Scottish Mince Pie

My mother-in-law made this pie in Scotland. It is not a sweet mince pie, but it’s easy to make, and a hearty dinner. I serve boiled parsley potatoes and a nice salad with this pie. My children always ask for this pie when they come home to visit.

Step: 1

Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.

Step: 2

Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.

Step: 3

Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.

Step: 4

Preheat oven to 375 degrees F (190 degrees C).

Step: 5

Roll out pastry to fit a 9-inch pie plate.

Step: 6

Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.

Step: 7

Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

Per Serving: 467 calories; protein 18g; carbohydrates 24.1g; fat 32.6g; cholesterol 63.8mg; sodium 304.1mg.

To much possesion yourself can lead to lot of eat , 2.00 AM snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as unnecessary ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the burger and should have just pleased it in the first place."

Because it comes to eat on evening , much eat or eating too much of the wrong kinds of food can lead to trouble on sleeping. On the flip side, a daylight food that is less than satiating not make leave you want more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .