Teviotdale Pie
Rated 3.3 stars by 8 users
Category
Mains, PiesCuisine
British
Author:
Emily DavenportServings
4 servings
Prep Time
15 minutes
Calories
623
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
Recipe Note
See more recipes like this in the Around Britain Cookbook
Nutrition
Calories 623, Fat 29 grams, Saturated Fat 13 grams