Teviotdale Pie
Delight in the comforting flavors of a traditional Teviotdale Pie, a savory gem from Scotland that's sure to steal the show at your dinner table. This rustic dish features a hearty filling of tender minced beef, fragrant onions, and wholesome rolled oats simmered in rich beef stock, wrapped in buttery shortcrust pastry for the perfect flaky crust. With its golden glazed top and robust seasoning of salt and black pepper, this pie is the ultimate in cozy, home-cooked meals. Quick to prepare and brimming with flavor, it’s perfect for family dinners or casual gatherings. Serve this classic Teviotdale Pie with a side of creamy mashed potatoes or steamed vegetables for a satisfying meal that’s as timeless as it is filling.
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Recipe Information
Ingredients
- 500 g shortcrust pastry (ready-made or homemade)
- 400 g minced beef
- 1 medium onion, finely chopped
- 50 g rolled oats
- 100 ml beef stock
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 large egg, beaten (for glazing)
- 1 tbsp butter or oil (for frying)
Instructions
Preheat your oven to 200°C (390°F) or 180°C (350°F) fan-assisted.
In a large skillet or frying pan, heat the butter or oil over medium heat and sauté the chopped onion until softened, about 3-4 minutes.
Add the minced beef to the pan and cook until browned, breaking it up with a wooden spoon, about 6-8 minutes.
Stir in the rolled oats, then pour in the beef stock. Season with salt and black pepper, mixing well. Let the filling simmer gently for 5 minutes until thickened. Remove from heat and let it cool slightly.
Roll out half of the shortcrust pastry on a lightly floured surface to about 3-4 mm thick. Use this to line a 20 cm (8-inch) pie dish, allowing the dough to overhang slightly.
Spoon the beef filling evenly into the pastry-lined dish.
Roll out the remaining half of the pastry to form the lid of the pie. Carefully place it over the filling and seal the edges by pressing them together. Trim any excess pastry and crimp the edges for decoration, if desired.
Cut a few small slits in the top of the pie to allow steam to escape. Brush the pastry lid with the beaten egg for a golden glaze.
Bake the pie in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp.
Remove from the oven and allow the pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.9 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 128 mg | 10% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
