry/beef mince in his face?"come on now!"im compelled to make that now😂from BIGMICK IN THE UK 🇬🇧

[@BackyardChef]

Cheers, Mick, aye it's an enjoyable one. Best, Rik

[@bradh74]

The original pot pie! Meat pies are still around they've just changed a little so they can mass produce them. My home made pot pie isn't the best, yet. Not giving up I'll just keep trying. Ever try the Bisquick version? It's really fast and not half bad. Nice video, Thanks Rik!

[@BackyardChef]

I haven't I do not think anyway. Thank you. Best, Rik

[@kevowski]

Hi Rik My mum makes a steamed bacon & onion pudding, like a steak & kidney one with suet pastry. It’s absolutely delicious and a proper winter warmer😊 BTW, Atora is nearly £3 a box here now😳 Thank you for sharing👍🏻

[@Wisdom-Nuggets-Tid-Bits]

Sounds wonderful!!

[@kevowski]

@@Wisdom-Nuggets-Tid-Bits 😊

[@leighDrusllalyle2304]

Hi Rik, I think I have discovered something and that is that in the USA suet is known as beef tallow. So it IS available over there 😊

[@BackyardChef]

Fantastic. Thank you. Best, Rik

[@PatriciaHaaker]

Funny thing though, beef tallow is expensive, but the suet isn’t through the internet. Of course, I want the expensive tallow, I’m spoiled!

[@JacquelineBaylis1948]

love suet pastry, what can I use instead of suet if I can't buy it here in Spain

[@stevewalsh9806]

Hi Rik , Grew up on this , mam Always had atora in cupboard . It tasted exactly as i remembered, what a great recipe. Many thanks . How about old skool spam fritters p.s. about time for your cook book lol redcar steve

[@BackyardChef]

My pleasure. I'm just making spam actually. So that is doable. Thank you. Best, Rik

[@michaelboldys3330]

I'll have it all except for the mint sauce.

[@PaoloBanke]

I love suet pastry my favourite being Steak and Kidney pudding, dumpling in a stew as well. I find it to be a bit of a sponge soaking up all the flavour from the meat and gravy. Health wise well those now in their eighties, nineties and above were brought up on suet pastry and all sorts of other so called bad for you. I think at one time Atora Suet would have been as common as salt and pepper in most households and every shop stocked it, now you have to almost hunt it down :(.

[@BackyardChef]

Yes it was everywhere - It slowly went out of fashion with all the healthy cooks and adverts etc - However its actually ok for us. Thank you. Best, Rik

[@lindab8397]

I think it needs a bit more gravy , looks a bit dry. But suet pastry is lovely , and I agree can’t understand why it’s not used much anymore .

[@minuteman4199]

Part of the reason we don't make these things like this anymore in Canada is because suet, which was common in my youth is almost impossible to find now.

[@BackyardChef]

Yes, it's lost its favour, which is a real shame. Best, Rik

[@janwong9437]

A splash of malt vinegar on the mushy peas and gravy over the pie 👍

[@BackyardChef]

Yes, please. Best, Rik

[@susanbearchell6436]

I buy ATORA all the time but ive never seen it like that before. I would have thrown that away thinking it had gone off.

[@BackyardChef]

That's what happens when its 38 degrees. Thank you 😋 Best, Rik

[@Ant-dx8yt]

Yes to everything, but not sweetcorn, that's disgusting stuff.... Who's hungry now?🍽️

[@elliesambrook5929]

No measurements

[@BackyardChef]

full ingredient list

[@harrybond007]

You are right, it looks ugly, not one of your best recipes

[@BackyardChef]

It's good old-fashioned comfort food where they only used pasty for the top - saving on pastry, I reckon. Best, Rik

[@bulletproofblouse]

You call it an "open pie", a fancy diner might call it a "post-modern, deconstructed pie" and charge an extra £6 for it. 😂 You're saving us money hand over fist ere, Chef!

[@BackyardChef]

Thank you. Best, Rik