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. 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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larry burke

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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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ahanney

Cooking Level: Intermediate

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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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janzjewelz

Cooking Level: Expert

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

Living In: Sydney, New South Wales, Australia

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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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missyoumuch

Cooking Level: Expert

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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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jacquismith

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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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Lachlan

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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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Lauren Koblara

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2007

My husband is from New Zealand and I have been looking for a recipe to render his cravings....it worked! I wish I could find the smaller pie crusts, but it was good in the big pie. Do not add any extra salt! There really isnt a need for it:)

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Megan C

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Reviewed: Dec. 30, 2006

A nice meal. We added a layer of mashed potatoes before covering with the top pastry.

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amytheresa75

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Reviewed: Jul. 28, 2006

nice nice!! Im from new zealand and I miss my mince pies!!

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KYLIEHINE

Cooking Level: Expert

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Reviewed: 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.

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CATHYLYNN

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Mar. 8, 2005

I made it this morning, and it was really fun to make. It looked very impressive when it was finished. We as dutchies are not really used to eating pies, so when i'll serve it to my housemates later they will be suprised. I nibbled a bit of it and i like it, though it is a bit bland

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hcorianne

Cooking Level: Expert

Home Town: Woudenberg, Utrecht, Netherlands

Living In: Ede, Gelderland, Netherlands

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Reviewed: Jul. 19, 2004

Really good pie. Traditionally, I think meat pies have some ground lamb in them, which I will try next time for some added flavor. I, too, added worchestershire sauce and it added a nice bit of flavor.

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granolagirl

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: 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!

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KLUTZ7843

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Reviewed: 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.

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Deanne

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Reviewed: Nov. 29, 2003

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!

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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Sep. 8, 2001

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.

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Ginberry

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Reviewed: Feb. 26, 2001

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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