Teviotdale Pie

Teviotdale Pie | A suet-crust pastry pie stuffed with savoury minced pork, at the start from the Scottish Borders |Gestational Diabetes UK

A Teviotdale is a neighborhood recipe I discovered the place I lately are living within the Scottish Borders. This can be a suet-crust pastry pie with a savoury minced pork filling, just like cottage pie however with a suet crust as an alternative.

To make this recipe higher for blood sugar ranges, I take advantage of wholemeal flour as an alternative of white, with suet for the suet pastry crust, however I stored the recipe slightly conventional.

You need to upload further low-carb greens reminiscent of mushrooms, celery, or cauliflower to the mince and cheese into the suet pastry too. You need to additionally make suet dumpling balls as an alternative of a complete suet crust to make this decrease in carbs.

Teviotdale Pie

Teviotdale Pie | A suet-crust pastry pie stuffed with savoury minced pork, at the start from the Scottish Borders |Gestational Diabetes UK

5 from 1 vote


Direction: Major Foods
Delicacies: Scottish
Nutrition: Diabetic
Key phrase: pork, mince, pie, suet
Loose or Subscription Recipe: Loose Recipe
Loose from: coconut, nuts
Prep Time: 15 mins
Cook dinner Time: 1 hour
Overall Time: 1 hour 15 mins
Servings: 6 servings
Energy: 423kcal
Creator: Jo Paterson


For the minced pork filling

  • 450 grams lean pork mince
  • 1 tsp olive oil
  • 1 massive onion finely diced
  • 1 massive carrot peeled and finely chopped
  • 1 stick celery finely chopped
  • 450 ml pork inventory
  • 1 tsp Worcester sauce
  • 1 bay leaf
  • ½ tsp celery salt
  • 1 tsp garlic granules
  • a excellent pinch salt and flooring black pepper

For the suet pastry crust

  • 225 grams wholemeal self elevating flour
  • 25 grams cornflour
  • 75 grams pork suet
  • 350 ml complete milk


  • Warmth the olive oil in a big pan on med-high warmth, then upload the meat mince
  • As soon as the mince has browned, upload the onions and cut back the warmth to medium to melt
  • Upload the chopped carrot, celery, pork inventory, Worcester sauce, bay leaf, garlic granules, celery salt, and season, stir and make allowance to simmer uncoevered for a minimum of quarter-hour to thicken
  • Whilst the mince is simmering, pre-heat the oven to 180°c (fan) and make the suet pastry crust
  • Combine the flour, cornflour and suet in combination in a bowl, then step by step upload the milk, stirring to create a thick rainy batter
  • As soon as the mince has thickened, pour into an ovenproof dish
  • Spoon the suet batter on most sensible of the mince and unfold out gently NOTE: it’ll be very rainy and sticky. Use rainy hands to softly push the batter down if wanted
  • Position the pie within the centre of the oven to bake for approx. half-hour or till the pastry has risen and is golden and the gravy is effervescent on the edges
  • Serve with steamed inexperienced greens


The suet pastry crust is the starchy carb on this meal, subsequently it isn’t recommended so as to add any other starchy carb reminiscent of potato. If you want a an identical facet serving of one thing to devour with this pie, take a look at cauliflower mash or celeriac mash as an alternative which can be a lot decrease in carbs


Energy: 423kcal | Carbohydrates: 39g | Protein: 25g | Fats: 19g | of which saturates: 10g | Fibre: 5g | of which sugars: 5g

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