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Teviotdale Pie

Originating in the Borders where good meat is taken for granted, this dish is a kind of suet pie which makes a small amount of meat go a long way. Vegetables can be incorporated with the meat under the suet crust, making it a true one-pot meal if liked.

ingredients

serves 4
450 g (1 lb) lean minced beef
1 medium onion, skinned and chopped
300 ml (1/2 pint) beef stock
5 ml (1 tsp) Worcestershire sauce
salt and pepper
225 g (8 oz) self-raising flour
25 g (1 oz) cornflour
75 g (3 oz) shredded beef suet
about 300 ml (1/2 pint) fresh milk

method

1. Put the meat in a large saucepan, preferably nonstick, over medium heat and cook in its own fat until beginning to brown. Add the onion and cook for a further 5 minutes until softened.

2. Add the stock and Worcestershire sauce. Season to taste and simmer for 15 - 20 minutes.

3. Put the self-raising flour, cornflour and suet in a bowl, then gradually stir in the milk to form a thick batter. Season well.

4. Put the meat in a 1.1 litre (2 pint) pie dish. Cover with the batter mixture. Bake at 180°C (350°F) mark 4 for about 30-35 minutes, until risen and browned.

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