I've made a few versions of this and think I have now found the best version. The biggest improvement was slowly cooking it for 3 hours and then adding the suet crust. Making the the suet crust with a food processor resulted in a non-rising crust. It also benefited from more gravy. The alert amongst you will also notice that I added some kidneys too, so it's not really a Teviot pie anymore. :-)
--Chef 11:04, 11 July 2011 (BST)