1/1 Photo of Scottish Meat Pie
1 hr 10 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.
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Units: US | Metric
- 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
- 1Preheat oven to 350° F and put a kettle of water on to boil.
- 2Place one pie crust in a deep-style pie pan. Prick crust with a fork several times and bake for 5-10 minutes.
- 3In a large skillet with deep sides, sauté ground beef/lamb with onions. Season well with Lawry's, salt and pepper.
- 4Mix well to combine.
- 5When 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.
- 6Spoon 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.
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Nutritional Facts for Scottish Meat Pie
Serving Size: 1 (178 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 703.7
- Calories from Fat 392
- Total Fat 43.5 g
- Saturated Fat 14.6 g
- Cholesterol 87.2 mg
- Sodium 712.3 mg
- Total Carbohydrate 47.1 g
- Dietary Fiber 4.0 g
- Sugars 0.7 g
- Protein 29.8 g
The following items or measurements are not included:
Lawry's Seasoned Salt