Teviot Pie Recipes

TEVIOTDALE PIE

Steps:

• 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.

TEVIOTDALE PIE

Steps:

• Preheat the oven to 190°C/375°F/Gas 5. Dry fry the meat in a large saucepan for about 5 minutes, until it starts to brown. Add the onion, carrot and celery and cook for a further 5 minutes, until softened. Pour the stock into the pan and add the Worcestershire sauce. Season to taste and simmer for 15 minutes, until just tender. Meanwhile, put the flour, cornflour and suet in a bowl and gradually add the milk, stirring well, to form a thick batter. Season well. Put the meat and vegetables in a 1.1 litre (2 pint) pie dish and cover with the batter mixture. Stand on a baking tray and cook in the oven for about 35 minutes, until risen, crusty and browned.

TEVIOT PIE RECIPE

Steps:

• Trim any excess fat from the steak and cut into bite-sized pieces
• Season the flour with salt and pepper, place in a Lock and Lock style box together with the steak pieces, seal the lid and shake well to coat.
• Layer the onion, meat and parsley into a buttered pie dish
• Mix the tomato purée, beef stock and mustard
• Pour the stock mixture into the dish so that the meat is about half covered.
• Cover the pie dish with tin-foil so it is completely sealed and bake for about 3 hours.
• Mash the cooled potatoes into a large bowl and with you hands, rub in the suet, flour, seasoning and baking powder. If the resulting mixture is too wet, add a little more flour.
• Store in a sealed container so it does not dry out and refrigerate whilst the pie filling slowly cooks.
• After the filling has cooked for 3 hours, increase the oven temperature to 200°C (400°F - Gas 6)
• Check the suet mixture has not become too wet and correct using extra flour - the potatoes seem to release more moisture over time.
• To prevent it sticking to the work surface, use yellow cornmeal if you have it, plain flour if not and roll out the suet. Carefully remove the tin-foil from the pie dish and and lay the crust on the pie filling.
• Bake in the oven for 20 to 30 minutes until the suet crust has risen and is golden brown.