Homemade Scotch Pie with Lamb

Scotch pie was something I would buy at the footie growing up, a minced lamb pie flavoured with mace and nutmeg in a crisp hot crust pastry.

Now it is much more likely to form the centrepiece of a main meal with some delicious gravy and veg!

Traditional Scottish Minced Lamb Pie

To say that we Brits have a "thing" for savoury pies is a bit of an understatement.

As is often the way of British food, our obsession takes many forms. Everything from the classic pork pie, minced beef and onion pies and ham fidget pies or something like a corned beef a potato pie, through to potato-topped cottage pie and shepherd's pie or puff pastry-topped pies like my chicken and leek pie!

Don't forget pasties, and the king of the pasty world is the Cornish pasty.

A Scotch pie is traditionally filled with lamb or mutton and wrapped in a hot crust pastry case. The pastry I often favour for pies like this and my steak and ale pie, I even use it to make my pork and apple sausage rolls.

Flavourings vary from cook to cook, although one is more prevalent than all others, that is, mace and or nutmeg.

A flavour that is fairly common in British recipes and one that is often associated with sweet dishes, but it works wonderfully in savoury dishes too.

I add a less-than-typical flavouring in the form of dried mint, I love the stuff and lamb and mint is a match made in heaven.

These Scotch pies can be eaten hot or cold and are just as good as a picnic pie as they are as a main meal or lunchtime snack.

Frequently Asked Questions

Can I use store-bought pastry?

You can't really buy hot crust pastry in the stores, and these pies really should be made with it. You can get away with making it with shortcrust pastry, which is readily available in stores.

I use this approach with my steak and stilton pie.

Can I make these in advance?
Yes, once cooked, Scotch pies will store in the fridge for 2-3 days, and you can reheat them in a moderate oven.

What if I don't have lamb stock?

I would personally use chicken or vegetable stock, but you could use beef stock or even water.

Can I freeze Scotch pies?

Yes, in two different ways.

You can freeze the pies unbaked and then bake them from frozen. Form the pies in the tins, then pop them out and freeze them. Cooked pies should be cooled completely before freezing

In both instances, they can be baked from frozen. I usually bake uncooked pies at a lower temperature (160°C or 320°F) for about an hour. Coked pies at 180°C or 350°F for 30 minutes.

Check that they are piping hot with a meat thermometer before serving.

Serving Suggestions

As I mentioned above, Scotch pie was a footie snack growing up, but now I like to serve them hot as part of a main meal.

Here they are served with lamb gravy and buttered new potatoes and runner beans.

You could even add mushy peas!

But you can go off in any direction with the vegetables. Glazed Chantenay carrots add a lovely sweetness, or you could add some braised cavolo nero to add earthiness.

Adding baked beans would take this pie recipe all the way back to my childhood.

Equipment Used

I tend not to recommend specific branded pieces of equipment unless I think they will have a significant impact on the recipe. But if you have any questions, feel free to drop a question in the comments section.

• Small saucepan (15-18cm or 6-7").
• Two pie tins (10-11cm or 4-4½").
• 9-10 cm (4") pastry cutter.
• Small pastry nozzle (8-10mm just under ½")
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Food processor, you can mix the pastry by hand with a wooden spoon; be careful not to burn yourself.
• Chopping board.
• Sharp kitchen knife.
• Mixing bowls.
• Pastry brush.
• Pestle and mortar or spice grinder.
• Cling film or plastic wrap.
• Oven.
• Hob/stovetop.