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Teviotdale pie

Teviotdale Pie

This mouthwatering Teviotdale Pie recipe is taken from the beautiful Around Britain cookbook.

 

Best British Regional Recipes: Scotland

Teviotdale is a valley in the Scottish Borders, whose principal town is Hawick. This border country has a turbulent history, and saw numerous clashes between Scots and English. This tasty pie from the region is a great recipe for making a little meat go a long way.




Teviotdale pie

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)

Instructions

1

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.

2

Pour the stock into the pan and add the Worcestershire sauce. Season to taste and simmer for 15 minutes, until just tender.

3

Meanwhile, put the flour, cornflour and suet in a bowl and gradually add the milk, stirring well, to form a thick batter. Season well.

4

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.

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