Scottish Mince Pie Recipe -
Scottish Mince Pie Recipe
  • READY IN ABOUT 3 hrs

Scottish Mince Pie

Recipe by  

"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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Original recipe makes 1 9-inch pie Change Servings
  • PREP

    45 mins
  • COOK

    40 mins

    2 hrs 55 mins


  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 More Reviews

Most Helpful Positive Review
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 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.

Most Helpful Critical Review
Jan 25, 2004

This recipe was fun to make because I've never had anything like this before, but I didn't like much else about it. Flavor was bland. Also, the mix of ground beef and pie crust was a little too rich for me. However, there was something oddly comforting about it, but next time I want some comfort food I'll make meatloaf!

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.

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

Jan 20, 2009

it was 4 because i ended up adding things to my taste which for us made it a 6! the things we added were, boiling the meat in beer instead of water and keeping it in instead of draining and then adding more water (which i understand for those of you who want to be healthy). i also added a splash of worcestershire, and sliced mushrooms. and to finish it off i added a little grated sharp cheddar before putting the pastry top on the pie. made it a bit more like the pies i had in england (don't know about scotland). turned out fantastic!!! a new fave in the family.

Feb 10, 2006

My family really liked this pie. I grew up with my mom making Scottish mince but she served it over mashed potatoes or noodles. I did do one thing different--I browned the ground beef (I thought it would be quicker) and then rinsed it in hot water to remove the grease and then followed the rest of the recipe. Thanks for this easy and tasty dinner.

Jun 01, 2010

it was good but is it better to bake the crust before the meat is put in or to not

Feb 09, 2004

This recipe has been a hit every single time I have served it. So much so, in fact people have told me I should market it!! It is definitely a GREAT alternative to regular meat pie. Thank you for the wonderful recipe!


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  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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