Scottish Meat Pie


  • 1 pastry for double-crust pie or 2 ready-made pie crusts
  • 1 12 lbs ground beef or 1 12 lbs ground lamb
  • 1 small onion, chopped
  • 1 cup oats (not quick cooking)
  • 1 teaspoon Lawry's Seasoned Salt
  • 12 cup beef broth or 1 beef bouillon cube
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 18-14 teaspoon ground cloves (optional)
  • 12 teaspoon nutmeg (optional)
  • 18 cup butter


  • heat kitchen appliance to 350° F and place a kettle of water on to boil.
  • Place one pastry in an exceedingly deep-style pie pan. Prick crust with a fork many times and bake for 5-10 minutes.
  • in an exceedingly massive cooking pan with deep sides, sauté ground beef/lamb with onions. Season well with Lawry's, salt and pepper.
  • combine well to mix.
  • once beef loses its pink color, stir in oats and broth or bullion cube. Then cowl mixture entirely with boiling water. Simmer mixture for 10-15 minutes till water is usually gone. Then stir in sauce, nauseant and spices.
  • Spoon the mixture into the partly baked pastry and dot the highest of the filling with diced butter. Place prime crust on filling, crimp sides, vent crust, and bake for one to 1-1/4 hours. ensure crust is slightly brunette 


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