Scottish Mince Pie

24 Reviews

“My mother-in-law made this pie in Scotland. It is not a sweet mince pie, but it's easy to make, and a hearty dinner. I serve boiled parsley potatoes and a nice salad with this pie. My children always ask for this pie when they come home to visit.” - by Karen Barbour

Ingredients

1 1/2 pounds lean ground beef
1 large onion, minced
1/8 teaspoon beef bouillon granules
4 cups water to cover
2 tablespoons cornstarch
1/4 cup water
1 recipe pastry for a 9 inch double crust pie

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Metric US

Original recipe yields 1 -9 inch pie

Directions

Preheat oven to 375 degrees F (190 degrees C).
Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened.
Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
Bake at 375 degrees F (190 degrees C) for 30 minutes or until crust is lightly browned.

Nutrition

Amount Per Serving (8 total)

Calories
467 cal
23%

Fat
32.6 g
50%

Carbs
24.1 g
8%

Based on a 2,000 calorie diet

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Reviews (24)

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Deanne

Feb. 17, 2004

"My husband moved here to the US from Scotland 2+ years ago. Besides Indian food, he misses his traditional scottish dishes so I was very excited to try this recipe. He loved it but reminded me that ..." See morethis would actually be served with mashed potatoes and called "mince and taties" and not served as a pie. The gravy in a real scottish mince meat pie is less beefy, more peppery with a thicker consistency and looks somewhere between clear and grey not brown. Still, this hit the mark as "mince" and I think I'll serve the leftovers with some mashed potatoes! I would caution against adding salt. The boullions have enough."

Ginberry

Jan. 25, 2004

"We loved this version of a popular meal. I used Bisto (tm) instead of beef boulion cubes or powder. Made a nice thick gravy. Will use this recipe over and over...." See more"

KLUTZ7843

Mar. 19, 2004

"Delicious! I did make some alterations to the dish to suit my tastes. I substituted the onion for a couple cloves of garlic. I added a tablespoon worcestershire sauce to the meat mixture. And I topped..." See more it with mashed potatoes opposed to a pie crust. It was definitely a crowd pleaser!"

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