Teviotdale Pie
1
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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.
- Ready In:
- 1hr
- Serves:
- Units:
1
Person talking
ingredients
- 1 lb lean ground beef
- 1 medium onion, chopped
- 10 ounces beef stock or 10 ounces bouillon
- 1 teaspoon Worcestershire sauce
- 8 ounces self-raising flour
- 1 ounce cornflour
- 3 ounces shredded suet
- 10 ounces milk
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.
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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.Reply
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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.
