Teviotdale Pie

Teviotdale Pie

Hailing from the Borders region in Scotland, this tasty recipe is ideal for chilly winter days and long dark nights, when hearty comfort food takes centre stage.

Serves: 4

Total time (prep and cooking): 1 hour 5 minutes


  • 1 tbsp oil
  • 500g minced Hereford beef
  • 1 onion, chopped
  • 300ml beef stock
  • Salt and pepper
  • 225g self-raising flour
  • 25g cornflour
  • 75g shredded suet
  • 300ml milk
  • 1 tbsp chopped thyme (optional)


  • Heat the oil in a pan and cook the minced Hereford beef for a few minutes until beginning to brown.
  • Add the onion and continue to cook for another 5 minutes until soft.
  • Stir in the stock. Season to taste and simmer for 20 minutes.
  • Spoon into a 1.1litre pie dish.
  • Put the flour, cornflour and suet in a mixing bowl and gradually beat in the milk and thyme (if using) to form a thick batter. Season well with salt and pepper.
  • Spoon the batter over the meat mixture and cook for 30-35 minutes Gas 4/180ºC until risen and golden.