This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Scottish Mince Pie

Read Reviews (24)

"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." — Karen Barbour

Ingredients Edit and Save

Watch video tips and tricks

Irish Shepherd’s Pie

Shortcut Shepherd's Pie

Shepherd's Pie VI

How to Make Tamale Pie

Ground Beef Shepherd’s Pie

Veggie Shepherd’s Pie

Shepherd's Pie

Firehouse Shepherd's Pie

Beef Pot Pie III

How to Cut Onions

Original recipe makes 1 -9 inch pie Change Servings

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

Check All Add to Shopping List

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.

Kitchen-Friendly View

ADVERTISE WITH US

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.

—Deanne

See full review »

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!

—amydoll

See full review »

31 Ratings

See other versions of this recipe!

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.

—Ginberry

See full review »

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!

—KLUTZ7843

See full review »

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.

—larry burke

See full review »

Jun 01, 2010

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

—dshin

See full review »

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.

—CATHYLYNN

See full review »

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!

—SAMMYSAM

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Shepherd's Pie I

Scottish Shepherd's Pie

Tamale Pie II

Marmite Mince

Hamburger Pie II

Tamale Pie I

Steak and Kidney Pie I

Hamburger Pie I

Proper English Cottage Pie

Country Pie

ADVERTISE WITH US

Nutrition

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
300 mg
12%

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

Nutritional Information

Scottish Mince Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 467
** Calories from Fat: 293

% Daily Value *
** Total Fat 32.6g 50 %
** Saturated Fat 10.8g 54 %
** Cholesterol 64mg 21 %
** Sodium 300mg 12 %
** Potassium 278mg 8 %
** Total Carbohydrates 24.1g 8 %
** Dietary Fiber 2g 8 %
** Protein 18g 36 %
** Sugars 0.9g
** Vitamin A < 1 %
** Vitamin C 2 %
** Calcium 2 %
** Iron 28 %
** Thiamin 22 %
** Niacin 69 %
** Vitamin B6 15 %
** Magnesium 8 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.