This easy and traditional homemade Scottish mince round recipe with a puff pastry bottom and lid is delicious, old fashioned comfort food! Serve with potatoes, vegetables and extra gravy for a filling meal that everyone will love.
If youโre looking for a hearty and flavourful dish to serve for dinner, then a beef mince round is a perfect choice. This classic dish has been enjoyed for generations and for good reason – itโs easy to make, filling and delicious.
My Granny made a lovely mince round and her mince and tatties were amazing. This is the simple but hearty food I grew up with and now make for my family.
In this post, Iโll walk you through the steps of making a Scottish beef mince round from scratch.
What is a mince round?
A mince round is an old fashioned Scottish pie filled with minced beef, onions, gravy and covered in pastry. You can use shortcrust or puff pastry – itโs a matter of personal preference. My family like puff pastry, so that’s what I use.
Don’t worry though – I don’t make my own puff pastry and I wouldn’t expect you to either! I use a block or ready rolled pastry. My Scottish steak pie recipe also calls for ready made puff pastry.
Walk into any Butchers in Scotland and you’ll always find a mince round on the counter. You might call a mince round a beef mince pie or mince beef and onion pie. However, if you would like to try making one yourself, this is an easy and delicious recipe. You really can’t go wrong with it.
What kind of dish should I use?
A 20-22cm round enamel pie plate will give you the very best results.
what kind of minced beef is best to use?
A good quality minced beef is best. Try and buy the best quality you can afford – it will really make a difference to the dish. You need mince with some fat – this will give the gravy lots of flavour. I usually buy mince with 12-15% fat.
Can vegetables such as carrots or peas be added to a mince rounD?
You could absolutely add extra vegetables to the mince round if you like, but I personally much prefer to serve them on the side with some mashed potatoes and extra gravy. ย
How long should I cook a mince round?
It will take about 30-35 minutes to cook. I set the oven to 200C to ensure the pastry crisps up nicely and turns golden brown.
can i make a mince round in advance?
Yes! I often prepare the whole pie, then store in the fridge for up to a day. When you’re ready to bake it, preheat the oven, brush with egg wash and you’re good to go.
storing leftovers
Any leftover mince round should be placed in the fridge (once completely cold). It can be reheated the next day at 180C for about 25 minutes. Place a piece of tin foil over the top of the pie to make sure the pastry doesn’t burn.
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Scottish Mince Round Recipe
An easy homemade Scottish mince round (pie) recipe with minced beef and gravy and crisp puff pastry.
Ingredients
- 500g minced beef
- 1 Oxo beef stock cube, optional
- one large onion, peeled and finely diced
- 350ml beef stock
- salt and pepper
- 400g block or ready rolled puff pastry
- one beaten egg, for the pastry
Instructions
- Place the minced beef in a large saucepan and brown over a medium high heat, breaking the mince up with a fork or masher to separate it. Crumble in the Oxo cube, if using.
- Stir in the onions and continue to cook on a fairly high heat until the minced has browned with no traces of pink.
- Add the beef stock and season with a little salt and pepper. Turn the heat down to low-medium and cook for around 45 minutes or until the mince has softened and the gravy has thickened. Keep an eye on it in case you need to add a little more stock. Remove from the heat and set aside to cool down. This stage can be made up to two days in advance.
- Preheat the oven to 200c/180Fan. Roll about half of the pastry out on a lightly floured work surface, giving it a turn every now and then to make sure it isn't sticking. Line a 20cm pie plate with the pastry, making sure the pastry is 2-3cm higher than the sides of the pie plate.
- Spoon the mince into the pastry lined pie plate. Brush the edges of the pastry with a little of the beaten egg.
- Roll out the remaining pastry and place over the top of the mince. Using a fork or your thumb and finger, crimp the edges together. **At this stage you can store the pie in the fridge for up to a day in advance**
- Brush the pastry all over with the beaten egg and make two small slits in the top to allow the steam to escape while baking.
- Bake for 40-45 minutes or until the pastry is golden brown and crisp.
Notes
Shortcrust pastry can be used instead of puff pastry, if preferred.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 336Total Fat: 20gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 112mgSodium: 377mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 27g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
So simple and just perfect! Great recipe a new family favourite so have 2 more in the freezer ready to go
Iโm so glad you enjoyed it! Thanks for trying the recipe and taking the time to leave a comment ๐
Made this over new year along with your steak pie recipe both went down a treat with all the family and our guests! told them to check your site for the recipes and other delicious treats as never had a bad one yet that I have tried
I made this yesterday for Easter Monday, served with new potatoes and peas. I made two smaller pies and put them in regular foil containers, and put the remainder of the pie mix in the freezer. The only other thing that I changed was adding some herbs and spices, difficult for me not to, so put in some thyme, marjoram, cayenne pepper, and white pepper. The pies worked really well. Pastry was cooked well and the filling really tasty. Thanks for the recipe.
I’m so glad you enjoyed it ๐