To celebrate British Pie Week, we asked some of Scotland’s top pie-makers to tell us what their best-selling products are, and this is what they recommended.
Notable Scottish pies must also go to the wares of Edinburgh’s John Bain & Son, Fisher & Donaldson in St Andrew, Cupar and Dundee; Rola Mor, Pie Not?, Yorkes of Dundee (as suggested by chef Nick Nairn), and The WeeCOOK Kitchen in Carnoustie (the hot tip from many fans, including MasterChef The Professionals 2016 winner, Jamie Scott, of The Newport).
This “lockdown micro business'' sells a lot of The Paddock, £3.95 for one person, which features slow stewed beef in a sage and black pepper gravy, as well as some other secret ingredients.
They’ve also recently developed The V, £3.95 - a vegan number that contains plant-based meatballs and a herby passata sauce. Order online, or you’ll find them at Leith Market on Sundays.
“Perfected over three generations of master pie-making, a Scottie’s Peh is a local Dundee classic,” says George and Scott Jarron, owners of this business.
Apparently, peh is pie in the Dundee accent, though we sound more Hyacinth Bucket when we pronounce it.
They sell around 250,000 of these pehs a year, with versions including macaroni, mince and baked beans, or a traditional Scotch (£5.80 for a pack of four). And you can shop online. Peh-fect.
The butchery team at Balgove use local Scottish beef and handmade pastry to create ½ lb, 1 lb or 2 lb sized steak pies, from £4.95 for the wee one, with national delivery available online or you can collect at their Strathtyrum farm shop, cafe and butchery.
Venison and cranberry pie, Lochinver Larder
Order pies by post, courtesy of this place. To celebrate British Pie Week, they’ve created The Highlander, £5.95, which contains Scottish beef, haggis and root vegetables.
It’s available up to the 10 March or until it sells out. We like the look of the venison and cranberry version (pictured), £5.95 (feeds one or two, depending on appetite) made with meat from Ardgay Game.
Dougie had so many compliments about his steak pie that he started his own business three years ago.
For the steak pie (£4 for one, £17 family size), he uses top beef steak from a Scottish Butcher, plenty of gravy and puff pastry, with the customer getting its first cook to avoid soggy bottoms.
He also offers steak and sausage pie, or a mash-topped cottage pie. Free delivery to Glasgow and North Lanarkshire.
Their beef and ale pie is the bestseller, but this piemeister’s other varieties include a vegan chestnut mushroom and truffle oil, or a cullen skink filled number from £18 for four.
Their secret ingredient is a crust made from Mungoswells Organic Flour.
Save your visit to this William Street venue until mid March, when they’re hoping to re-open.
Their bake-at-home steak pie is the best-seller, starting from £6.95 for the individual (which would probably serve two, it’s so burly).
