Teviotdale Pie

Teviotdale Pie

Chilly winter days and long dark nights are ideal for indulging in some hot hearty comfort food to take the edge off the cold weather.

This tasty recipe is easy to make and hails from the Borders region in Scotland.

The minced Hereford beef filling has a satisfying soft crust that’s a cross between a Yorkshire pudding and a suet crust.


1 tablespoon oil

500g minced Hereford beef

1 onion, chopped

300ml beef stock

Salt and pepper

225g self-raising flour

25g cornflour

75g shredded suet

300 ml milk

1 tablespoon chopped thyme (optional)


1. Heat the oil in a pan and cook the minced Hereford beef for a few minutes until beginning to brown.

2. Add the onion and continue to cook for another 5 minutes until soft.

3. Stir in the stock. Season to taste and simmer for 20 minutes.

4. Spoon into a 1.1 litre pie dish.

5. 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.

6. Spoon the batter over the meat mixture and cook for 30-35 minutes Gas 4/180ºC until risen and golden.