Teviotdale Pie a TIMELESS CLASSIC pie from the Borders of Scotland's Yester Year

[@thereseledantec]

I am truly blessed to have just found you and I must say that your presentation, information and knowledge-share is TOP NOTCH!! I simply love the fact that you are resurrecting “old-time” recipes, because often, they are the most nutritious, well-balanced and nurturing for the human body/soul! Please keep these types of knowledge-shares coming - I can’t wait to see what other recipes surface in your Comments section! Blessings to you/yours!

[@BackyardChef]

I feel fortunate to have connected with you. I am still learning how to best present my content - please pardon any rough edges as I continue improving my skills. I have a true passion for traditional cooking techniques and recipes. There is so much cherished knowledge from older generations that sadly risks being lost, as convenience foods become more prevalent. My hope is to help preserve some of these time-honoured cooking traditions and ingredients for future generations. I have about 25 treasured old British recipes to showcase in the coming weeks. Please feel free to share any beloved family recipes of your own, so we can exchange and preserve these gems together! It is a delight to have you here. Best, Rik

[@thereseledantec]

@@BackyardChef PLEASE, Rik, do NOT change a thing! The beauty/power of your videos is your uniqueness and above all, your authenticity - unlike any other I’ve seen on the “tube!” Trust me when I share this insight/assessment [International Information Engineer here - when you’re ready to start the publishing chapter of your life, please give me a heads-up. I’d be delighted to return the knowledge-share!].

[@BackyardChef]

Thank you. I don't know what else to say! Best, Rik

[@noramraz7239]

I couldn't have said it better. God bless

[@ZenonZolek]

Thank you Rik for another great old recipe, please don't change, you are like a normal guy in the kitchen we don't need Hollywood 👍

[@BackyardChef]

Thank you. Best, Rik

[@GordiansKnotHere]

"Old School Cooking" much healthier and a much more love in the dish ... Great channel to come to when I need to be cheered up.

[@BackyardChef]

Thanks so much. You cheer me up. Best, Rik

[@larsen8059]

As a native New Yorker from over the pond, I've been a Britophile since childhood! I found you while searching for yorkshire pudding recipes and I'm so glad I did! My adopted daughter will be moving to the UK later this year, so I've been pressed into finally learning those iconic British recipes that have long intimidated me! I feel like I found a gold mine! Thank you for your wonderful channel.

[@BackyardChef]

Welcome aboard! Nice to have you here. There are many recipes coming up - interesting ones! Hope you enjoy. Best, Rik

[@harrybond007]

Wow this guy knocks out a recipe everyday!

[@susanhoward47]

I love your recioes Rik but even more your reaction to the food when it comes out of the oven.Makes me giggle ❤

[@BackyardChef]

You know I've seen it many times - still love it. Thank you, Best, Rik

[@johnantonis8815]

Yes chef keep the recipes old school alive love all your cooking chef from Canada 🇨🇦 born in Australia 🇦🇺 chef ❤🍺🍺🍺🍺🍺🍺🍺

[@BackyardChef]

Thanks - it's Rik - I don't work anymore. Best, Rik

[@Di-pb8nz]

I'm an Aussie and love Vegemite. I can eat it by the spoonful. I've got a picture of my 45 year old daughter sitting in her high chair with Vegemite all around her mouth. We are brought up on it. Nothing better than toast spread with butter thickly with equally thick Vegemite with a cup of tea or coffee. YUM!

[@BackyardChef]

I agree, I love it and Marmite as it happens - both equally good for you. Love to Down Under. Best, Rik

[@annasutton8078]

Love them both.

[@deirdrelewis1454]

I use Marmite as Vegemite is not available in South Africa. I usually add a little to any recipe for stews and soups made with beef.

[@BackyardChef]

Yes great addition. Marmite works exactly the same an ingredient. Love to SA. Best, Rik

[@SisterShirley]

I'd like to see a t-shirt with Rik's likeness saying "Superb" Because he and everything he makes is "Superb"

[@BackyardChef]

Thank you. Best, Rik

[@russscott646]

wowser wowser wowser rik what a classic dish, i could have that for christmas dinner, and ditch the turkey, big thumbs up mate, it looks absolutely stunning,

[@BackyardChef]

Thanks, Russ. To pinch the words of Daniel in the comments - the Scottish know how to set up a meal. Best, Rik

[@normawilkinson3642]

Please bring out a cookbook. The recipes will live on. Just love your channel.

[@BackyardChef]

Maybe one day! Thank you. Best, Rik

[@annedenham4262]

70+ yo Scottish Borderer here who has never heard of this pie but I wish I had. The river is the Teviot (pronounced Tee/vee/ot) the town is Hawick (Haw, as is saw, followed by ick as in brick). Hawick was famed for its cashmere textiles industry.

[@BackyardChef]

Thank you. Best, Rik

[@annesoper911]

I was born in Winchester England, lived in Australia and now Canada since 1960.Vegimte and Marmite were a staple growing up and I love them.The suet I buy is made by the butcher and is kept cold, I use it frozen. My partner loves the suet crust I make but I haven't done it like you did except when I make dumplings. I definitely will make this pie.

[@BackyardChef]

Hi Anne, this is a forgotten way to make the pastry crust - and it shouldn't be. It's quick, it's easy, and as you can see, it gives a fantastic crust. Hope you give it a go. Best, Rik

[@mitomom4947]

I love seeing you make the old regional recipes!

[@BackyardChef]

Glad you like them! There will be many this year. Lets revive them! If you have any suggestions. Best, Rik

[@maureenhargrave3568]

Am delighted to find this recipe. My father’s family left England to the borders of Scotland in the late 1600s they lived around Haywick. This will be fun to create when my family come around to visit.

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@normanbell-br7nf]

Hawick [[sounds Hoike] is a close town to me -- Teviotdale [ Teeviotdale pronounced after river Teviot [ Teeviot]

[@Stroopwaffe1]

​@@normanbell-br7nf I'm in Selkirk but grew up in Welwyn Garden City, yeh pronounced H-oik

[@whitebeardskitchen6473]

Brilliant pie Rik and love the suet pastry. Given me the confidence to do a suet crust properly. Big thanks for sharing this wholesome recipe.🙂

[@BackyardChef]

Glad you enjoyed it. Good luck - it's really easy. Best, Rik

[@anonymousvapes8026]

Oh oh yesssss! My kind of food. Yummy 😋

[@BackyardChef]

Mine too! Thank you. Best, Rik

[@gailcullinan349]

Wow. I love this. Am going to try it. I love traditional food

[@BackyardChef]

Thank you. Best, Rik

[@user-np5vy4ds5o]

Oh my! Looks so delicious. I've gotta make it. Thanks chef for all your yummy recipes.😊❤

[@BackyardChef]

My pleasure 😊 thank you. Best, Rik

[@glynluff2595]

Grief that looks good. One to try very shortly! I do like your traditional cookery!

[@BackyardChef]

Thank you. I love it. Best, Rik

[@doreenzahra1719]

Thank you for another great dinner

[@BackyardChef]

Thank you. Best, Rik

[@bobbugle]

Brilliant vids. Teaching lessons and history. Thanks

[@BackyardChef]

Glad you like them! Thank you. Best, Rik

[@eddiebrockbank6517]

Fantastic Rik, keep them coming.😋

[@Arthur012ful]

Greetings once again, Rik. YOU are far advanced in "old school" cooking. I cannot be the only one here to highly commend you. This mode of cooking is becoming a lost art. Rik, "Thank-you" is not enough for us to say. If for nothing else you've ever done in life, may Almighty God keep you. You and your family.

[@BackyardChef]

Wow, thanks. Old school cooking is being forgotten. It's a shame because everyone can cook. Thank you. Appreciated. Best, Rik

[@Tocsin-Bang]

Cooked pan haggerty for the first time today. I modified it by using leeks instead of onions and mushrooms and diced smoked bacon. Needed a bit longer to cook, but my Portuguese wife loved it!

[@BackyardChef]

Sounds great! Always taste and adjust, add whet you like to eat. Thank you. Best, Rik

[@noramraz7239]

Sending love from Texas. Thank you Rik for another great meal video. God bless

[@BackyardChef]

Thank you. It's an easy one. I don't know if you guys can get hold of Suet there. Hope so this is worth trying. Best, Rik

[@noramraz7239]

@@BackyardChef I can get suet and Vegemite from Amazon because I've never had either so I researched and found them.. thank you

[@BackyardChef]

Great stuff! Hope you enjoy making. Best, Rik@@noramraz7239

[@danielleshelbourne220]

I’d love to see how you make lard Rick - that would make a great video. 🎥

[@BackyardChef]

OK. Boring though - just heat until it renders. Will list it. Thanks for the suggestion. Best, Rik

[@lat1419]

I made my own mutton tallow this week when I got 2 whole sheep from the farmer. I asked the butcher for the bones and trimmings. He was a bit surprised but handed over a huge bag. In addition to the tallow I got some really good stock and the rest of meat scraps for the dogs. I do have time to do this stuff, and really enjoy it. I have home made beef and pork lard in the fridge too. We dont use any vegetable or seed oils at all now.

[@BackyardChef]

@@lat1419 Wow! Thank you. Best, Rik

[@danielleshelbourne220]

@@lat1419 Mutton tallow sounds divine, it would make the best tasing roast potatoes and Yorkshire Puddings. With the economy the way it is, it’s imperative to not waste anything. If we’re going to kill animals for food it’s important to respect the animal by not letting anything go to waste. Besides, tallow is insanely tasty and makes everything taste better.

[@lat1419]

@@danielleshelbourne220 yes, using the whole animal, if possible, is very important to me too. The tallow is amazing and very easy to make, and is good as a skin salve or as a base for many other preparations, and even in rush lights.

[@meredithlynn]

Thank you Rik for this recipe. I am also interested in old recipes. I’m glad you are sharing the Old English and Scottish recipes. I’m sure the Welsh and Irish recipes are interesting to try. I have all these ancestors in my family and I think it’s fun to think of what they were feeding their families. I’m a new subscriber so I’ll be watching to find out new ideas to help feed my family healthy taste dishes.

[@BackyardChef]

Thanks for the sub. Hope you find something to enjoy. Best, Rik

[@bobbyb1607]

Like your old-fashioned cooking. I grew up poor in the States and ate very similar. Lotsa ground beef, potatoes and onions.

[@BackyardChef]

Hope you enjoy. Yes we made do too! Now I appreciate the old recipes more than ever. Best, Rik

[@johnmaxted8245]

Hi rik my name is John maxted from teawamutu In newzealand love your back yard chef shows on utube John maxted

[@BackyardChef]

Thank you, John. Nice to have you on here. Best, Rik

[@gillianlowes2676]

I have never seen suet pastry made that way. It looks delicious! Definitely going to try it.

[@BackyardChef]

Hope you enjoy! Its old school and its simple. You can do it. Best, Rik

[@davidcampbell2845]

Outstanding video and outstanding food. Thanks.

[@BackyardChef]

Thank you. Best, Rik

[@reverseetc]

Seeing the fries and gravy on the same plate really makes me want to see you make and react to a traditional poutine. It's not your typical european meal, but I have a feeling it would be right up your alley.

[@BackyardChef]

Great suggestion. Thank you. Best, Rik

[@henriettagoldsmith5056]

Backyard ...😘😘. Wonderful menu. Gonna make it midweek...Can you make clottie pudding just for this little old lady of 74years old.. Clouttie pudding....not sure how to spell. But you know what I mean kid o.😁😁😁😁

[@BackyardChef]

Hi Henrietta, I know what you mean - Scottish Christmas Pudding, and you know I love it with packet custard - I've cooked in a couple of places over the days - however, I much prefer packet over vanilla pods, etc. Best, Rik

[@BackyardChef]

Henrietta, I have looked through my cupboards, and I have all the ingredients - just looking for some cloth in a couple of boxes somewhere and then I will make this. Thank you very much for the suggestion. Best, Rik

[@maureenbrown6610]

Similar to my mother in laws minced beef and onions with suet dumplings. They were the bomb.

[@BackyardChef]

Agreed. Thanks for sharing. Best, Rik

[@user-pn3rw2zj3u]

What a fabulous looking pie . I have never heard of it before . Every video is an education. Thank you .

[@BackyardChef]

So nice of you. Thank you. Best, Rik

[@ronaldworth4146]

Looks incredible Rik very nice

[@BackyardChef]

Thank you. Best, Rik

[@lee30332]

Born Manchester an sailed to melbourne with family at the age of 6 …….loving your shows Rik and yes I learned to love Vegemite here in Australia….. best of both worlds in this recipe 🍻

[@BackyardChef]

Wonderful! I like veggie and marmite both good. All the best to Melbourne. Thank you. Best, Rik

[@allan010101]

I am so glad I found your channel. I made the green curry was delicious. My family and I loved it. This pie looks like a take on Shepherds Pie. I think marmite will be a substitution I will make. I am looking for a pan like you have. It seems like the perfect pot/wok/pan for my kitchen.

[@BackyardChef]

Allan, I am pleased you found me. Most of my cooking is done in that one pan. It's by a company called Kassa - it's basically a heavy-bottomed pan - nonstick. Green curry appropriately made the Thai way is up there with my favourite curries however Massaman curry beats it. Best, Rik

[@allenbrown8158]

LOVE IT, I make egg and bacon pie, I sometimes add sausages and black pudding in it. I would love to see your version if possible

[@BackyardChef]

Allen, I will be making Black Pudding in a few days and then some recipes using it. Will have to aske your advice. Best, Rik

[@allenbrown8158]

no probs@@BackyardChef

[@garethevans6609]

Hi Rick another excellent recipe as I'm watching my mouth is watering its

[@BackyardChef]

Cheers, Gareth. Best, Rik

[@garethevans6609]

Just going to check your recipe to check how much suet you used

[@BackyardChef]

Gareth 120g mate. Best, Rik

[@Wisdom-Nuggets-Tid-Bits]

"Oohhhhh....looook at that!!" "Come on"!!! 😋😋😋😋😋Yum Yum Yum!!! My favorite type of food. I have never made this specifically, but I will try it. I make alot of pot pies (beef, chicken, pork) and dumpling recipes, but not this vintage historical beauty!! Thank you for posting!! I have missed a couple of your vids as I am trying to catch up on making all my Christmas cookies (loads and loads and loads), Christmas pies, and breads! I am worn out and not done yet!! But I am glad I caught this one. From another video you posted with a similar pie using Atora, I tried to get it online. I could not find it anywhere to buy (and forget about finding it in any stores where I am). I found it in one place online and it was (and this is no joke) $75.00!!!! And the box was the same size that you have. So needless to say, I did not buy it. I will try to look for some British shops online and see if I can get it. Thank you for this fabulous pie video. Blessings.

[@BackyardChef]

Wow, I would never consider buying at that price; that is a con. Best, Rik

[@johnsmith-rs2vk]

Great stuff . Many thanks .

[@BackyardChef]

😊 Thank you. Best, Rik

[@beverlyshane8433]

Looks so delicious.

[@papapete966]

I just love your style along with old time cooking at 74 I’m gonna try and cook this pie. Thank you

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@joannedrogue9432]

Will try this

[@BackyardChef]

Thank you. Best, Rik

[@elenab4160]

Thank you our kind of food good old fashioned recipes we only eat country style healthy food.

[@BackyardChef]

Thank you. Best, Rik

[@kirsiselei8703]

I Will defenately try this one👍. Not sure If I find suet In Finland but Will try anyway(dont even know what tha is but Will Google it😂)

[@crazyhomemaker]

Nice! I love those kind of meals! Great to hear that cornmeal was in the crust. Thanks.

[@BackyardChef]

Thank you. Best, Rik

[@katehobbs2008]

Steak and kidney pie was a favourite when I was a kid, in the 50s and 60s, in country SW. Another was lambs fry and bacon, when I grew up I used to do this for my children and add sausages in the gravy. Yum.

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@BubbleTeaKristin]

Woah! Can't wait to try this one! Looks amazing!

[@BackyardChef]

Thank you. Best, Rik

[@NDWest]

Omg that looks so good. I love and am very fascinated with old recipes, loving the channel!

[@BackyardChef]

Thank you. I hope you enjoy it. Best, Rik

[@jimmyreuben6919]

Another classic Rik have to give this one a go, I know you use Atora any chance you could do a tutorial on how to make suet? All the best Jimmy

[@BackyardChef]

Jimmy - you have read my mind, mate - the number of folks that cannot get Atora and, as one of my commenters mentioned, 75 dollars - I wouldn't even consider looking at ingredients at that price. Best, Rik

[@jimmyreuben6919]

@@BackyardChef I look forward to it Rik, I looked into purchasing Atora from Amazon but to post to NZ it's not cricket hahaha

[@debzg3106]

I used to make Teviotdale pie years ago and absolutely loved it. Funnily enough, I talked to my husband about it and said I'd have to make it again, so seeing your recipe was great. I like your additions, I may have to give your version a go!

[@BackyardChef]

It's so good! Give it a go. I'm sure you will both enjoy it. Best, Rik

[@LA-iu8rv]

This is " HAMBOURG PIE " That's how mom use to call this dish and all the family loves it !!! Your recipe is exactly the same recipe than my mom , except for one or two different things...mom put a can of Campbell's tomatoes soup instead of the tomatoes past and she put sage and bay leaves in the gravy and a little thym in the top pastry like you did .This dish is wonderful and I'm still making it , everyone who taste it ask me the recipe !!! My husband ask me to make this dish often because he really likes that way of cooking because it's rich and comforting and it's homemade food and it's GOOD YUMMY!!! MOM sometimes made the top pastry with biscuits recipes, she put 6 or 8 biscuits on top depending how big is the plate and hop in the oven and it's was a little different but really REALLY good and she use beef fat but mostly she use porc fat , it's shortening , crisco brand....You cooking is just wonderful almost everything you make is like mom cooking, she was a really good cook and she worked all her life in the food industry ....I use to work with my mom always in family affairs, she mis me a lot's!!! Your a GREAT CHEF !!! Thank you for all those precious recipes ❤

[@BackyardChef]

Wow! Thanks for sharing. Liked reading this. Thank you. Best, Rik

[@schumi145gaby2]

Gorgeous 😮🎉 just my kind of pie 🥧 once in a while 😊 Think I have missed out on Veggiemite?!? All I know is Marmite from my time in Yorkshire… will ask the son in law to bring it over 😊 Thanks again for another wonderful recipe! ❤

[@BackyardChef]

Thank you. Best, Rik

[@bethroundell8424]

We will be trying this.

[@kathpearson1818]

That looks amazing Looking forward to trying it

[@BackyardChef]

Thank you. Best, Rik

[@notthatbrad]

Looks delicious. My favorite part was Him: "I know this is a very weird way to make pastry"......proceeds to make a very loose (US) biscuit dough

[@BackyardChef]

Yep - unusual in the UK and a forgotten way - many haven't a clue. Best, Rik

[@notthatbrad]

@@BackyardChef Oh, for sure. I hope you took that with the lighthearted nature it was intended. I really do enjoy your videos. I have a friend in Scotland (I am in southern US), and we often talk about the regional differences, and surprising similarities. It's absolutely fascinating to me that something very "normal" in one area is unusual in another, or how two very similar things can evolve differently. So things like that just pop out to me as interesting.

[@BackyardChef]

Yes. No problems. I agree that the slight similarities worldwide show how dishes have traveled. Obviously, the ingredients of the area need to be changed. It is fascinating. Best, Rik@@notthatbrad

[@johnsmith-rs2vk]

Hey Upp ! Great stuff . Many thanks .

[@BackyardChef]

😊 Thank you. Best, Rik

[@bazfellows671]

Hi Rik I am a new subscriber and really enjoy watching your video's, I made this dish and WOW it was great. Easy to follow recipe and just needed to adjust the amount for 2 people, I did not use the vegemite as wife not keen on flavour. I can say quite honestly she loved this recipe and said I can make it again any time, so many thanks gor this recipe and I look forward to making many more of your recipes. Baz

[@BackyardChef]

Nice one, Baz. Thank you 😋 Best, Rik

[@derekjeffords345]

I wonder how good this would be topping it with American corn bread. Pretty sure i won't be able to find suet in the southern part of the US.

[@BackyardChef]

If you give it a go - let me know. Best, Rik

[@glennissnailham9394]

Will definitely make this.Looks delicious.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@Duchess_of_Cadishead]

As an English born Aussie, I am impressed to see you using Vegemite.

[@BackyardChef]

I love the stuff - good for you too! Best, Rik

[@MackerelCat]

Subscribed!!!❤

[@BackyardChef]

Thank you for the sub! Best, Rik

[@jenniferdubois9501]

Love your show! Learning so much

[@BackyardChef]

So glad! I learn everyday too! I learn from everyone like you Jennifer who post comments and recipe ideas. Hope you enjoy making something on here. Best, Rik

[@phooichunlau7827]

Just came across your traditional videos. Enjoying them and hope to try some of your recipes. Thanks. 🙏🥰

[@BackyardChef]

Glad you like them! Thank you. Best, Rik

[@johncunningham4820]

Same basic Concept as " Shepherd Spy " , but even more substantial . The Chips aren't even needed really . Looks GREAT .

[@BackyardChef]

No but I tell ya, John. Chips would be great! Best, Rik

[@ricatkins4918]

Hi Rik, I have fond memomories of cheese flan ( I think maybe tomatoes) I’m nearly 60 the taste I can still remember to this day. It was of course School dinner recipe, which I unfortunately can’t provide. However, with you love of traditional food and tremendous results I feel confident you could give your own rendition. Regards Ric.

[@BackyardChef]

Hi Ric - I am 60 - I've been casting my mind back to some of the stuff we used to eat - green chocolate pudding sponge and custard. I will look through my note books and see if I can come up with it. Best, Rik

[@AZ-Sharon]

I love this recipe, and I think I will try it with cornbread on top and maybe add some chili seasoning to the meat mixture, making it Arizona USA Southwest!😎

[@BackyardChef]

Thank you. Best, Rik

[@GabrielleTollerson]

that looks so good!!

[@BackyardChef]

Thank you, Gabriella; I hope you have a chance to make it. Best, Rik

[@janwong9437]

That’s a real school dinner pie 👍 btw it’s pronounced Tee vee it and Hoy k

[@BackyardChef]

Yes agreed old school - Thanks for the clarification. Best, Rik

[@ZombieQueen819]

I’m new to your channel and so far I’m in love with your cooking my friend thank you and remember Stay Safe Always 🦍🦍🦍

[@BackyardChef]

Thank you. Best, Rik

[@ianlivsey7200]

Another cracking recipe that I'm going to have to try Rik. Living in the UK, I'm fortunate to be able to get Atora easily. I once made a bacon, onion and (I think) sundried tomato, suet pastry steamed roll. It was amazing, but I lost the recipe and have never had the confidence to ad lib it. Don't suppose you could do that for us mate could you?

[@BackyardChef]

Here you go kzbin.info/www/bejne/hGiuhXpum95jr6s Best, Rik

[@firebyrd437]

Hawick is calledk hau-uhk in Scotland, or it's easier to spell it, hoyk. I've been there many years ago now, and it's a lovely border toon. Your channel really show cases great British foods

[@BackyardChef]

Thank you. Best, Rik

[@michaelhughes7718]

I didn't realise this pie had a name, I just made some stew or corned beef hash, pop it in a tray, and used dumpling mix as the crust.

[@BackyardChef]

It is nice to know. Sounds like you are doing great with the meals. Best, Rik

[@sedekiman824]

Great! I also like Lancahire Hot Pot.

[@BackyardChef]

Me too! Best, Rik

[@steveparkinson8887]

Can't see uv done it before, how about kedigree rick although I no nothing about recepie, thx, great channel.

[@BackyardChef]

I haven't on the channel - great suggestion. Thank you. Best, Rik

[@alexandermethven]

As im a new baker on the block,.could you do .a classic school steak plain pie .well.done.from the hearty guy.👍

[@BackyardChef]

Not sure you are pulling the wool over my eyes, Alex. You look the part and look seasoned! Will have a look at it. Best, Rik

[@nickpalmer7491]

Rik - you cook the type of food I love more than anything. the sort of things my grandmothers would make. You asked for some old recipes: this is the steak and kidney recipe that has been in my family for probably close to 100 years. Chuck steak or gravy beef and Kidney (equal amounts) / Onion / Worcestershire sauce / Flour / Salt & pepper / Beef stock The only acceptable addition to the above is mushrooms Dredge steak, kidney, onions in seasoned flour. Brown in batches. Add everything back to the pan with leftover seasoned flour, plenty of Worcester sauce and beef stock to cover. Cook on stove or in oven until steak is tender. That's it - I'll leave the pastry up to you as it's not my strong point. It's fine with just mashed potatoes and strangely enough, tomato ketchup, but don't overdo it.

[@BackyardChef]

Taken it down. Thank you. Best, Rik

[@hablin1]

Omg Atora suet I had totally forgot about that ❤

[@BackyardChef]

Hard to get hold of in some countries. Best, Rik

[@hablin1]

@@BackyardChef just ordered some from Amazon 🤦🏼‍♀️ cost an arm and a leg 🤣🤣🤣

[@anthonyparrott4826]

Hi Rik love your channel I’m in the uk.done a few of your recipes, especially the steak and mushroom pie and the not cheesecake pie had it for Christmas pudding thanks Anthony

[@stevewalsh9806]

Hi Rik, made today, a fantastic dish , tasted just as i remembered ( mam used to make it ) Never knew what it was called , just got it served up, as a kid. A memory lane pie, for me, Big thanks. How about old skool rock cake's. Redcar steve

[@BackyardChef]

😊 Thank you. Best, Rik

[@lat1419]

My mum used to make rock cakes. She was at school in the war and they didnt have many ingredients, so it was about the only thing she could make! She was a dreadful cook!

[@lat1419]

Atora suet is really expensive now. I used to get free lumps of raw beef suet from the butchers, put it through an old spong mincer. Best pastry in the world, indeed.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@istudios225]

The ingredients of Atora are: Beef Fat (85%), Wheat Flour (with Added Calcium, Iron, Niacin, Thiamin). Wheat flour is probably from GMO wheat. I too would get the raw suet from the butcher and mince it up at home. Or substitute with lard, which I also make myself at home, and butter.

[@danielleshelbourne220]

Hey Rick, Could this pie be frozen and reheated/cooked? I love to have meals that I can throw in the oven after a big day at work - this would be a nice meal.

[@BackyardChef]

Yes indeed - reheat low. The top goes a little crunchier, still soft inside. Best, Rik

[@deborahstevens9587]

As an Australian hearing Vegemite made me laugh.

[@BackyardChef]

Hi Deborah, you will have a laugh when I make it. Happy New Year, Best, Rik

[@julie4n4lLvr]

I always use vegemite, it richens up broth, stews etc

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@rachelanderson9091]

West Country cabbage and apple: fine chop cabbage (red, or green); bramley apples in sixths, or eighths, one bottle cider (I prefer a dry one, rather than sweet), sprinkle of caraway seed. Put it all in a big pan and simmer until all is soft, add a few more caraway towards the end. Needs to cook for a long time -- can be done in the oven, once the frothy stage is over.

[@BackyardChef]

My Mouth is watering; it sounds fantastic! Just looking for caraway seed now! Best, Rik

[@carolynknight7670]

RIK, How come you’re using Vegemite instead of marmite lol? Thought the English didn’t like it? I’m impressed now being an Aussie and you using it in your recipe. On ya! 🇦🇺

[@BackyardChef]

Love the stuff. Best, Rik

[@danielleshelbourne220]

Vegemite is a big tasty umami injection! As an Aussie, I use it in so many dishes. 🇦🇺 It’s also quite salty so take it into account when using it in cooking for anyone using it at home. 😊

[@BackyardChef]

Thanks for the tip! Yes its delicious. Best, Rik

[@neilanthonyhaywardlewis8978]

Oh, that pie reminds me of some old school dinner favourites in England in the 1970's, Lancashire hot pot, Spotted dick and custard, Cumberland pie and jam Roly poly pudding with custard. These were some of my favourites if you fancy doing a video of one or two, that would great Rick.. Regards Neil York N. Yorkshire

[@BackyardChef]

Cumberland Pie, is one that nearly slipped my mind - melted cheese over the top - yes, that will be coming up. Best, Rik

[@danielleshelbourne220]

Vegemite = Umami Bomb 💣 😋

[@BackyardChef]

Delicious! Best, Rik

[@essiebessie661]

Lard is easy to get in the States, as Manteca in any Hispanic grocery.

[@BackyardChef]

Thank you. Best, Rik

[@kathpearson1818]

Meant to say i also did your mince and onions i also put some frozen peas in Absolutely beautiful 3:10 3:11

[@BackyardChef]

Thank you. Best, Rik

[@emmsue1053]

Rik was that a table spoon of Veggie or a dessert spoon please? Ging to do this, have the ingredients. Love Marmite, Soy sauce & Kn*rr stock jellies!! My Gran used to make suet pastry & I much appreciate the demo.. Hope its as nice as yours looks. Thank you muchly.

[@BackyardChef]

You can go for it; you'll be able to do it. It's straightforward, this one. 1 Tbsp of veggie - Best, Rik

[@bethroundell8424]

Your pastry is like a runny tea biscuit batter. Tea biscuit are like your scones. The recipe without the potatoe needed the pastry top for to fill you up. I want to cook but it is bedtime.

[@BackyardChef]

Hope you enjoy if you have the chance to make. Best, Rik

[@anonymousvapes8026]

I’ve never cared for ketchup. I need to try gravy on my fries.

[@BackyardChef]

Thank you. Best, Rik

[@dave8484able]

This could easily come back

[@BackyardChef]

It could its amazing even the style of pastry. Best, Rik

[@dave8484able]

@@BackyardChef I might have a go at making that myself soon, especially when I have mincemeat to use up x.

[@BackyardChef]

Yes, go for it. You can go right with the pastry. It's like a cake dough runny, and it's just poured on. It sets up beautifully. Best, Rik@@dave8484able

[@NoName-ds5uq]

Huh? You mean to say Vegemite is not a traditional ingredient in a Scottish dish? 🤣🇦🇺🇬🇧 I have my Vegemite toast spread very thick!😋 I totally agree with adding it to dishes like this. It adds a lot of flavour without being overpowering. It goes well in a fry up too. I might be Australian, but a Welshman taught me that! Just don’t add salt as well!

[@BackyardChef]

You are correct. Thank you. Best, Rik