Teviotdale Pie Recipe - The Scottish Border's version of Cottage Pie

 

Teviotdale Pie hails from the Scottish Borders, from the valley known as Teviotdale named after the river Teviot which runs from Hawick to Teviothead Village. The river is important for wildlife and salmon but at one time it powered the mills that existed on it's banks. By the 19th century thousands of people were employed in the mills in industrial Hawick making textiles, carpets, hosiery etc. The town is still known for it's fabulous textiles.

Teviotdale Pie is a very old dish that could stretch out the meagre staples of a poor household as the recipe makes a little meat go a lot further.

This recipe is as simple as a Cottage pie (beef mince) base with a Suet Crust top. 

So make your mince filling as you like it.

To make your suet top the ratio is:
4 oz Self Raising Flour
2 oz Suet
1/2 oz cornflour
Salt

Mix the above dry ingredients together very well in a bowl, then add a few tablespoons of milk or water and move around, add more flour if needed until you get a pastry that's not too sticky, flatten it out and place it on top of your mince. Bake for about 40 mins at 180 until risen and a lovely brown colour, it may crack but that doesn't matter. You don't have to wait, just use the pastry when you are ready. It doesn't need an egg wash.

Serve with veg or pickles, but not potatoes as the suet crust is a carb.

Enjoy