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Once a year, it seems like everyone pretends they’re Irish. But hey – St. Patrick’s Day has evolved into a pretty cool day, so this ginger is not complaining. But what about all of those other odd holidays? They kinda get glossed over, which is a real shame. Because at our house, we use those days to celebrate all the different aspects of our family history. And, a few years ago, we got in the spirit of St. Andrew’s day with a delicious, easy-to-make traditional Scottish meat pies, or steak pies.
No, we didn’t wear kilts while making this pie last time. Maybe next year. We’d need to find the right family pattern, anyway!
Delicious, Easy, Traditional Scottish Meat Pies
In any case, we wanted to try making a traditional Scottish meat pie, because why not? Now, if you’re going for a healthy meal, try this gluten-free pumpkin curry soup or some homemade wheat bread instead. Because this meat pie isn’t going to be winning any awards for heart-healthy. It is delicious, though!
Now, we didn’t have a family recipe to turn to, so we did some Googling and found a recipe that looked promising. We made a few slight changes, and the result was awesome.
- Cut stewing beef into 1-2″ cubes (or buy it already cut)
- Salt and pepper the beef
- Pour 1-2 tablespoons of olive oil into a pot, then gently brown 1.5 pounds of cubed stewing beef
- Remove the beef and set it aside
- Dice 1 large onion practically into oblivion
- Pour the onion into the pot, and cook it 2-3 minutes in the oil and juices left from browning the beef
- Add 12-16 oz of beef stock to the pot
- Add 1 sprig of fresh rosemary and thyme
- Add the beef back into the pot
- Simmer for 2 hours until amazingly tender
I’m a big fan of cooking in an enameled cast iron dutch oven, although any pot will work.Want to try a traditional meal with flavor? Try this Scottish meat pie - with a salad and some veggies on the side. #yummy #familyhistoryClick To Tweet
When that’s almost done cooking, it’s time to make the pie crust…. or to make sure you’ve got a pre-made one from the store. But since we were trying to do a full-out traditional pie, we tried to make our own pie crust.
Y’all, pie crusts aren’t for the faint of heart. They’re finicky, so be warned.
- 8 oz flour – traditional or gluten-free
- 4 oz butter at room temperature
- 2 oz lard or Crisco
Combine the flour and butter into a mixing bowl. Use a pastry blender to mix it together. Slowly add the water and lard until the dough forms a flaky pastry crust. Oh – and knead it as little as possible so that it stays flaky and delicious once it’s cooked.
From here, you’ve got two ways to make the pie.
- If you want a completely enclosed meat pie, you’ll need two batches of the pie crust; the first for the bottom of the pie pan and the second for the top of the pie.
- If you want a more traditional Scottish meat pie, the pastry crust will only be on top of the pie.
Either way, roll that pie crust (or both of them) out flat so that it’s about an inch larger than the pie tin.
- For an enclosed meat pie, put the first crust into the tin and trim the excess. Fill the pie tin with the stewed meat and gravy – and be very generous with the gravy, as the crust will absorb some of the gravy. Cover the pie with the second pie crust. Then, cut vents into the pastry or use a ceramic pie bird.
- If you’re opting for the single layer of pie crust, cut about a 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. 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. I’m not particularly great at this step yet… in fact, it seemed a lot easier to me to “decorate” with vent holes than it did to use the extra pastry. Oh well.
You’ve now got a beautiful looking meat pie – it just needs to cook. But before you toss it in the oven, brush the top with some butter or a beaten egg. It’s to make it look prettier when it’s done cooking.
Bake for 30 minutes at 425 degrees for a gas stove, or 450 with an electric stove. The meat’s already cooked, so you’re just trying to bake that delicious, flaky crust. It will be a golden brown when it’s done.
Time to enjoy!
This pie was delicious!! It goes well with salads or steamed vegetables, too. And it easily fed three adults and two children; oh, and one boy and the adults all had second helpings. Even then, we had one slice of meat pie leftover and it tasted great as leftovers the next day.