Prep 20 mins
Cook 50 mins
Made by my Scottish Granddad, this recipe is like a traditional Forfar Bridie (old-timely Scottish hot pocket), only in pie form. I prefer the beef version over the lamb.
- 1 pastry for double-crust pie or 2 ready-made pie crusts
- 1 1⁄2 lbs ground beef or 1 1⁄2 lbs ground lamb
- 1 small onion, chopped
- 1 cup oats (not quick cooking)
- 1 teaspoon Lawry's Seasoned Salt
- 1⁄2 cup beef broth or 1 beef bouillon cube
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1⁄8-1⁄4 teaspoon ground cloves (optional)
- 1⁄2 teaspoon nutmeg (optional)
- 1⁄8 cup butter
- Preheat oven to 350° F and put a kettle of water on to boil.
- Place one pie crust in a deep-style pie pan. Prick crust with a fork several times and bake for 5-10 minutes.
- In a large skillet with deep sides, sauté ground beef/lamb with onions. Season well with Lawry's, salt and pepper.
- Mix well to combine.
- When beef loses its pink color, stir in oats and beef broth or bullion cube. Then cover mixture entirely with boiling water. Simmer mixture for 10-15 minutes until water is mostly gone. Then stir in Worcestershire Sauce, dry mustard and spices.
- Spoon the mixture into the partially baked pie crust and dot the top of the filling with diced butter. Place top crust on filling, crimp sides, vent crust, and bake for 1 to 1-1/4 hours. Make sure crust is slightly browned.