Brave Bridies and a Happy New Year!

Happy New Year, everyone! I have to admit, I’m so happy it’s 2022. I’m not entirely sure why, but it just feels like a wonderful fresh start.

We are starting the new year with a highly underrated film (in my humble opinion): Brave. Not only do I love Merida, but her mom, Eleanor, is one of my favorite Disney moms, ever.

For this film, I wanted to make a meat pie. So I did some research, and found that Bridies is a traditional Scottish dish and it’s exactly what I was looking for! Think shepherd’s pie with a good crust and no potatoes.

I tried this with two different crusts and can’t decide which one I like best (my family was torn as well). So, I’ll give you both options!

Scottish Bridie

Ingredients:

– Two frozen pie crusts OR two rolls of Pillsbury crescents

– 1 TBSP olive or vegetable oil

– 1 lb ground lamb (or beef or Turkey)

– 1/3 C chopped onion

– 2 TBSP Worcestershire sauce

– 1 tsp dried thyme

– 1/2 tsp nutmeg

– 1/3 C rolled oats

– 1/2 C – 1 C beef stock or gravy *I used water + “better than beef bouillon”*

– salt and pepper

– 1 egg *optional*

Directions:

– Heat your oven to 400°F.

– Pour your oil into a large skillet over medium heat. Add the meat and onion and cook, moving to break up the meat. Cook until the onion is translucent and the meat is completely cooked through.

– Add the Worcestershire sauce, thyme, nutmeg, oats, and beef stock. Cook for an additional three minutes. Season with salt and pepper.

– Spray a pie dish. If using crescents, roll out each roll so it is one giant sheet of dough. Place one of these into your pie dish. This will work much nicer than my Tetris version:

If using pie crust, place in traditionally.

– Put your filling into your crust. If using traditional pie crust, pinch the sides using a fork and trim extra dough. Cut slits into the top to vent. Brush the top with egg.

If using crescents, use your other rolled out roll as the top. I did not vent it with these, as my Tetris version wasn’t completely sealed.

– Bake for 30-40 minutes. Check to see that your crust, regardless of kind, is looking nice and golden.

Serve warm. This is positively delicious, and even my picky kids who oddly do not like pie crust or crescents, ate this dish!

For a more traditional way of serving, consider making individual pies!