Hearty Scotch Pie Recipe with Savory Lamb Filling Inside

The Hearty Scotch Pie Recipe with Savory Lamb Filling Inside is a celebration of Scotland’s culinary heritage, combining rustic charm with deeply satisfying flavors.This classic meat pie, traditionally enjoyed at football matches and family gatherings, features tender lamb enveloped in a buttery, flaky pastry that melts on the tongue. I vividly remember my frist bite of a freshly baked Scotch pie-its rich, spiced lamb filling instantly transported me to misty Highland afternoons and cozy firesides.Crafting this pie at home allows you to embrace that same hearty warmth with every slice.

Prep and Cook Time

• Readiness: 35 minutes
• Cooking: 1 hour 15 minutes
• Total Time: 1 hour 50 minutes

Yield

Makes 6 generous Scotch pies (individual size, approx. 150g each)

Difficulty Level

Medium – Ideal for cooks ready to try their hand at homemade pastry and perfectly spiced lamb fillings.

Ingredients

• For the Flaky Pastry:
  • 2 cups (250g) all-purpose flour, sifted
  • 1 tsp sea salt
  • 3/4 cup (170g) unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 4 tbsp cold water (adjust as needed)
• For the Savory Lamb Filling:
  • 1 lb (450g) lamb shoulder, finely diced or minced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground coriander
  • 1/2 tsp ground allspice
  • 1/2 tsp dried thyme
  • 1 tsp fresh rosemary, finely chopped
  • 1/2 tsp freshly ground black pepper
  • 1 tsp sea salt, adjust to taste
  • 1 tbsp vegetable oil
  • 1/2 cup beef or vegetable broth (low sodium)
  • 1 tbsp tomato purée
• For finishing:
  • 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Flaky Pastry: In a large bowl, whisk together the sifted flour and salt. Add the chilled butter cubes and,using your fingertips or a pastry cutter,rub the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces.
2. Add Egg Yolk and Water: Stir in the egg yolk. Gradually add cold water, one tablespoon at a time, mixing gently until the dough just comes together.Avoid overwork for optimal flakiness. Shape into a disc, wrap in cling film, and chill for at least 30 minutes.
3. Prepare the Lamb Filling: Heat the vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add Garlic and Spices: Stir in the minced garlic, ground coriander, allspice, thyme, rosemary, pepper, and salt. Cook for 1-2 minutes until fragrant.
5. Brown the Lamb: Add the lamb to the skillet. Sauté until browned evenly, breaking up any clumps for a fine texture, about 7-8 minutes.
6. Simmer the Filling: Stir in the tomato purée and pour in the broth. Lower the heat and simmer gently until the liquid reduces and the mixture thickens-approximately 15 minutes. Remove from heat and let cool.
7. Assemble the pies: Preheat your oven to 400°F (200°C). Roll out two-thirds of the chilled pastry on a lightly floured surface to about ¼ inch thick. Using a round cutter (~4.5 inches diameter), cut out six base circles.
8. line the Tins: Gently press each pastry circle into greased tart tins, making sure to push the pastry up the sides evenly for a neat edge.
9. Fill & Cover: Spoon the cooled lamb filling evenly into each pastry shell. Roll out the remaining pastry and cut out lids slightly larger than the base. Brush the rims with beaten egg and place lids on top. Crimp edges firmly to seal and brush tops with the remaining egg wash to promote golden glazing.
10. Vent & Bake: Prick a small hole or two in each lid to release steam. Bake in the preheated oven for 30-35 minutes or until the pastry is puffed and golden brown.
11. Rest & Serve: Allow pies to cool slightly (10 minutes) before removing from tins. This resting phase helps set the filling and prevents burning your mouth with piping-hot lamb.

Tips for Success with Your Hearty Scotch Pie Recipe with Savory Lamb Filling Inside

• Use lamb shoulder for a balance of tenderness and flavor. Avoid lean cuts like leg, which can dry out during cooking.
• Chill your pastry well before rolling-this ensures the butter stays solid and creates beautiful flaky layers.
• Maintain a light touch when mixing pastry and adding water. Over-kneading activates gluten, resulting in tough pastry.
• Simmer the filling slowly and avoid rushing this step; it develops a rich depth that defines the dish.
• Egg wash is crucial for a glossy, golden crust-be generous but avoid dripping onto baking trays to prevent burning.
• Scotch pies are delicious served warm or at room temperature-perfect for picnics or hearty lunches.
• Make ahead: Pastry and filling can be prepared a day prior, then assembled and baked fresh for convenience.

Serving Suggestions

Present your Scotch pies on a rustic wooden board, garnished with fresh parsley or chives for a pop of color. Serve alongside traditional accompaniments such as tangy pickled red cabbage or a crisp mixed leaf salad dressed simply with lemon and olive oil. For a heartier meal, pair with creamy mashed potatoes or buttered peas. A dollop of sharp English mustard on the side perfectly cuts through the richness of the lamb.

For more hearty and traditional British recipes,explore our Classic British Pies collection. To dive deeper into the history and nutritional benefits of lamb,visit the British Nutrition Foundation.