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Teviotdale Pie
Emily Davenport
4 servings
15 minutes
623
British
Mains, Pies
This mouthwatering Teviotdale Pie recipe is taken from the beautiful Around Britain Cookbook. Teviotdale is a valley in the Scottish Borders, and where this tasty pie hails from! This pie is a great recipe for making a little meat go a long way.
Ingredients
- Lean minced beef 450g (1lb)
- Onion 1, peeled and chopped
- Carrot 1 large, peeled and finely chopped
- Celery 2 sticks, finely chopped
- Beef stock 300ml (½ pint)
- Worcestershire sauce 1 tsp
- Salt and freshly ground black pepper
- Self-raising flour 225g (8oz)
- Cornflour 25g (1oz)
- Shredded beef suet 75g (3oz)
- Milk 300ml (½ pint)
- Get this recipe in the Around Britain Cookbook
Directions
Preheat the oven to 190°C/375°F/Gas 5.
Dry fry the meat in a large saucepan for about 5 minutes, until it starts to brown. Add the onion, carrot and celery and cook for a further 5 minutes, until softened
- Pour the stock into the pan and add the Worcestershire sauce. Season to taste and simmer for 15 minutes, until just tender
- Meanwhile, put the flour, cornflour and suet in a bowl and gradually add the milk, stirring well, to form a thick batter. Season well
- Put the meat and vegetables in a 1.1 litre (2 pint) pie dish and cover with the batter mixture. Stand on a baking tray and cook in the oven for about 35 minutes, until risen, crusty and browned
1 comment
Does the batter not sink to the bottom of the meat if its runny