Teviotdale Pie

Recipe by Millereg

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.

Top Review by Darkhunter

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.

Ingredients Nutrition


  1. Pre-heat oven to 350 F degrees.
  2. Put the meat in a large saucepan and cook over a medium heat in its own fat until it starts to brown.
  3. Add the onion and cook for a further 5 minutes until softened.
  4. Add the stock and Worcestershire sauce.
  5. Simmer for 15-20 minutes.
  6. Put the flour, cornflour and suet in a bowl, and then gradually stir in the milk to form a thick batter.
  7. Put the meat in a 20-ounce pie dish.
  8. Cover with the batter mixture.
  9. Bake for 30-35 minutes until risen and browned.

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