Teviotdale Pie

[@debragibbons7399]

Im from the East End of london. My nan who would be about 105years old if still alive was a professional cook. She made something similar to this. It was made in a large pan on the stove top, it was beef stew with carrots, turnip, swede and onion. The suet top was rolled out to the size of the pan and placed on top and covered with the saucepan lid until cooked. It was known as Sea Pie, im 52 now and I still dream of Nanny Liz’ ‘Sea Pie’. Give it a try i think you’ll love it. X

[@geoffsbakingblog]

Hi Debra, your Nan's Sea Pie sounds delicious. I will maybe give it a try during this coming winter, a nice hearty meal.

[@neesargon3497]

I think you've excelled yourself, Geoff. I can't wait to try this.

[@geoffsbakingblog]

Hi Nees Argon. Thanks very much. I hope you enjoy it when you make it.

[@tazzie2shoos]

I remember having this for school dinner sometimes at junior school. It was served with roast potatoes and cabbage. I will definitely try the recipe, thank you!

[@geoffsbakingblog]

Hi Tazzie2shoos. You must've enjoyed that school dinner. I don't recall having it at my school. I hope you enjoy the pie if you make it.

[@kayquiroga300]

Also called Belmont Pie in Glasgow. Popular for school dinner in the sixties.

[@geoffsbakingblog]

Hi Kay. That's interesting, I haven't heard of Belmont Pie before.

[@gracefullcraziness]

This is my new favorite KZbin channel! You're adorable, your recipes are informative, and you provide the kindest vibe in the world. Thanks!

[@geoffsbakingblog]

Hi Gracefullcraziness. Thanks very much. I am glad you enjoy the channel.

[@lisablt1758]

I too agree. He is lovely isn't he gracefullcraziness xx

[@geoffsbakingblog]

@@lisablt1758 Stop it now, I will blush.

[@quayside971]

What a lovely man. A joy to watch.

[@geoffsbakingblog]

Thanks very much.

[@Mr.SLovesTheSacredHeartofJesus]

Another outstanding video my friend. I like to know more about you. Wish you would do a video explaining how you came to cooking and why you enjoy it etcetera. But, I really do enjoy your videos. Keep them coming! I've made quite a few of the recipes that you've put out here. And they were great.

[@geoffsbakingblog]

Hi Mr S. Thanks very much. I am glad you enjoy the videos. Maybe sometime I will do a video explaining more about me, but for now I will focus on recipes.

[@aliencat11]

I bet this would be good with left over roast as well. Thanks you Geoff, always a pleasure to watch your videos.

[@geoffsbakingblog]

Hi Mary, Yes I am sure some leftover meat would work very well indeed.

[@brucebowen100]

Thanks for the video and the geography lesson. Teviotdale, the basin drained by the River Teviot and tributaries together with the adjacent stretch of the Tweed into which it flows. I learn quite a bit here at times.

[@geoffsbakingblog]

Hi there. Teviotdale is a lovely part of the UK. I have spent many hours touring around there in days gone by.

[@jackieblakemore56]

Thank you for that Geoff When I was young, my mum made meat and potato pie, mostly with a thick short crust pastry, topping but sometimes with a suet crust. It was lovely and I still do that today My mum also talked about them having a Sunday roast when she was young. My mum would have been around 100 now. I’m 64 Anyway,, she said the her mum, always cooked a suet roll to accompany the roast beef dinner. It was suet pastry, with onions in and was delicious with roast beef. I imagine that this was like a jam roll poly, except a savoury version. My mum was a great cook and all her family were too. xx

[@geoffsbakingblog]

Hi Jackie. It is good to have fond memories of past times, when meals were enjoyed by the whole family, and often with things we don't make so often these days. I like the sound of a suet roll with a Sunday Roast. I do have a recipe for a savoury suet roll from 2014, before I was making videos. It is a bacon and onion roly poly. Maybe it is time to make it again, with a video.

[@broadland13]

My mum used to make onion suet pudding as an accompaniment to roast beef also a cooked gammon, yummy.

[@mcgregormcgregor6482]

Geoff this is a family favourite, I love Teviotdale pie, so delicious, it taste's like home. The only thing different to what I do, is I put a little salt in the suet batter. Wonderful video, Thank you.

[@geoffsbakingblog]

Hi McGregor. I did actually put some salt, and pepper, in the suet batter, and I included that in the written recipe on my blog. For some reason I didn't show it on the video.

[@mcgregormcgregor6482]

@@geoffsbakingblog And I forgot to mention a dash of black pepper, lol so your recipe is absolutely perfection Geoff, I wish everyone could have tasted your Teviotdale pie as they will never believe how good, how delicious it is, on a freezing cold winters night, this is just bliss, I serve mine with buttered cabbage. Love your recipes.

[@geoffsbakingblog]

@@mcgregormcgregor6482 I ate mine with leeks, carrots, broccoli and stringless beans. I am glad you enjoy the recipes.

[@mcgregormcgregor6482]

@@geoffsbakingblog Oh Yummy Geoff, Always look forward to your videos :)

[@Sooz3112]

Oh, this is my kind of pie - it looks delicious. My Grandma used to make something similar, meat and potato pie with a thick suet crust - I'm guessing for the same reason - to fill us up when they only had a small amount of meat available x

[@geoffsbakingblog]

Hi Sooz. Thanks very much.

[@Marshmish]

Really enjoyed that Geoff. Definitely, one I'll be trying. Thanks mate

[@geoffsbakingblog]

Hi Marshall. That's great. I hope you enjoyed it as much as I did, and my family too.

[@Beruthiel45]

I've been in Canada since 1967 but originally from Tyneside, and my Nana made pies like these on Sundays when the whole family would get together for tea. In Scotland, they have a version called mince rounds, and I do believe it's more a northern recipe than a national one, but whatever the variations it's delicious. I recently made one, tried to recreate my Nana's, and was very pleased with the results. It's just downright yummy. 😊👍 Thanks for sharing. 👍

[@geoffsbakingblog]

Hi Beruthiel, did your Nana use suet, and are you able to find that in Canada to replicate her recipe? There are lots of similar variations around I think, particularly emanating from those times when families sometimes struggled to make ends meet. They were very resilient and inventive.

[@soumayah75]

Yummy! God bless you monsieur Geoff!

[@geoffsbakingblog]

Hi Danah75. Thanks very much.

[@StuLeslie]

We have just made this and it is amazing! Thank you 👍🏻

[@geoffsbakingblog]

Hi Stuart, That's great. I am so glad you like it. Thanks for letting me know.

[@davidtemple5934]

Try it heated up the next day if there is any left as it is just as good if not better.

[@geoffsbakingblog]

@@davidtemple5934 Yes it is just as good the next day too.

[@hughleslie6392]

Like father like son, it really is very good. We have it for dinner tonight again.

[@geoffsbakingblog]

@@hughleslie6392 HI Hugh. It is good to know father and son both enjoy it.

[@SoloMan248]

I think i was the one who suggested this?? Anyways its good that its the BEST minced beef you ever made and also looks fantastic 🙂

[@geoffsbakingblog]

Hi Solo Man. I have used the same method several times to make minced beef since. I like it so much. I am glad you think it turned out well.

[@Schimms]

Another fabulous recipe, Geoff!

[@geoffsbakingblog]

Hi Raeschimmel. Thanks very much. I am glad you like the recipe.

[@Jynxxxycat]

I've just stumbled onto this, while looking for anything similar to what I had in mind! I'm making this now, with braised steak and onions, in my antique cast iron skillet. 🥰

[@geoffsbakingblog]

Hi Jynxxxycat. That sounds lovely. I hope you enjoy it.

[@Jynxxxycat]

@@geoffsbakingblog - this is phenomenal! It is basically a beef cobbler, isn't it? The humectant cornflour makes for an extra tender, cake-like topping. I will be making this, with lamb, and pheasant or grouse (if I can get my hands on any)! Thanks again! Much love, from the Welsh Valleys, Angel xo

[@geoffsbakingblog]

@@Jynxxxycat The suet in the crust helps to give it such a great bake and wonderful flavour. Welsh lamb would be great.

[@Jynxxxycat]

@@geoffsbakingblog - I just wanted to say, that I have now made this THRICE; once with beefsteak, once with beef mince, and now, with chicken and vegetables. This is my new favourite meal!

[@geoffsbakingblog]

@@Jynxxxycat Hi Jynxxxycat. That's great. I am glad you are enjoying trying different versions.

[@wendysavage1294]

Looks very tasty Geoff I’m going to have try it.

[@geoffsbakingblog]

HI Wendy. Please do, and let me know what you think.

[@JohnnyBlisters]

Nice. Almost like a cottage pie. Thick Scouse would be nice to.👍

[@geoffsbakingblog]

Hi Johnny Blisters. Thanks. I haven't tried Scouse, though I have thought about it.

[@christybacon19]

This looks delicious! Love your channel and videos a lot. Came from the speculaas recipe :D im glad i found your channel. Perhaps i will attempt to make this for my family closer to the holidays

[@geoffsbakingblog]

Hi Christina Nieh. Thanks very much. I am glad you are enjoying the videos. I hope, if you do try this recipe, that your family enjoy it.

[@christybacon19]

Geoff Cooper thank you. Do you know if there’s an alternative to the suet? I am from Canada and I have never heard of it so I am not sure if it is sold here

[@geoffsbakingblog]

@@christybacon19 Hi Christine, suet used to be sold in Canada, at least in the lead up to Christmas, though maybe not so much these days. If you have a friendly butcher he/she could certainly supply suet, which you could grate. I did see Atora, listed on Amazon.ca but very expensive. It is probably also sold under that name in any British store you may have, though maybe in the vegetable version. As a last resort I think you could freeze some lard and grate it into a little flour and then toss it around in that little bit of flour. Keep it frozen until required to be mix into the batter.

[@christybacon19]

Geoff Cooper thank you for the informative reply!

[@raymondgimay4642]

Hi Geoff, lovely recipe. Reminds me of meat with dumplings. Stew with carrots and sausage for steak pie with dumplings placed on top only the dumplings were a little thicker takes me back to my french grandmother in Glasgow. An amazing pastry and all round homecook. Amazing memories. Here in France I can't find the Astra suet must look for it on Amazon. Blessings dear Geoff. pat

[@geoffsbakingblog]

Hi Pat, Thanks very much. I am glad it brings back so many memories for you. The suet brand you may be looking for is Atora.

[@raymondgimay4642]

@@geoffsbakingblog Hi Geoff. Yes that is the one I meant . Astra is margarine silly me. Yes Astra. Will look for it . Blessings Pat

[@raymondgimay4642]

Sorry Geoff I meant to type Atora. :-)

[@charlesyarwood6146]

I know this is an old thread but I've only just found it! If you live somewhere that does not sell packet suet, ask your butcher for some beef fat, probably from around the kidneys. You just need to grate it. Exactly the same thing and dirt cheap. Leftover fat would be fab for roast potts etc!

[@patriciagimay9195]

@@charlesyarwood6146 Thanking you so very much for answering and explaining.I will do that.

[@henriettahenson]

I love the look of this GEOFF I'M A DUMPLING FAN WITH SUET,... THIS IS QUITE A WET MIXTURE COMPARED TO DUMPLINGS ISN'T IT.... PREHAPS YOU COULD DO SOME WAR TIME RECIPES.... AS WE FEEL LIKE WE ARE AT WAR AND EVERYONE IS STRUGGLING WITH MONEY..... I HAVE A WAR TIME RECIPE BOOK AND THEY REALLY DID SOME FILLING WINTER RECIPES THAT ARE DELICIOUS..... TAKE CARE 👍💋❤️

[@geoffsbakingblog]

Hi Henrietta, yes this is a wet batter, but it cooks up lighter than the traditional dumplings I think. I will take a look at some war time recipes and see what I may be able to do.

[@henriettahenson]

@@geoffsbakingblog oh thanks that would be great.... I think they would be popular... And helpful to folks on a budget. 👍❤️💋

[@TheGothichic]

Hi Geoff, what a great recipe. Do you think it would work using Quorn Mince or will it be too dry. I adore suet crust and use the vegetarian one which works well. I'm really enjoying your channel. Thank you for all your hard work bringing us some great recipes 😀

[@geoffsbakingblog]

Hi Dovis - The Nail Station. I have never used Quorn Mince but I see no reason why it wouldn't work well. I am glad you are enjoying my channel.

[@TheGothichic]

@@geoffsbakingblog Great, I'll give it a go 😀

[@davidtemple5934]

Not traditional , but you know them cans of mixed veg are a great addition to the mince , and I made this a few years ago and it was great the next day microwaved .

[@geoffsbakingblog]

HI David. I think that would work quite well. Glad you enjoyed it.

[@davidtemple5934]

@@geoffsbakingblog It does Geoff , and I know this is getting away from the frugality of the dish but a pack of savoury mince seasoning of your choice also works well .

[@الهلالية-ع4ت]

Wow ... I like it

[@geoffsbakingblog]

Hi Af Alhilali. That's great, I am glad you like it.

[@BellaRainDrops]

I just put this in the oven Geoff, what setting ? i see 35 mins but no temp

[@geoffsbakingblog]

Hi Belle. Below the video there are time codes, that you can click. the one at 6.33 is for oven temp. 180C/160C Fan/350F. But the oven should be heated before you put it in.

[@geoffsbakingblog]

And the recipe on my blog says to preheat the oven to that temp too. You bake at the same temp as you preheat the oven to.

[@BellaRainDrops]

@@geoffsbakingblog Thanks Geoff, it turned out amazing, so tasty and the pastry is so light and delish, a big hit with the family, I used brisket and your recipe for steak and mushroom pie but put the suet on top, I shall be making this again soon, thank you :D

[@geoffsbakingblog]

@@BellaRainDrops That is great Belle. I am glad your family enjoyed it. Thanks for letting me know.

[@AnnaFernandes48]

Any replacement for Suet ?

[@geoffsbakingblog]

HI Anna. The top of the pie really depends on the suet to impart the flavour. You could use the same amount of butter, margarine or shortening which should work, but not quite the same texture and flavour.

[@leehogg4624]

For me, Bovril makes amazing gravy

[@geoffsbakingblog]

Hi Lee. Yes it does.

[@BellaRainDrops]

This looks delish ! would it work with Brisket ? if I make slow cooked Brisket in gravy and onions, could I use that as a pie filling ?

[@geoffsbakingblog]

Hi Belle. I am sure you could use brisket. In fact I see no reason of not using whatever meat you have to had. Someone suggested leftover roast, which I am sure would have been done in the past. When I was a child a sunday roast would always be used on succeeding days, in various guises.

[@spiteridaniel]

Did you use beef suet or vegetable suet please? I know one can make use of both but which one did you use? Is there a major difference in flavour between the two? thanks.

[@geoffsbakingblog]

HI Daniel. I used beef suet. I cant really attest to the the difference in taste between that and the vegetable variant. I imagine that there would a a difference though with the beef version being a richer flavour.

[@keithbryan4968]

What is the fat content of the meat please?

[@geoffsbakingblog]

HI Keith. I always buy minced beef that has a 5% fat content. I am sure a higher fat content will be okay too.

[@keithpeverley3257]

I'm just doing this now:)

[@geoffsbakingblog]

HI Keith. I hope you enjoy it. Let me know what you think.

[@keithpeverley3257]

@@geoffsbakingblog will do, it's in the oven now , can't wait to try it :)

[@keithpeverley3257]

Very nice indeed Geoff, cracked on top but turned out very well, much like yours, thanks for putting this recipe on :)

[@geoffsbakingblog]

@@keithpeverley3257 HI Keith. That's great. I am so glad you enjoyed it.

[@soyeonkim6581]

I wonder the taste of this tart :)

[@geoffsbakingblog]

Hi Soyeon Kim. It tastes very good indeed.

[@normanbell-br7nf]

Spelt Teviotdale but pronounced "Teeviotdale" or "Teevetdale" after local river Teviot in Hawick[Hoick]

[@geoffsbakingblog]

Hi Norman. Yes, Mathew pointed that out to me shortly after I originally posted the video.

[@normanbell-br7nf]

@@geoffsbakingblog My pal Rob who comes from London[I am Scottish] have a lot of fun winding each other up with pronouncing stuff -- Cheviot hills up around here and his street name in London -- Chetwynd Road !

[@matthewstewart5761]

You pronounced Hawick correctly, good job, but just to let you know the pie is pronounced Teeviot not tev iot . It's no bother though

[@geoffsbakingblog]

Hi Matthew. Thanks for letting me know. I wondered if I had the pronunciation correct.

[@lyndseybeaumont7301]

It's pronounced Teeveeottdale

[@geoffsbakingblog]

Yes Lyndsey, I know that now, as someone else already mentioned it in the comments. I hadn't known it previously.

[@lyndseybeaumont7301]

@@geoffsbakingblog sorry if I offended, i didnt mean to. Just thought you might like to know but then as you say , you already did. Apologies. Nice pie xx

[@geoffsbakingblog]

@@lyndseybeaumont7301 Oh I wasn't offended in the least, so you have nothing to apologise for. I am glad you like the pie.

[@lyndseybeaumont7301]

@@geoffsbakingblog I make this a lot. Mine is slightly different in that the topping is not as thick. More like a generous pastry layer really. Still delicious though x

[@normanbell-br7nf]

Hoik -- I'm from neighbouring tiny village -- Ashkirk --

[@miskyloo887]

Thats a big onion

[@geoffsbakingblog]

HI Misky Loo. You are welcome.

[@miskyloo887]

@@geoffsbakingblog looks delicious.. I think that's tomorrow nights dinner.. Luckily I have all the ingredients. I have raw suet, I can probably blitz it in a food processor with a bit of flour? I'm in Sri Lanka abd we don't have commercial suet.. Thanks for the recipe😀

[@geoffsbakingblog]

@@miskyloo887 HI Misky Loo, yes you could blitz it with a little flour, that would work well. I think raw suet just chopped would probably be ok too. I hope you enjoy the pie.

[@miskyloo887]

@@geoffsbakingblog thank you, will tell you how it turned out..

[@miskyloo887]

About to make this, just thought I'd mention I checked out the link to your blog, however I didnt see milk in the ingredient list?