recipe reviews for:

Scottish Mince Pie

“This is a hearty, baked meat pie that would work beautifully for a Sunday supper. The ground beef is cooked until tender, and combined with beef bouillon and onion. Cornstarch and water are added for thickening, and then this savory filling is arranged in a pie crust, topped with another crust and baked. Slice and serve it with mashed potatoes.”

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Reviewed: Jan. 14, 2012

Used this recipe for a historical character party (everyone finds a historical character and brings a dish form that persons country.) Everyone Loved it. it was very easy to make and wasn't time consuming, so i had plenty of time to get my costume ready ;)

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Reviewer:

BookWorm16

Cooking Level: Expert

Reviewed: Aug. 26, 2010

My grandmother cooked this quite a bit for us when I was growing up. Basically the same recipe but not as a pie. Quarter cut potatoes were instead boiled with the mince. Bovril was Granny's boullion of choice which did make a slightly thicker, meatier tasting gravy. Wish I liked the tripe soup she made as much as I liked her mince and tatties. :>)

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4 users found this review helpful

Reviewer:

Art

Reviewed: May 31, 2010

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

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7 users found this review helpful

Reviewer:

dshin

Reviewed: Jan. 19, 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.

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7 users found this review helpful

Reviewer:

larry burke

Reviewed: Aug. 31, 2008

Great recipe, tastes very like the mince pie my mum used to make for us as kids. Added some diced carrot and some peas, will add this to my repertoire as the kids ate every last bit of it.

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5 users found this review helpful

Reviewer:

ahanney

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Cooking Level: Intermediate

Reviewed: Jun. 13, 2008

This was very tasty. I did add a teaspoon or so of BBQ sauce and also some Parissiene Essence to give it a nice rich brown colour. A definite cook again.

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5 users found this review helpful

Reviewer:

janzjewelz

Cooking Level: Expert

Home Town: Caerphilly, Glamorgan, Wales, U.K.

Living In: Sydney, New South Wales, Australia

Reviewed: Mar. 17, 2008

I made this with venison and it was to die for! Don't be intimidated by meat pies, they are a hearthy and easy dinner.

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4 users found this review helpful

Reviewer:

missyoumuch

Cooking Level: Expert

Reviewed: Feb. 22, 2008

I make this for my husband all the time...he loves it. I use the traditional OXO stock cubes instead of the Bisto, less salty! Not quite the real thing..but good none the less.

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Reviewer:

jacquismith

Reviewed: Oct. 29, 2007

This is the sort of tasty recipe my mum would make. I would add to the reviewer, who promoted mashed potato and no pastry for the mince, that we're talking about 2 different dishes here. My mum used to make mince and tatties with either mashed (champed) or boiled potatoes. Mashed was favourite as it soaked up the gravy better. Sometimes, according to season and what our back garden had to offer, the mince had green peas in it, or carrots, or baby turnips, or parsnips. Mince pies could be with top crust only, or top and bottom and we had with mashed or boiled or new potatoes. We used to get really flavoursome family steak pies (or with kidney too) with puff-pastry top from the local butcher. Very tasty ! Nowadays I live and work in an Arab country where such dishes are non-existent.

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Reviewer:

Lachlan

Reviewed: Sep. 29, 2007

This is a great recipe and was so easy to follow. I threw in some frozen peas and fresh chopped carrots before pouring the mince mix into the crust. I served this at a Sunday family dinner and everyone absolutely raved about it. I even made an extra one and froze it for a quick weekday meal. SO GOOD!

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6 users found this review helpful