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Traditional Savory Scottish Baked Pie

A warm, flaky pie filled with tender meat, savory vegetables, and a flaky pastry, perfect for family dinners or festive occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Scottish
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 lb ground beef or lamb Opt for grass-fed meat if possible for deeper flavor.
  • 1 large onion, finely chopped Sweet onions work wonders here!
  • 2 cloves garlic, minced Fresh garlic is always best; it adds punch.
  • 2 tablespoons olive oil Extra virgin olive oil gives a rich flavor.
  • 1 tablespoon Worcestershire sauce Essential for that umami goodness.
  • 1 teaspoon dried thyme Fresh thyme would be even better if you have it!
  • 1 teaspoon ground black pepper A touch of spice that elevates everything.
  • 1/2 teaspoon salt Adjust based on preference and dietary needs.
  • 1 cup beef stock Homemade stock is king, but store-bought works as well.
  • 2 tablespoons all-purpose flour This helps thicken your filling beautifully.
  • 1 cup peas, fresh or frozen Adds color and sweetness.
  • 1 cup diced carrots Use vibrant summer carrots for the best flavor.
  • 1 cup diced potatoes Potatoes add heartiness; Yukon Golds are perfect.
Pastry Ingredients
  • 2 sheets store-bought or homemade shortcrust pastry Store-bought works in a pinch, but homemade is worth it if you have the time.
  • 1 egg beaten (for egg wash) Ensure golden, shiny crust perfection.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent—about 5 minutes.
  3. Increase heat to medium-high and add the ground beef or lamb to the skillet. Cook until browned, breaking up any large pieces with a spoon (about 7-10 minutes).
  4. Stir in the Worcestershire sauce, dried thyme, pepper, and salt, cooking for another 2 minutes. Sprinkle the flour over the meat mixture and stir well to combine.
  5. Gradually add the beef stock, stirring continuously until thickened (around 3-5 minutes).
  6. Reduce heat to low and add in the peas, diced carrots, and potatoes, simmering for about 10 minutes until the vegetables are tender. Remove from heat and let it cool slightly.
Assembling the Pie
  1. Roll out one sheet of the pastry and line a 9-inch pie dish with it, hovering the excess around the edges.
  2. Pour the meat and vegetable mixture into the pastry-lined pie dish.
  3. Roll out the second sheet of pastry and place it over the filling. Trim and crimp the edges to seal the pie securely.
  4. Cut a few slits in the top pastry to allow steam to escape.
  5. Brush the top with the beaten egg.
  6. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
  7. Allow the pie to cool for a few minutes before slicing and serving.

Notes

For best results, ensure your butter is at room temperature before making your pastry, and if using frozen vegetables, thaw them beforehand.