The Mighty Scotch Pie | Easy Traditional Scottish Recipe

minced lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with bouillon

Vegetable stock reduces meat content, while bouillon is a cost-effective flavor enhancer.

Warm water and lard together in a pan until the lard melts, avoiding boiling.

In a mixing bowl, add plain flour and make a well in the center.

Pour the hot liquid into the well and mix until it forms a smooth dough.

Knead the dough for about 30 seconds until it comes together into a ball.

Split the dough into four equal pieces for four pies.

Roll out one piece of dough quite thin and line a pie tin, ensuring it fits well into the corners.

Trim excess pastry from the top of the tin with a knife and smooth the edges with your fingers.

Repeat for the remaining pie tins and set aside the lids until later.

Stack the lined pie tins with greaseproof paper in between and refrigerate for at least 1 hour, preferably longer.

In a mixing bowl, combine minced lamb, salt, black pepper, margarine, mace, and beef stock (6 tablespoons total) until well mixed.

Remove pastry cases from the fridge and fill each halfway with the meat mixture.

Place the pastry lid on top of each pie, ensuring it fits well.

Brush the tops of the pies with milk instead of egg.

Bake in a preheated oven at a low temperature for 40-45 minutes until lightly browned.

Allow the pies to cool for 10 minutes before removing them from the tins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens