Scottish Meat Pie

"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."
photo by CookinCorgi photo by CookinCorgi
photo by CookinCorgi
Ready In:
1hr 10mins
6 slices




  • 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.

Questions & Replies

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  1. tomconn42
    in the Scottish meat pie recipe, is there a chance the oats will not cook?


  1. James S.
    I have made this three times, and I have to come back for more. My latest rendition cuts the oats to 2/3 cup, 2 tsp Worcester, addition of 1/2 cup frozen peas and a recent flavor boost, buy rending beef suet enough for 1-2 tbs. I used 1 lb. ground lamb, 1/2 lb 85% angus grass feed beef. The flavor enhancement from the suet is remarkable. Thanks to the Scottish Granddad. Recommend putting a drip pan under the pie. I use steel cut oats and they plump perfectly, yet still have that chew.
  2. Barbara R.
    This recipe is so easy and soooo good! You won’t be disappointed.
  3. Terrie
    "cover mixture entirely with boiling water" and "Simmer mixture for 10-15 minutes until water is mostly gone": I know what you mean, but I think this can be a bit too vague for not-super-practiced cooks ... could you approximate how much volume this means in your recipe?



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