Scottish Mince Beef Pie

Cut through the crisp buttery puff pastry crust of this traditional Scottish Mince Beef Pie to find the delicious beef and onion filling. It’s so easy to make using ready-made puff pastry and with no pre-cooking needed for the minced (ground) beef.

Scottish Mince Beef Pie with a slice taken out

What is a Scottish Mince Beef Pie?

The Mince Round

The more commonly known Scottish Mince Pie is made using shortcrust pastry and is filled with cooked beef mince and gravy. This is also often called a mince round.

Scottish Mince Beef Pie with photo of grandfather

My Grandfather’s Scottish Mince Beef Pie Recipe

My paternal grandfather was a butcher in Dundee, that’s him in the photograph with my grandmother on the right. He had his own butcher shop from the 1930s to 1960s.

Because being a butcher was a reserved occupation, he remained in the town and worked there all through WWII. His shop was demolished along with many of the old tenements in the Hilltown area and after that, he worked for other butchers.

My grandfather’s pie recipe is different from the classic mince round. You make the pie with puff pastry and a seasoned minced (ground) beef filling that goes into the pie uncooked, and is firm when the pie is cut.

What does the mince beef pie taste like?

The filling in the pie is similar to a good burger or meatloaf encased in crisp puff pastry.

Slice out of Scottish Mince Beef Pie

Can you buy this type of mince beef pie?

You can easily buy the Mince Round type of pie with a cooked beef mince filling. But I haven’t seen my grandfather’s type of mince beef pie in any butchers in recent years which is a shame as it is really delicious. Fortunately, my Mum got the recipe from my grandfather and I got the recipe from her many years ago.

What kind of minced (ground) beef should I use?

Use the best mince you can afford, preferably Scotch Beef but any good quality beef will make a good pie. Use beef which has some fat in it because the fat adds flavour.

How do you make puff pastry?

I make the pie with ready-made puff pastry. For this pie, I buy a block of puff pastry rather than the ready rolled sheets. Buy two packs if you want to use the ready-rolled sheets because one is not big enough to make a base and lid.

If you would like to make your own puff pastry then there is an excellent step-by-step recipe at Feast Glorious Feast.

Golden Brown Baked pie

How to make Scottish Mince Beef Pie

Let me take you step-by-step through the simple process of making this classic pie.

Minced beef, eggs, onion, puff pastry and seasonaing for Scottish Mince Beef Pie

You will need:

  • Good quality minced (ground) beef
  • Puff pastry
  • Onion
  • Worcestershire sauce
  • Eggs
  • Salt & pepper
  • 2 bowls
  • Rolling pin
  • Pastry brush
  • Knife
  • Fork
  • 23 cm ovenproof plate (or pie tin)

Mix the ingredients

  • Put the minced beef in a bowl with the finely chopped onion, seasonings and a beaten egg.
  • Mix with a fork, then get your hands into the bowl and make sure all the ingredients are thoroughly mixed together.

Start to build the Scottish Mince Beef Pie

  • Take the puff pastry and divide in two. You need a little less pastry for the base, so cut a slightly larger piece for the top.
  • Roll out the pastry. Use the plate to check that it is large enough.
  • Line the plate with the pastry and cut off any excess.
  • Put the beef mince mixture on the pie plate, leaving approximately 2.5 cm of pastry still visible.
  • Brush the edges of the pastry with a beaten egg.

Put the lid on the pie

  • Roll out the remaining puff pastry and cover the beef mince mixture.
  • Press down around the edges then cut away the excess pastry.
  • Crimp the edges with your fingers and thumb to seal the pie.
  • Make two slits in the top of the pie to release the steam as it bakes.
  • Brush the top of the pie with the egg in order to give it a nice shiny top.
Bake the Scottish Mince Beef Pie until golden brown

Bake the pie

  • Place the pie on a baking tray because some of the juices may leak out.
  • Bake until the pie is golden brown which will take about 40 minutes.

How should I serve Scottish Mince Beef Pie?

I always serve Scottish Mince Beef Pie with potatoes. I usually serve it with mashed potatoes, however, it’s nice with new potatoes.

Why not serve it with traditional Scottish Slow Cooker Stovies or Rumbledethumps? Serve any other vegetables you like, I chose carrots because that’s what my grandmother would serve with the pie but my recipe for Air Fryer Roasted Swede would also be a good choice with this pie.

About the gravy

I can happily eat this pie as it is without any gravy. However, my family disagrees. I suggest you try it and see if you think it needs gravy. If you want to make gravy then I have an excellent recipe for Easy Blender Onion Gravy.

More Pie Recipes from Farmersgirl Kitchen

More Pie Recipes

How to make Scottish Mince Beef Pie
Scottish Mince Beef Pie with a slice taken out

Scottish Mince Beef Pie

Alexander M. Marshall
Cut through the crisp buttery puff pastry crust of this traditional Scottish Mince Beef Pie to find the delicious beef and onion filling. It’s so easy to make using ready-made puff pastry and with no pre-cooking needed for the minced (ground) beef.
4.74 from 23 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Scottish
Servings 6
Calories 587 kcal

Equipment

  • chopping board
  • Sharp knife
  • medium bowl
  • fork
  • small bowl
  • rolling pin
  • 23 cm ovenproof plate or pie tin
  • blunt knife
  • Pastry brush

Ingredients

  • 500 grams (1 pounds) mince beef ground beef
  • 1 (1) small onion finely chopped
  • 2 (2) eggs
  • 3 teaspoon (3 teaspoon) Worcestershire sauce
  • 1/2 teaspoon (1/2 teaspoon) salt
  • 1/4 teaspoon (1/4 teaspoon) pepper
  • 375 grams (1 pounds) ready made puff pastry

Instructions
 

  • Mix the minced beef, onion, 1 beaten egg, Worcestershire sauce and, seasoning together in a bowl with a fork and then with your hands until completely blended.
  • Roll out just under half the pastry and line an ovenproof (pyrex) pie plate or metal pie dish .
  • Press the filling mix onto the pastry-lined pie plate, leaving a rim of about 2.5 cm. Beat the second egg in a bowl and use to brush the edges of the pastry.
  • Roll out the remaining pastry to make a lid. Place it over the filling and crimp the edges.
  • Brush with the remaining beaten egg and make two slits in the top to let the steam out.
  • Bake at 200C for 40 minutes until golden brown.

Video

Notes

Serve the pie with potatoes, vegetables, and gravy. 

Nutrition

Calories: 587kcalCarbohydrates: 31gProtein: 21gFat: 42gSaturated Fat: 13gCholesterol: 114mgSodium: 456mgPotassium: 334mgFiber: 1gSugar: 2gVitamin A: 79IUVitamin C: 2mgCalcium: 37mgIron: 4mg
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47 Comments

  1. I absolutely LOVED this post Janice…..the photos of your family are brilliant and aren't heirloom family recipes just so precious? The pie looks fabulous and I just love the chic of your grandmother in the 1930's.
    Karen

  2. Looks lush Janice, and I much prefer the idea of the mince being cooked from raw rather than cooking in gravy and then being added. Thanks for including the link to my homemade pastry. I do use ready made alot of the time but it’s such a treat to make and use homemade on occasion!

    1. Thanks, Chloe. It’s one of those recipes that is so easy to make and relies on excellent ingredients for its flaovur.

    1. Thanks, Cat. I did have some gravy with it this time but it does stand up to eating without.

  3. I love the look of this, growing up this is the sort of dish we would have had to feed everyone. I have some lovely butchers mince in the freezer so really should give it a go. Thanks for linking up to #CookBlogShare. Michelle x

    1. Thank you. I don’t think many people will have heard of it, it’s very much an old fashioned Scottish pie!

    1. I’m so glad you all enjoyed it and your 3 year old is spot on with the burger pie analogy!

  4. I’m going to try this recipe………….I was a butcher in Dundee for 6 years before moving to Canada and made the pies, birdies and sausage rolls for the butcher shop

    1. Hi Tom, do let me know what you think of the pie, I’d love to know if it is similar to the ones you used to make in Dundee. Janice

  5. since coming to australia from scotland miss the pies and all your recipes.are so good janice.And Happy New Year to you and your Family

  6. As a Scot living in Canada I so look forward to receiving these emails and checking out the fabulous recipes. I made this pie on the weekend and could not believe how wonderful it looked coming out of the oven after so little effort. Definitely a keeper! Thanks so much for sharing.

    Carol

    1. Thank you, Carol. It’s great to hear that you enjoy my recipes and newsletter. The pie is really special to me because it’s my grandpa’s recipe so I love to hear when it’s enjoyed by others too.

  7. Janice I have only found your site recently and am enjoying a number of your recipes. My grandfather was also a butcher with his own shops and while we lost him a long time ago, I still buy my meat from a butcher, not a supermarket, he also taught me to love all cuts of meat, he continued to butcher his own meat long after he had retired. He was also a great cook, unusual in a man of his generation. I am looking forward to trying your recipe for this pie. Your site is full of wonderful recipes, using good food, which I would describe as wholesome family food, so thank you.

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Recipe Rating




4.74 from 23 votes (10 ratings without comment)