Scottish Mince Pie

Scottish Mince Pie

26 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    40 m
  • Ready In

    2 h 55 m
Karen Barbour
Recipe by  Karen Barbour

“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.”

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
  2. 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.
  3. Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Roll out pastry to fit a 9-inch pie plate.
  6. Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
  7. Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

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Reviews (26)

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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 this 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.



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.



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 it with mashed potatoes opposed to a pie crust. It was definitely a crowd pleaser!

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Amount Per Serving (8 total)

  • Calories
  • 467 cal
  • 23%
  • Fat
  • 32.6 g
  • 50%
  • Carbs
  • 24.1 g
  • 8%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 304 mg
  • 12%

Based on a 2,000 calorie diet



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Steak and Kidney Pie I


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Tamale Pie II