Teviotdale Pie

Teviotdale Pie

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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.
Servings: 4
Calories: 625


  • 1 lb lean minced beef
  • 1 medium onion skinned and chopped
  • 1/2 pint beef stock
  • 1 tsp Worcestershire sauce
  • salt and pepper
  • 8 oz self-raising flour
  • 1 oz cornflour
  • 3 oz shredded beef suet
  • 1/2 pint fresh milk


  • 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.
  • Add the stock and Worcestershire sauce. Season to taste and simmer for 15 - 20 minutes.
  • Put the self-raising flour, cornflour and suet in a bowl, then gradually stir in the milk to form a thick batter. Season well.
  • 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.
Calories: 625 kcal
Carbohydrates: 54 g
Protein: 35 g
Fat: 29g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 91 mg
Sodium: 236 mg
Potassium: 692 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 99 IU
Vitamin C: 2 mg
Calcium: 99 mg
Iron: 4 mg
Cuisine British
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