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: Nov. 13, 2012

Really close to my grandmothers Scottish Mince Pie. Really nice flavour. She was from Inverness. Thank for the nice recipe. I used stock instead of bouillon which cut back on the salt, otherwise fabulous

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Reviewer:

Antha

Cooking Level: Expert

Reviewed: May 13, 2012

My husband is from small town in Scotland, and he said to me "this is spot on". He really enjoyed this, thanks for sharing.

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2 users found this review helpful

Reviewer:

kimmyb

Home Town: Springfield, Missouri, USA

Reviewed: Feb. 11, 2012

This came out great! YUM!

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2 users found this review helpful

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skdionne

Home Town: Dracut, Massachusetts, USA

Living In: Hubbardston, Massachusetts, USA

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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2 users found this review helpful

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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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8 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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11 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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12 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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7 users found this review helpful

Reviewer:

ahanney

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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7 users found this review helpful