A mouthwatering pie
Provided by Dairy Diary
Number Of Ingredients 11
Steps:
- Preheat the oven to 190°C/375°F/Gas 5. Dry fry the meat in a large saucepan for about 5 minutes, until it starts to brown. Add the onion, carrot and celery and cook for a further 5 minutes, until softened. Pour the stock into the pan and add the Worcestershire sauce. Season to taste and simmer for 15 minutes, until just tender. Meanwhile, put the flour, cornflour and suet in a bowl and gradually add the milk, stirring well, to form a thick batter. Season well. Put the meat and vegetables in a 1.1 litre (2 pint) pie dish and cover with the batter mixture. Stand on a baking tray and cook in the oven for about 35 minutes, until risen, crusty and browned.
Originating in the Scottish borders where good meat is taken for granted, this dish is a kind of suet pie which makes a small amount of meat go a long way.
Provided by Millereg
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 F degrees.
- Put the meat in a large saucepan and cook over a medium heat in its own fat until it starts to brown.
- Add the onion and cook for a further 5 minutes until softened.
- Add the stock and Worcestershire sauce.
- Simmer for 15-20 minutes.
- Put the flour, cornflour and suet in a bowl, and then gradually stir in the milk to form a thick batter.
- Put the meat in a 20-ounce pie dish.
- Cover with the batter mixture.
- Bake for 30-35 minutes until risen and browned.
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