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Traditional Scotch Pie

A delightfully comforting and hearty pie filled with seasoned lamb or mutton and encased in a flaky crust, perfect for cozy dinners and game day snacks.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Scottish
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pie
  • 400 g Shortcrust Pastry for the base and lid
  • 300 g Minced Meat (lamb or mutton)
  • 1 medium Onion, finely chopped
  • 150 ml Beef or Vegetable Stock
  • 1 small Potato, finely grated
  • to taste Salt
  • to taste Pepper
  • 1 tsp Mixed Herbs
  • 1 Egg, beaten for glazing

Method
 

Preparation
  1. Roll out half of the pastry to fit into the bottom of your pie tin, leaving some overhang.
  2. In a pan, sauté the chopped onion until soft. Add the minced meat, grated potato, and stock. Season with salt, pepper, and mixed herbs. Cook over medium heat for about 10 minutes.
  3. Spoon the filling into the pastry-lined pie tin. Roll out the remaining pastry to cover the top, sealing the edges neatly. Cut a small slit in the middle for steam to escape.
  4. Brush the surface of the pastry with the beaten egg for a golden finish.
  5. Preheat your oven to 200°C (400°F) and bake the pie for 25-30 minutes or until the pastry is golden brown.
  6. Allow the pie to cool slightly before slicing it into portions. Serve warm and enjoy every delectable bite!

Notes

To store any leftover Scotch Pie, place it in an airtight container in the refrigerator. It can stay fresh for up to 3 days. For longer storage, consider freezing it. When you’re ready to enjoy more, just reheat in the oven until heated through.