Teviotdale Pie

Teviotdale Pie

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Servings: 8
  • About This Recipe

    “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.”


  • 1lblean ground beef
  • 1mediumonion, chopped
  • 10ounces beef stock or 10ouncesbouillon
  • 1teaspoonWorcestershire sauce
  • 8ouncesself-raising flour
  • 1ouncecornflour
  • 3ouncesshredded suet
  • 10ouncesmilk
  • Directions

  • Pre-heat oven to 350 F degrees.
  • 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, and then gradually stir in the milk to form a thick batter.
  • Put the meat in a 20-ounce pie dish.
  • Cover with the batter mixture.
  • Bake for 30-35 minutes until risen and browned.
  • Reviews

  • “A good solid meal.I didn’t have any suet, so just deleted that from the preparation.It came out very well.I did use a bit of shredded potato, baked for 10 minutes in the oven, before putting the meat mixture in the pie pan.I just thought it would be OK, and it was.I am so happy to give one of Miller’s unreviewed recipes a posting.Made for My-3-Chefs 2009.”