Are you craving a comforting, flavourful meal that’s both satisfying and relatively simple to make? Look no further than this classic Scottish Meat Pie recipe! This hearty dish is perfect for a cozy weeknight dinner or a special weekend gathering. Forget takeout – homemade cooking has never been easier or more delicious. This recipe offers a fantastic blend of tender meat, rich gravy, and flaky pastry, a true testament to the best recipes from the British Isles. Get ready to impress your family and friends with this incredibly satisfying and delicious meal!
Ingredients:
For the Filling:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 lb ground beef (or a mix of beef and lamb for a more authentic flavour)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- 1 cup beef broth
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- Salt to taste
For the Pastry:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- ¼ cup cold vegetable shortening, cubed
- 5-7 tbsp ice water
Instructions:
Making the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in the thyme, rosemary, pepper, and nutmeg. Cook for another minute.
- In a small bowl, whisk together the flour and tomato paste until smooth. Stir this mixture into the beef mixture along with the Worcestershire sauce.
- Gradually pour in the beef broth, stirring constantly until the sauce thickens slightly. Season with salt to taste. Simmer for 5-10 minutes to allow the flavours to meld. Remove from heat and let cool slightly.
Making the Pastry:
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, a tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Assembling and Baking the Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out half of the pastry dough into a 12-inch circle. Transfer it to a 9-inch pie plate.
- Pour the cooled meat filling into the pastry-lined pie plate.
- Roll out the remaining pastry dough and either place it over the filling or cut it into strips to create a lattice top. Crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
- Bake for 45-50 minutes, or until the pastry is golden brown and the filling is bubbly. If the pastry starts to brown too quickly, cover the edges with foil.
- Let the pie cool slightly before slicing and serving.
Tips and Variations:
- For a richer flavour, use a combination of ground beef and lamb.
- Add other vegetables to the filling, such as potatoes, turnips, or parsnips.
- Use store-bought puff pastry for a quicker option.
- Serve with a side of mashed potatoes or roasted vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 20-25g
This hearty Scottish Meat Pie recipe is a fantastic example of quick dinner ideas and healthy meals combined. It’s a delicious dish that's perfect for any occasion, showcasing the joy of homemade cooking and offering a taste of Scotland's culinary heritage. Enjoy!