These delicious pies are so easy to make and are lovely to eat hot or cold. They work well with seasonal side vegetables or a salad on warmer days. Why not pop them in the picnic basket and bring them cold to the park.
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These delicious pies were made using some Scottish beef and a variety of other seasonal ingredients from our local Aldi supermarket. The kids love them and they make a delicious quick family meal.
These vegetable pies are made with delicious Scottish beef from Aldi and seasonal vegetables. I have made them with shortcrust pastry and filled them with stewed beef and spooned over the top is a lovely mushroom gravy. Served alongside are some lovely roast vegetables.
If you like the sound of these pies you may also enjoy some other delicious comforting dishes on The Wee Larder Youtube Channel. Some of my faves are the lovely Orkney Cheddar Cheese PInwheels. They also make delicious picnic food served with a salad. The traditional Scottish Cullen Skin soup is also another family classic and a delicious comforting dish. It’s a family favourite in our home.
Tips for making this recipe:
- I have used premade shortcrust pastry in this recipe but if you want to make your own you can do that too. Homemade always has a superior taste but to make this recipe a little easier and quicker I have used premade.
- You could also try this recipe with stewed chicken or lamb even for the filling. Both would work really well with the mushroom gravy.
- These pies are delicious chilled the next day and make lovely picnic food. Why not try making them ahead of time and serving them up with a salad or cold potato and mayonnaise salad.
- If you need more picnic recipes there are a few other delicious things you might want to try on my website or Youtube channel. I love the Scottish smoked salmon pate it works really well served as picnic food and the Scottish crowdie cheese is lovely too. Try using both on homemade rolls or oatcakes.
Above are all the ingredients for these lovely pies. You can also print out the recipe for these Scottish Beef and Vegetables pies below or save it to your own pinterest board.
Scottish Beef and Vegetable Pies
- 2 Medium Onions Sliced
- 2 tbsp Olive Oil
- 800 g Scotch Lean Diced Steak
- 3 tbsp Plain Flour
- 600 ml Water or Stock
- 2 packs Premade shortcrust pastry
- 1 Egg whisked to brush pies
- Selection of root vegetables for roasting
- Seasonal Greens to stir fry
- 2 Sliced Onions
- 4 Sliced Mushrooms
- 2 tbsp Plain Flour
- Add the olive oil and onions to a large stewing pan and cook for 5 minutes. Add in the diced beef and brown for 5 minutes. Add in all of the flour and stir through well. Season generously with salt and pepper.
- Add in the water or stock and bring the heat down to a low-med simmer. Simmer away with the lid on for 2-3 hours or until it breaks apart tender. Shred the meat with two forks.
- Roast your root vegetables for 1 hour at 180C with a drizzle of olive oil and salt and pepper.
- Grease four small pie tins and use the bottom of the pie tins to cut out circular shapes for the base and lid of the pie. Use the pie tin to cut out strips for the sides of the pie. Add the base and sides into the pie tin and press gently together. Add in a quarter of the pie mixture and place a lid on top. Make two slits for steam in the lid.
- Whisk the egg up and brush over the pie lids and repeat with all the tins. Bake all four pies in the oven together for 30 minutes or until nice and golden brown.
- Add the onions and mushrooms for the gravy into a small frying pan and stir fry for a few minutes until softened. Stir in the flour and slowly add in enough water to create a gravy of your desired thickness.
- Stir fry your greens in the remaining 10 minutes in a little olive oil. Serve up with the gravy on top and the veg on the side.