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.
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.
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.
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.
How to make Scottish Mince Beef Pie
Let me take you step-by-step through the simple process of making this classic pie.
All quantities and full instructions can be found in the recipe card at the bottom of the page
You will need:
- Good quality minced (ground) beef
- Puff pastry
- Worcestershire sauce
- Salt & pepper
- 2 bowls
- Rolling pin
- Pastry brush
- 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 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.
I always serve Scottish Mince Beef Pie with potatoes. I usually serve it with mashed potatoes, however, it’s nice with new potatoes too. Serve any vegetables you like, I chose carrots because that’s what my grandmother would serve with the 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 a gravy then I have an excellent recipe for Easy Blender Onion Gravy.
More Pie Recipes from Farmersgirl Kitchen
- Easy Cheesy Vegetable Lattice Pie is impressive enough for Sunday lunch and simple enough for a weeknight supper.
- Haggis, Neeps, and Tattie Pie is a thrifty way to stretch one haggis into a feast for eight people.
- Speedy Beef and Vegetable Pie is just the sort of pie that all my family loves.
More Pie Recipes
- Puff Pastry Egg & Bacon Pie – Feast Glorious Feast
- Puff Pastry Potato Tart – Curly’s Cooking
- Steak Pie with Peas, Mashed Potatoes & Gravy – Christina’s Cucina
- Easy Roast Pepper & Tomato Couscous
- Scottish Mince Beef Pie
- How to Grow Summer Radish
- Sardines on Toast Scottish Style
- How to Grow Salad Bowl Lettuce
PIN FOR LATER
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- chopping board
- Sharp knife
- medium bowl
- small bowl
- rolling pin
- 23 cm ovenproof plate or pie tin
- blunt knife
- Pastry brush
- 500 g mince beef ground beef
- 1 small onion finely chopped
- 2 eggs
- 3 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 375 g ready made puff pastry
- 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.