SERIOUS plea for help!!

harvestmoon

Hi all,
I am desperate to find a recipe for a dish my mum ( and grandma ) used to make. It was a meat ( and possibly potato? ) pie. The difference was, it had a suet crust top, instead of pastry. I want to make this for my children ( 20 and 22!!) and, as my mum and grandma are no longer with us, I don't know how.
Have tried the internet for details to no avail.
Can anyone help me please?
I have a box of Atora light waiting for a recipe.
Please help, especially if it's an old recipe!!
Thanks for reading this.

charliee_3

what meat was it? beef, lamb? was it mince, or chunks? did it have any other veg in it that you can remember? was it saucy or dry? any particular flavour you can remember?

have you looked at suet pastry pie recipes like this one? linky

LJM

my oh and family are northern and this is 'the dish' it is lovely but his gran now passed wouldnt give me recipe and neither will his mum,it does taste fantastic, sorry i wasnt much help, hungry now though lol

wogglemaker

As far as I remember from my Mmum, Suet crust pastry is ,made the same as for dough boys, but roughfly pressed out to cover the pie dish not plate. I'm not sure of the concotionu under this but the meat was definately beef onions and gravy

Hope this helps

timmmers

Was it one of those cobler type things where balls of suet are laid on top and spread out in the oven to form the crust?

i made this one once...and it wasn't bad http://www.independent.co.uk/life-style/food-and-drink/recipes/meat-and-potato-pie-424582.html not what you're after I think though

Hungry now ....

t

Bronnie

LJM wrote: »

my oh and family are northern and this is 'the dish' it is lovely but his gran now passed wouldnt give me recipe and neither will his mum,it does taste fantastic, sorry i wasnt much help, hungry now though lol

Sorry to side-track but why on earth not?

Can you not flatter her into submission?:rotfl:

thriftlady_2

Could you not just make a meat and potato filling and top with suetcrust pastry?

It is just self-raising flour plus half the amount of suet and a little water.

If the pie had a crisp top then bake it in the oven like a pie, if it was soft and dumpling like then make it in a flame-proof dish which has a lid so that it steams.

I often make pies with suetcrust instead of shortcrust as it is so easy.

renegade

Delia Smith has a receipe for a Beef steak and onion pudding, using suet topping and steamed.Its in Delias Part Two book.

Penelope_Penguin

thriftlady wrote: »

I often make pies with suetcrust instead of shortcrust as it is so easy.

Just what I was going to suggest I often make suetcrust and use it to top any sort of meat. Though for some reason the children always say that they prefer dumplings to suet crust Even when I point out that it's exactly the same recipe, just balled rather than rolled

Penny. x

harvestmoon

Hi all and thank you for your responses!
I'm understanding now that I didn't give enough information, so here goes.
It was made in a deep dish/bowl. No pastry in the base. The filling was meat( chunky) onions and gravy. I din't recall there being any veg. The crust was in one piece, stretched across the top, and yes, it was brown and crisp. My problem is, i;ve never made suet crust before.I assume i will cook the meat on its own beforehand and then cover it.It is great with red cabbage as i recall. Can i get suet crust wrong?

thriftlady_2

harvestmoon wrote: »

. Can i get suet crust wrong?

Not really. It is just pastry using suet as the fat. As Penny says it is rolled out dumplings.

Make your beef filling, pop it in a dish, roll out the pastry and bake;)