I grew up with a thick, bubbling meat pie on the table whenever the weather turned damp and gray — the kind of dish that smells like home and feeds a family without fuss. This Traditional Savory Scottish Baked Pie is exactly that: a comforting, meat-and-veg pie with a crisp shortcrust top and a rich, gravy-filled center. It’s ideal for weeknight dinners, potlucks, or a simple Sunday supper when you want something hearty and reliably delicious. If you enjoy rustic pies, you might also like this apple butter pie for a sweet finish to a similar homestyle spread.

Why you’ll love this dish

This pie hits familiar comfort-food notes while being surprisingly practical. It’s:

Budget-friendly — a little ground beef or lamb stretches with potatoes and peas.
Crowd-pleasing — kids and adults both like the gravy-and-pastry combo.
Make-ahead friendly — the filling can be made in advance and chilled or frozen.
Versatile — swap proteins, add herbs, or use puff pastry for a flakier top.

“Perfectly browned meat, just-thickened gravy, and a golden crust — every spoonful reminded me of my grandmother’s kitchen.” — A satisfied family diner

How this recipe comes together

This is a quick overview so you know what to expect:

Soften onions and garlic in oil.
Brown ground beef or lamb and season.
Thicken the meat juices with flour and stock to make gravy.
Add diced carrots, potatoes and peas; simmer until tender.
Line a pie dish with pastry, fill, top with pastry, vent, egg-wash.
Bake until the crust is golden and the filling is bubbling.

That’s it — straightforward steps that give you a deep, homely flavor without fuss.

Gather these items

1 lb (450g) ground beef or lamb (lamb gives a more traditional, slightly gamier flavor)
1 large onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
1 teaspoon ground black pepper
1/2 teaspoon salt (adjust to taste)
1 cup (240ml) beef stock (or low-sodium stock)
2 tablespoons all-purpose flour
1 cup (150g) peas, fresh or frozen
1 cup (150g) diced carrots
1 cup (150g) diced potatoes (small dice so they cook through)
2 sheets shortcrust pastry (store-bought or homemade — use firm pastry that holds a crisp edge)
1 egg, beaten (for egg wash)

Substitutions & notes:

For a lighter filling, use half beef/half turkey or swap beef stock for vegetable stock with a splash of soy sauce.
If you want a gluten-free version, use a gluten-free flour for thickening and a GF pastry.

Step-by-step instructions

Preheat the oven to 400°F (200°C).
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Cook until the onion is translucent, about 4–5 minutes.
Increase heat to medium-high. Add 1 lb ground beef or lamb and cook until browned, breaking up the meat with a spoon. Drain excess fat if necessary.
Stir in 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp black pepper, and 1/2 tsp salt. Cook 1–2 minutes to combine flavors.
Sprinkle 2 tbsp flour over the meat. Stir well to coat and cook for 1 minute. Slowly add 1 cup beef stock while stirring; bring to a simmer until the mixture thickens into a gravy.
Reduce heat to low. Add 1 cup peas, 1 cup diced carrots, and 1 cup diced potatoes. Simmer about 10 minutes, or until the potatoes and carrots are just tender. Remove from heat and let cool slightly (this helps the pastry not go soggy).
Roll out one pastry sheet and line a 9-inch pie dish. Trim excess pastry.
Spoon the meat-and-vegetable filling into the pastry-lined dish, leveling the top.
Roll out the second pastry sheet and place it over the filling. Trim the edges and crimp to seal. Cut a few slits in the top for steam to escape.
Brush the top with the beaten egg for a glossy, golden finish.
Bake at 400°F (200°C) for 25–30 minutes, or until the pastry is deeply golden and crisp. Let rest 5–10 minutes before slicing.

Best ways to enjoy it

Serve slices with buttery mashed potatoes or a simple green kale salad to cut the richness.
A generous dollop of tangy chutney or Branston-style pickle on the side adds brightness.
For a pub-style plate, pair with mushy peas and a pint.
Leftover pie makes a great lunch — reheat a single slice in a toaster oven to keep the crust crisp.

Storage and reheating tips

Refrigerator: Cool completely, cover tightly, and refrigerate for up to 3–4 days.
Freezer: Wrap tightly in plastic wrap and foil or place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best texture, reheat slices in a 350°F (175°C) oven for 15–20 minutes until warmed through. Microwaving is faster but will soften the bottom crust—if you must microwave, zap short bursts and finish in a hot skillet or under the broiler to restore crispness.
Food safety: Don’t leave the cooked filling at room temperature for more than two hours. When reheating, ensure the center reaches 165°F (74°C).

Pro chef tips

Brown the meat well: a good fond (the browned bits) adds depth to the gravy. Scrape those bits into your filling when you add the stock.
Thicken confidently: if your filling seems thin after cooling, return to the pan and simmer uncovered to reduce, or stir in a slurry (1 tsp cornstarch + 1 tbsp cold water).
Prevent a soggy bottom: blind-bake the bottom crust for 6–8 minutes if you’re worried, or brush a thin layer of beaten egg on the raw base before adding the filling.
Even vegetable cooking: dice carrots and potatoes small (about 1/2-inch) so they cook in the 10-minute simmer. You can par-cook larger dice in the microwave for a minute or two.
Pastry finish: chill the pie briefly (10–15 minutes) before baking to prevent the pastry shrinking. Brush with egg wash just before it goes in the oven.

I like to riff on the classic pie structure — for inspiration on other fruit-and-pastry combos, check this apple cheesecake crumb pie.

Creative twists

Scotch-style: Use mostly lamb, add a splash of malt vinegar and a pinch of nutmeg for a Scottish pub feel.
Vegetarian: Replace meat with cooked lentils and sautéed mushrooms; add vegetable stock and a splash of soy sauce for umami.
Puff pastry top: Swap the top shortcrust for puff pastry for an extra-flaky crown.
Mini hand pies: Use biscuit cutters to make individual pies — great for parties.
Cheese boost: Stir in a handful of grated cheddar to the filling for a richer finish.

Your questions answered

Q: Can I make the filling a day ahead?

A: Yes. Make the filling, cool completely, then refrigerate in an airtight container for up to 24 hours. Bring to room temperature briefly before filling the pastry to avoid chilling the pastry too much.

Q: Can I use frozen vegetables?

A: Absolutely. Frozen peas and diced carrots work fine — add frozen veg after the gravy has thickened and simmer until heated through. Reduce added liquid if your frozen veg releases water.

Q: How do I stop the pastry edges from burning while the center finishes cooking?

A: Cover the edges loosely with foil or use a pie shield after the first 15 minutes of baking. This keeps the rim from over-browning while the center continues to cook.

Q: Is this similar to a Scotch pie?

A: Scotch pies are smaller, double-crusted meat pies often made with mutton or lamb and seasoned differently. If you want a classic Scotch reference, try this Easy & Authentic Scotch Pie Recipe – Scottish Scran (also linked in the conclusion for convenience).

Conclusion

This Traditional Savory Scottish Baked Pie is a comforting, flexible recipe that rewards a little attention to browning and pastry technique. It’s perfect for feeding a family, for potlucks, or for batch-cooking and freezing. For a classic Scottish mini version and background on Scotch pies, visit Easy & Authentic Scotch Pie Recipe – Scottish Scran. If you’d like a traditional biscuit-style side, try pairing your pie with these Scottish Oatcakes Recipe for an authentic touch.

Internal links used elsewhere in the article:

Oatmeal carrot apple pie