Scottish Meat Pie
Discover the comforting charm of a traditional Scottish Meat Pie, a timeless dish bursting with hearty flavors and rustic appeal. This savory recipe features a buttery, flaky pastry shell encasing a rich filling of seasoned ground beef, sautéed onions, and a touch of breadcrumbs for added texture. Infused with savory beef stock and gently spiced with salt and black pepper, this pie offers an authentic taste of Scottish cuisine. Perfect for cozy family dinners or gatherings, this meat pie bakes to golden perfection, thanks to a glossy egg wash, and pairs beautifully with mashed potatoes, roasted vegetables, or a simple side salad. With minimal prep time and straightforward instructions, this classic pie lets you bring a taste of Scotland to your table in just over an hour.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Unsalted butter
- 60 ml Cold water
- 500 grams Ground beef
- 1 medium Onion
- 150 ml Beef stock
- 50 grams Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg (for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
Prepare the pastry by sifting the all-purpose flour into a large bowl. Cut the unsalted butter into small cubes and add it to the flour.
Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water, a tablespoon at a time, and mix until the dough comes together. Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.
Meanwhile, prepare the filling. Finely dice the onion and add it to a large pan with the ground beef. Cook over medium heat, stirring occasionally, until the beef is browned and the onion is softened.
Stir in the beef stock, breadcrumbs, salt, and black pepper. Cook for another 5-7 minutes until the mixture thickens slightly. Remove from heat and let it cool.
Divide the chilled pastry dough into two portions: one slightly larger for the base and one smaller for the top. Roll out the larger portion on a floured surface to about 3mm thickness.
Line a 9-inch pie dish with the rolled-out dough, letting the edges slightly overhang.
Add the cooled meat filling, spreading it evenly in the pie shell.
Roll out the remaining dough to make the pie lid. Place it over the filling and press the edges together to seal. Trim any excess, and crimp the edges with a fork.
Beat the egg and use it to brush the top of the pie for a golden finish.
Cut a small slit in the center of the pie to allow steam to escape while baking.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
Remove from the oven and let the pie cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 4157 mg | 181% | |
| Total Carbohydrate | 284.8 g | 104% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 11.9 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 220 mg | 17% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1963 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
