Traditional Scottish pie. Yeast-free Scottish meat pie
Finely chop the onion and carrots and fry in olive oil for 2 minutes. Remove from heat.
Cut the meat into pieces the size of a cube of refined sugar. Fry it in a deep frying pan in small portions (2-3 minutes each portion). Add cumin to the last portion. Return all the fried meat to the pan, add sugar, pour in beer. Simmer covered for 10 minutes, stirring occasionally.
Then add vegetables and bacon.
To prepare the dough: cut the butter into pieces, put it in a saucepan with a thick bottom, pour in water, stir, put on fire and bring to a boil. Remove from heat immediately. Add sifted flour and mix. Mix with a wooden spoon and form into a ball. Transfer to a floured work surface, cover and let cool.
Cover the yeast-free meat pie with the reserved dough and pinch the edges; if there are pieces of dough left, make decorations out of them. Brush the top with egg. Place the Scottish meat pie in an oven preheated to 190 degrees for about 40 minutes. Serve hot or warm.
Bon appetit!
If you look through the centuries-old history of England and Scotland, you can’t help but think that someone from above deliberately placed such warring peoples on one island, who have been expressing dissatisfaction with each other’s lives for a long time. But despite the fact that Scotland calls England “an eternal but very dear enemy,” it is especially generous in giving the United Kingdom a huge amount of incredibly delicious dishes that have already become an excellent tradition. Like shepherd's pie, which is now cooked by everyone, from housewives to everyone's adored Jamie Oliver. It must be said that there is an analogue of this dish called “fisherman’s pie”. As you can probably guess, the only significant difference is in the filling, so by analogy with the recipe that will be described below, you can please your family or friends with a pie, for example, with seasonal fish.
Traditionally, lamb meat is used for the dish, but modern variations also include regular beef. Therefore, just take the cut that you feel most passionate about. You need 400-450 grams of meat. But more on that a little later. First you need to fry finely chopped halves of an onion, carrot and pepper in a frying pan. It’s better to do this with butter; firstly, it will have a milder taste, and secondly, it’s healthier for the body - it’s better not to mix animal and vegetable fats together. Sauté the mixture until it becomes soft. You can season the mixture with salt, pepper and chopped ginger. The famous culinary virtuoso Jamie Oliver suggests adding curry paste, about one and a half tablespoons. It's a matter of taste and possibilities. Because finding this product can be difficult. Next, put the minced meat in the frying pan and fry for 5 minutes. By the way, it is not necessary to twist the meat; you can simply cut it into small slices, adding pleasant authenticity to the dish. Now mix the minced meat and fried vegetables, adding a tablespoon of flour to them to add stickiness and uniformity to the filling. While the vegetables and meat are frying in a frying pan, mix a can of tomato paste and 200 milliliters of meat broth, season with coriander and a mixture of Provençal herbs, and then add the resulting ingredients to the frying pan. Let the contents boil, reduce the heat and leave to simmer for 30-35 minutes, you want some of the liquid to evaporate. In the meantime, we are preparing completely ordinary mashed potatoes: boil 400 grams of potatoes, mash with coriander, salt and butter. Traditionally, cream is also added to the puree, a little, about 100 grams. Preheat the oven to 190 degrees, grease a heat-resistant dish with butter, lay the meat and vegetables down, be sure to level it with a spoon so that the mashed potatoes lie on top in an even layer. If you beat the top of the already placed puree with a fork and drizzle it with olive oil, your custom-made pie will acquire a golden hue that is pleasing to the eye. The dish will take approximately 30 minutes to prepare.
If you delve into history, you understand that initially, thrifty shepherds prepared a pie from leftover meat after Sunday dinners. Moreover, this dish could be repeated throughout the week, depending on how many scraps there were. Now, of course, this tradition has lost its former popularity, but this does not make one iota worse for a wonderful shepherd's pie with a subtle hint of Scottish fields.
A quick snack pie, especially delicious hot.
When cooled, store in the refrigerator; it is perfect for soup instead of small pies.
Grease the dough pan with oil and sprinkle with semolina.
Preparing the filling:
1. Boil mashed potatoes, if they are already ready - then it will take less time to prepare for baking this pie.
2. Bake an apple
Cut the onion into thin half rings and fry.
You can kill two birds with one stone - bake apple slices with onions or simmer them together over low heat until soft - I did just that.
Grind the baked apples and onions in a blender.
3. Salt the puree to taste and season with oil.
Add finely chopped dill and, again to taste, applesauce and onion puree.
I got about 750 ml of filling, you can use less.
Preparation of the dough:
1. Mix sifted flour with soda, citric acid and a pinch of dried herbs.
2. Beat the eggs with a mixer with sugar and salt until fluffy foam, beat for about 5 minutes.
3. Continuing to beat, add sour cream, then flour with soda and spices (mix the flour manually with a spoon or mixer at the lowest speed, very briefly).
The consistency of the dough resembles thick sour cream.
4. Place half of the dough on the bottom of the pan, 
Place the filling on it, carefully.
Due to the fact that the mold is conical and one-piece, the filling had to be given a slightly “non-standard” shape so that it would be “washed” by the dough on all sides, otherwise the pie with such a delicate and voluminous filling would not have been able to be removed from the mold without loss.
Pour the remaining dough evenly over the filling. 
Bake the pie for about 35 minutes in an oven preheated to 180°C, check the readiness of the dough with a wooden toothpick - it is dry, which means the pie is ready. 
Let cool slightly and turn out of the pan onto a board. 
This tender potato pie tastes best warm. 
Once cooled, be sure to put it in the refrigerator; if desired, you can reheat it the next day or eat it cold.
Bon appetit!
