Teviotdale Pie
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
Nutrition- 1
- 1
- 10ounces beef stock or 10 ounces bouillon
- 1teaspoon Worcestershire sauce
- 8ounces self-raising flour
- 1ounce cornflour
- 3ounces shredded suet
- 10ounces milk
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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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