Teviotdale Pie is a traditional dish from the Borders region of Scotland, particularly around Hawick. This area, known for its turbulent history marked by numerous clashes between Scots and English, is also famed for its culinary traditions, including the Teviotdale Pie. The pie is thought to have been created to make a hearty meal using only a small amount of meat.
The main ingredient in Teviotdale Pie is usually minced beef, complemented by onions and occasionally other vegetables. A distinctive feature of this dish is its thick and hearty suet crust, which is sometimes flavored with herbs. The pie is a testament to the culinary ingenuity of the region, turning a small quantity of meat into a satisfying meal.
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👇 RECIPE BELOW
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Ingredients
- 650 g beef mince
- Lard - Butter and oil
- 2 onions diced
- 2 cloves garlic minced - optional
- 1 tsp dried Thyme
- Salt and pepper to taste
- 1 ½ tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1 tbsp Vegemite - optional
- 600 ml beef stock
- Cornstarch slurry - 1 tbsp cornstarch 2 tbsp water mixed on standby if gravy does not thicken.
- Salt and pepper to taste
- potatoes cubed
- frozen veg
For the Suet Crust Topping
- 340g self-raising flour
- 40 g cornflour
- 120 g shredded suet (beef or vegetable)
- 450 ml milk
- 1 teaspoon dried thyme (optional)
- ½ tsp salt
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Негізгі бет Тәжірибелік нұсқаулар және стиль Teviotdale Pie a TIMELESS CLASSIC pie from the Borders of Scotland's Yester Year
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