Traditional Teviotdale Pie

Line a pie dish with suet pastry or shortcrust pastry.

Prepare a filling of raw minced beef or mutton, mixed with finely chopped onions, salt, and black pepper.

Place the meat into the dish and add a little stock.

Place a layer of sliced raw potatoes directly on top of the meat.

Cover the whole pie with a pastry lid and seal the edges.

Bake at 180°C for 1 to 1.5 hours until the meat and potatoes are fully cooked and the crust is golden.