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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


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)



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.

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