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Scottish Beef and Potato Pie

Source: Gatherings & Celebrations
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Rating: 4   Reviews: 8 See Reviews
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Active Time:  40 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 6 servings
Alvie House, Mrs. Williamson
For the Beef and Potatoes:
1 pound boiling potatoes
2 teaspoons kosher salt
2 tablespoons vegetable oil
1 medium onion, chopped
3 tablespoons all-purpose flour
1 pound ground beef sirloin or top round
1 cup beef broth
2 teaspoons worcestershire sauce
1 tablespoon tomato ketchup
1/4 teaspoon freshly ground black pepper
For the Sauce:
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 cup milk
1 cup grated sharp white cheddar cheese ( about 4 ounces)
1 large egg yolk
1/4 teaspoon kosher salt
Pinch of grated nutmeg
Scottish Beef and Potato Pie Recipe at
Peel and slice the potatoes into a 3/8-inch-thick pieces. Put the slices into a pan with cold water to cover, add 1/2 teaspoon of the salt, bring the water to a boil, and simmer for 2 to 3 minutes or until the potatoes are tender. Drain and set the potatoes aside. Preheat the oven to 375 degrees F.

In a skillet over medium-high heat, heat the oil and sauté the onion until lightly golden brown, about 10 to 12 minutes. Stir in the flour with a wooden spoon and cook for 1 minute. Add the ground beef and break it up with the spoon. Sauté the beef for 10 minutes, scraping the bottom of the skillet with the wooden spoon. When the flour and beef are brown, pour in the beef broth, Worcestershire sauce, ketchup, the remaining salt, and the pepper. Bring to a boil, and simmer for 2 to 3 minutes, until thickened. Set aside while you make the sauce.

Whisk the butter, flour, and milk together in a nonreactive saucepan. Heat to a boil, whisking constantly and vigorously, until the sauce is smooth and thickened. Simmer for 2 to 3 minutes, whisking frequently. Remove the sauce from the heat, and whisk in a 2/3 cup of the cheese and the egg yolk. Season with the salt and nutmeg.

Spread the meat mixture in to a 9-x-9-inch casserole, then cover the meat with the sauce. Top the sauce with the potatoes, overlapping the slices to make a scalloped pattern. Cover with the remaining cheese and bake for 20 to 25 minutes, or until lightly brown. (For an extra-brown top, run the pie under a hot broiler.) Let the pie set at room temperature for 5 to 10 minutes before serving.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Beef & Potato Dinners
 Casserole Classics: Ground Beef
 Beefed-Up Casseroles
 Hassle-Free & Hearty: Ground Beef Mains
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 385
Fat. Total: 21g
Fiber: 2g
Carbohydrates, Total: 23g
Sodium: 978mg
% Cal. from Fat: 49%
Cholesterol: 87mg
Protein: 26g
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: Buddy, TX Reviewed: 11/10/2008
Quick and Delish
I made this recipe on a whim last week. My kids can be a bit finnicky about what they eat at times. With this one, I divided a 8 X 8 pan 4 ways and it was gone. Very quick and easy to make.
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