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{{#seo:
|title=Teviot pie recipe Beef, from Cookipedia.Co.Uk
|titlemode=replace
|keywords=#suet #bakingpowder #parsley #flour #onion #beefstock #mustard #teviotpierecipe #worcestershiresauce #potatoes #potatodumpling
|hashtagrev=032020
|description=We recently discovered, and now often enjoy a Morrisons Teviot pie so thought it was about time to attempt a homemade version
}}

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 [[Steak and kidney pudding|pure suet crust]]. :-)

{{recipesummary
|TotalCalories = 3530
|PortionCalories = 882
|DatePublished=9th February 2013
|Author=Chef
|ImageComment = Black garlic
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 3 hours 15 minutes
|PrepTime = 15 minutes
|CookTime = 3 hours
|Image = [[Image:Teviot pie with buttered broccoli.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Warms your heart''

5/5 

Winter warming fare this. Needs a leather armchair afterwards!

 [[User:PSmith|Paul R Smith]] 
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[[Image:Teviot pie - baked.jpg|thumb|right|Teviot pie - baked to perfection]]
'''pie filling'''
{{RecipeIngredients
| 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'''
{{RecipeIngredientsNB
| 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|oven]] to 140° C (275° F - gas 1)
===Method===

{{RecipeMethod
| 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'''
{{RecipeMethod
| 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.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/suet|#suet]] [[Special:Search/bakingpowder|#bakingpowder]] [[Special:Search/parsley|#parsley]] [[Special:Search/flour|#flour]] [[Special:Search/onion|#onion]] [[Special:Search/beefstock|#beefstock]] [[Special:Search/mustard|#mustard]] [[Special:Search/teviotpierecipe|#teviotpierecipe]] [[Special:Search/worcestershiresauce|#worcestershiresauce]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/potatodumpling|#potatodumpling]]
</code>

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