The GBK Cookbook

Applied Ability Awards

The British Food Trust

Other








Recipes

   Teviotdale Pie

recipe image
Originating in the Scottish 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.
Ingredients
Serves: 4

450 Gram Lean minced beef (1 lb)
1 Medium Onion, chopped
300 Ml Beef stock ( 1/2 pint)
1 Teaspoon Worcestershire sauce
225 Gram Self-raising flour (8 oz)
25 Gram Cornflour (1 oz)
75 Gram Shredded suet (3 oz)
300 Ml Milk ( 1/2 pint)
Method
Pre-heat oven to 180 °C / 350 °F / Gas 4.

Put the meat in a large saucepan and cook over a medium heat in its own fat until it starts to brown. Add the onion and cook for a further 5 minutes until softened. Add the stock and Worcestershire sauce. Simmer for 15-20 minutes.

Put the flour, cornflour and suet in a bowl, then gradually stir in the milk to form a thick batter. Put the meat in a 1.1 litre (2 pint) pie dish. Cover with the batter mixture. Bake for 30-35 minutes until risen and browned.



Top of pagePrevious page