Best 2 Scottish Meat Pie Recipes

Scottish meat pie, a traditional British dish, is a hearty and flavorful pastry filled with succulent meat and vegetables. Originating in the 16th century, it has become a staple in Scottish cuisine. This iconic pie features a flaky, golden-brown crust encasing a delectable filling of tender lamb or beef, aromatic onions, savory carrots, and rich gravy. Variations of the classic recipe include the addition of peas, mushrooms, and herbs, creating a symphony of flavors in every bite. Whether served as a main course or a comforting snack, Scottish meat pie promises a delightful culinary experience. This article presents a collection of carefully curated recipes that capture the essence of this beloved dish, guiding you through the process of creating a perfect Scottish meat pie from scratch. Savor the detailed instructions, tips, and variations to impress your family and friends with this timeless classic.

Check out the recipes below so you can choose the best recipe for yourself!

SCOTTISH MEAT PIE

Scottish Meat Pie image

Made by my Scottish Granddad, this recipe is like a traditional Forfar Bridie (old-timely Scottish hot pocket), only in pie form. I prefer the beef version over the lamb.

Provided by CookinCorgi

Categories Meat

Time 1h10m

Yield 6 slices, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 pastry for double-crust pie or 2 ready-made pie crusts
1 1/2 lbs ground beef or 1 1/2 lbs ground lamb
1 small onion, chopped
1 cup oats (not quick cooking)
1 teaspoon Lawry's Seasoned Salt
1/2 cup beef broth or 1 beef bouillon cube
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1/8-1/4 teaspoon ground cloves (optional)
1/2 teaspoon nutmeg (optional)
1/8 cup butter

Steps:

Preheat oven to 350° F and put a kettle of water on to boil.
Place one pie crust in a deep-style pie pan. Prick crust with a fork several times and bake for 5-10 minutes.
In a large skillet with deep sides, sauté ground beef/lamb with onions. Season well with Lawry's, salt and pepper.
Mix well to combine.
When beef loses its pink color, stir in oats and beef broth or bullion cube. Then cover mixture entirely with boiling water. Simmer mixture for 10-15 minutes until water is mostly gone. Then stir in Worcestershire Sauce, dry mustard and spices.
Spoon the mixture into the partially baked pie crust and dot the top of the filling with diced butter. Place top crust on filling, crimp sides, vent crust, and bake for 1 to 1-1/4 hours. Make sure crust is slightly browned.

Nutrition Facts : Calories 703.8, Fat 43.6, SaturatedFat 14.6, Cholesterol 87.3, Sodium 712.3, Carbohydrate 47.2, Fiber 4, Sugar 0.7, Protein 29.8

SCOTTISH MEAT PIE

SCOTTISH MEAT PIE image

A simple yet delicious and filling pie from Scotland. The addition of garlic and oregano may be American influences. Recipe: cooks.com Photo: theeatenpath.com

Provided by Ellen Bales

Categories Savory Pies

Time 2h5m

Number Of Ingredients 10

Ingredients

2 lb lean hamburger
1 medium onion, chopped fine
1 c all purpose flour
5 c water
1/4 tsp garlic powder -- or -- 3 cloves garlic, minced
1 1/2 tsp salt (or to taste)
1 tsp pepper
1/4 tsp oregano
1/4 tsp thyme
1 home-made or store-bought pie crust

Steps:

1. In a large pot, cook meat, onion, flour, water and spices for at least 1-1/2 hours or until meat is very tender.
2. Refrigerate mixture until you can skim the fat off the top.
3. Prepare pie crust and fill bottom crust with meat mixture.
4. Cover with top crust and crimp; cut vent holes in top.
5. Bake in a preheated 375-degree oven until crust is golden brown, about 25-35 minutes.

Tips:

To make the pastry, you can use either shortcrust pastry or puff pastry. If you are using shortcrust pastry, chill it for at least 30 minutes before rolling it out. This will make it easier to work with and will prevent it from shrinking in the oven.
When rolling out the pastry, make sure to flour your work surface and rolling pin to prevent the pastry from sticking.
When filling the pie, do not overfill it. Leave some room at the top for the filling to expand during baking.
Before baking the pie, brush the top with an egg wash. This will give it a golden brown color and help to seal in the filling.
Bake the pie in a preheated oven. This will help to ensure that the pastry cooks evenly.
Let the pie cool for at least 15 minutes before serving. This will allow the filling to set and the pastry to firm up.

Conclusion:

Scottish meat pie is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover meat. With a few simple ingredients and a little bit of time, you can easily make this classic Scottish dish at home.