Having made lots and lots of meat pies (and gotten lots of feedback from my fellow bakers) means it’s time to update an old recipe – my classic recipe for Scottish meat pies.
This delicious, easy Scottish meat pie recipe is an updated version of the traditional recipe. This minced meat pie is packed with flavor, soul, and practically fool-proof. Even my picky eaters enjoyed this pie.
An Update to the Traditional Scottish Meat Pie
If you want the classic, traditional Scottish meat pie recipe, you can my take on it right here. Otherwise, here is the updated version – based on feedback, trials to make it better and easier, and lots of time and practice.
- Meat Pie Filling
- • 1.5 pounds stewing beef, cubed
- • 4 tablespoons flour
- • 2 tbsp olive oil, extra virgin
- • 1 whole onion, large
- • 2 to 4 cups beef stock, organic
- • 1 sprig rosemary, fresh
- • 1 sprig thyme, fresh
- • 1 tbsp salt and pepper, to taste
- Pie Crust
- • 1 cup flour
- • 1 cup butter, cold
- • ½ cup lard or shortening, chilled
- • 1/2 cup water, ice cold
- • 1 egg, beaten
Brown the beef
- Cut stewing beef into 1-2" cubes (or buy it already cut).
- Toss the beef in flour and season with salt and pepper.
- Pour 1-2 tablespoons of olive oil into a large saucepan and gently brown the stewing beef until the outside of the beef is golden brown.
- Remove the beef and set it aside.
Simmer the beef
- Finely dice the onion and place it in the pot. Saute for 2-3 minutes in the oil and juices left from browning the beef, until the onion is translucent and caramelized.
- Add the beef stock to the pot. Deglaze the pan by scraping the bottom of the pot with a spatula or spoon.
- Add rosemary and thyme.
- Add beef back into the pot. Cover and simmer for 1-2 hours.
Make the Pie Crust
- Combine the flour, butter, and shortening in a chilled mixing bowl. Knead gently with a pastry blender or fork until pea-sized balls of dough begin to form.
- Slowly add the chilled water one tablespoon at a time, mixing between each addition. Keep adding water until a ball begins to form, being careful not to overmix the dough.
- Separate the dough in half and flatten each piece into a disk. Place the disks in zip-top bags and chill for at least an hour.
- When the dough has chilled, preheat the oven to 400 degrees.
- Roll one disk of dough into a sheet big enough to cover the bottom of a nine-inch pie dish. Place the dough in the dish and trip extra dough from the edges.
- Pour the beef mixture on top of the pie crust, making sure to include plenty of gravy with the meat.
- Roll the second pie crust into a sheet big enough to cover the top of the pie.
- Carefully place the pie crust over the top of the pie and trim any excess from the edge with a knife. Press the edges of each crust together to seal. Cut holes in the top of the crust to vent. Brush the top of the pie crust with beaten egg.
- Bake for 30 minutes, until the pie dough is golden brown.
- Allow pie to rest for 10 minutes before serving.
Another Option: A meat pie with the crust only on top
- Cut the pie crust recipe in half and roll out enough pie crust to cover a nine-inch pie pan.
- Cut about half an inch off the outside of the rolled-out pie crust.
- Place this strip along the rim of the pie tin and press it down firmly. It's to help anchor the top crust.
- Then add the stewed meat and gravy to the pie dish.
- Cover the pie, cutting vents or using your ceramic pie bird.
- If you've got any leftover pastry strips, feel free to decorate the top of your pie.
- Brush the top with beaten egg
- Bake for 30 minutes, until the pie crust is golden brown.
Amount Per Serving Calories 527Total Fat 42gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 19gCholesterol 89mgSodium 1020mgCarbohydrates 28gFiber 1gSugar 3gProtein 11g
This meat pie is a family favorite for dinners. It’s delicious, decadent, and filling. Plus, it pairs well with salads, veggies, or whatever else you want to make. It easily feeds everyone, even if they want an extra big helping. It also refrigerates well and is great as leftovers.