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Teviotdale Pie
Teviotdale Pie is a traditional Scottish recipe for a classic pie of minced beef and onion topped with a flour and beef suet milk-based batter that's baked until cooked through. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Teviotdale Pie.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Beef RecipesVegetable RecipesMilk RecipesBaking RecipesScottish Recipes
This is a classic beef dish from the Scottish borders that originally sought to make the most of beef trimmings. This is a slightly updated versions, more attuned to modern tastes.
Ingredients:
400g lean minced (ground) beef
1 medium onion, chopped
300ml beef stock
1 tsp Worcestershire sauce
salt and freshly-ground
black pepper
225g self-raising flour
25g cornflour (cornstarch)
75g shredded beef suet
300ml whole milk (about)
Method:
Place a large saucepan on the heat and use to fry the beef in its own fat until just beginning to brown. Ad the onion and cook for about 5 minutes more, stirring frequently, until softened. Stir in the stock and Worcestershire sauce then season to taste and simmer gently for about 20 minutes, or until the sauce has thickened.
In the meantime, combine the flour, cornflour and suet in a bowl. Gradually add the milk, stirring all the while, until you have a thick batter (about the consistency of double cream).
Transfer the meat mixture to a 1.2l pie dish then carefully layer the suet batter over the top. Set on a baking tray and transfer to an oven pre-heated to 180°C. Bake for about 30 minutes, or until the crust has risen and set a golden brown. Serve hot, cut into generous wedges.
