Teviot pie recipe
We recently discovered, and now often enjoy a Morrisons Teviot pie so thought it was about time to attempt a homemade version. Although the classic Teviot pie has a suet pastry crust, I prefer the more subtle texture and flavour of a suet crust made with a potato dumpling mix.
Give it a try and see if you agree. If you want to make this pie using the traditional method, after you have tried this recipe, you can always make it with a pure suet crust. :-)
| Teviot pie recipe | |
|---|---|
 |
| Black garlic | |
| Servings: | Serves 4 |
| Calories per serving: | 882 |
| Ready in: | 3 hours 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 3 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 9th February 2013 |
|
Best recipe reviewWarms your heart 5/5 Winter warming fare this. Needs a leather armchair afterwards! |
pie filling
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 600g (1lb 5 oz) diced stewing steak, diced
- A few tablespoons of plain flour
- 284ml/ 1/2 pint of stock in total made with beef stock and including a dash of red wine
- Splash of Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Pinch of mustard
- 1 large onion, peeled and chopped
- 2 tablespoons freshly chopped parsley
- 2 tablespoons tomato purée
suet crust
- 450g (1 lb) floury potatoes (Desiree, King Edward), peeled, boiled and mashed. About two medium baking potatoes.
- 110g (4 oz) suet
- 110g (4 to 4½ oz) self-raising flour
- 1 heaped teaspoon of baking powder
- Salt and pepper to taste
Mise en place
Preheat oven to 140° C (275° F - gas 1)
Method
- 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.
suet crust
- 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.
Chef's notes
If you are pushed for time, you can cook this for less time at a higher temperature, however, the steak won't be as succulent and flavoursome.
The quick version: 220° C (425° F - Gas 7 - Hot) and follow the cooking instructions for Steak and kidney pie including the tin-foil tip.
Don't be tempted to make the suet crust with a food processor, you will probably get a crust that does not rise.
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