Its the middle of August here in the UK and that usually means days of endless sunshine, Salads and other light summery foods. Except this passed week has been rain, cold, thunder storms and generally very un-summery. So as it was particularly chilly last night I dug out my Autumn belly warmer recipes and cooked up a Beef Teviot for dinner.
There are lots of versions of this recipe and really non of them are wrong. In my eye it all comes down to personal preference and me I like to dabble. It's essentially a meat pie with a Suet crust on top. I served mine with Horseradish- mashed potatoes (cream the potatoes as normal and add horseradish to taste, it gives it a little kick)
Here's what you need for my version.
500g Minced Beef (or minced steak, you can use lamb mince or turkey mince or whatever the heck you like really)
2 cloves garlic diced
2 carrots - peeled and sliced then blanched to soften.
1 red onion - diced
100g mushrooms roughly chopped.
1/2 pt beef stock
2tbsp Flour
Worcestershire sauce
Paprika
Parsley
100g Suet
200g flour (Self raising)
cold water
pinch of salt
Preheat oven to 180c
I usually make my crust first and set it aside to rest. In a bowl mic the flour, suet and salt then add enough water to bring it together, but not make a sticky mess. (about 2 tbsp) I usually use a butter knife to cut into the ingredients, it makes it easier to handle and by not messing with it too much it prevents your crust from getting overworked and hardening. When it comes away from the side of the bowl, set aside.
In a frying pan or wok (I love my wok) fry the onions, garlic, mushrooms and mince until lightly browned. Adding Paprika and Worcestershire sauce to flavour the meat.
Add the flour and stir until it coats everything and looks a little like a Roux. Add the stock a little at a time and stir continuously to ensure it mixes with the flour. Add the parsley and finally the blanched carrots to the mixture and transfer to an oven proof dish.
On a dusted surface (dusted with flour) roll out the suet crust to about 1/4 inch thickness. If it's slightly tacky you can use your hands or I like to use the back of a spoon to press out the crust to the size you want. Lift and lay it over the meat mixture.
Place on the centre shelf of the oven and cook 45 mins until the top is a lovely golden brown.
Serve immediately with your horseradish mash potatoes and any vegetables you fancy. I had minted pies with mine.
Enjoy!
There are lots of versions of this recipe and really non of them are wrong. In my eye it all comes down to personal preference and me I like to dabble. It's essentially a meat pie with a Suet crust on top. I served mine with Horseradish- mashed potatoes (cream the potatoes as normal and add horseradish to taste, it gives it a little kick)
Here's what you need for my version.
500g Minced Beef (or minced steak, you can use lamb mince or turkey mince or whatever the heck you like really)
2 cloves garlic diced
2 carrots - peeled and sliced then blanched to soften.
1 red onion - diced
100g mushrooms roughly chopped.
1/2 pt beef stock
2tbsp Flour
Worcestershire sauce
Paprika
Parsley
100g Suet
200g flour (Self raising)
cold water
pinch of salt
Preheat oven to 180c
I usually make my crust first and set it aside to rest. In a bowl mic the flour, suet and salt then add enough water to bring it together, but not make a sticky mess. (about 2 tbsp) I usually use a butter knife to cut into the ingredients, it makes it easier to handle and by not messing with it too much it prevents your crust from getting overworked and hardening. When it comes away from the side of the bowl, set aside.
In a frying pan or wok (I love my wok) fry the onions, garlic, mushrooms and mince until lightly browned. Adding Paprika and Worcestershire sauce to flavour the meat.
Add the flour and stir until it coats everything and looks a little like a Roux. Add the stock a little at a time and stir continuously to ensure it mixes with the flour. Add the parsley and finally the blanched carrots to the mixture and transfer to an oven proof dish.
On a dusted surface (dusted with flour) roll out the suet crust to about 1/4 inch thickness. If it's slightly tacky you can use your hands or I like to use the back of a spoon to press out the crust to the size you want. Lift and lay it over the meat mixture.
Place on the centre shelf of the oven and cook 45 mins until the top is a lovely golden brown.
Serve immediately with your horseradish mash potatoes and any vegetables you fancy. I had minted pies with mine.
Enjoy!
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