If you’ve ever craved a hearty, comforting pie that packs a punch of rich, tender lamb encased in golden, buttery pastry, then this Classic Lamb Scotch Pie Recipe is absolutely for you. I absolutely love how this turns out every single time — flaky crust, perfectly seasoned filling, and it’s just the right size to make you feel cozy without leftovers overwhelming your fridge. Stick with me here, and I’ll share all the secrets to make your pies come out bakery-quality and downright scrumptious.
Why You’ll Love This Recipe
- Authentic & Traditional: This recipe honors the classic Scotch pie style with quality, simple ingredients and traditional techniques.
- Rich, Flavourful Filling: Seasoned minced lamb with herbs and spices packs an incredible depth without overwhelming the pie.
- Buttery, Flaky Pastry: Homemade hot water crust pastry gives you that iconic sturdy yet flaky texture that holds the filling perfectly.
- Perfect Size & Shareable: Makes two individual pies — great for lunch, dinner, or impressing friends at a gathering.
Ingredients You’ll Need
The ingredients for this Classic Lamb Scotch Pie Recipe come together beautifully — the lamb brings that savory depth, and the fresh herbs add brightness, while the hot water crust pastry creates a sturdy and tender shell. When you shop, look for grass-fed lamb for the best flavor and fresh herbs to make the filling sing.
- Lard: Key for that crisp, flaky hot water crust; adds incredible flavor and texture to the pastry.
- Flour: Plain or all-purpose flour works best for a tender crust without being too dense.
- Egg yolks: Adds richness to the pastry and gives your pie that appealing golden color.
- Minced lamb: Fresh, good quality lamb ensures juicy and flavorful filling.
- Onion: Finely diced for sweetness and aromatic depth, balances the rich lamb.
- Sea salt & black pepper: Seasonings to enhance all the natural flavors; coarsely ground for a slight texture.
- Mace & nutmeg: Warm spices that bring complexity and a hint of warmth to the filling.
- Dried mint & parsley: Fresh herb flavors that lift and brighten the savory filling.
- Lamb stock: Adds moisture and intensifies the meaty flavor of the filling.
Variations
While I love this Classic Lamb Scotch Pie Recipe just as it is, you can absolutely tailor it for different tastes or dietary needs without losing that comforting vibe. Feel free to experiment with different spice blends or swap out herbs depending on what you have on hand—and I’ll share some favorite variations I’ve tried myself.
- Use beef instead of lamb: I once swapped lamb for minced beef, and the meatiness was still satisfying though a bit less aromatic.
- Add a splash of Worcestershire sauce: I discovered this trick to give the filling a subtle tang and umami boost.
- Herb alternatives: Rosemary or thyme can work well if you don’t have mint and parsley—just adjust quantities to suit your taste.
- Gluten-free pastry: For those avoiding gluten, make a hot water crust using a gluten-free flour blend and expect a slightly different texture.
How to Make Classic Lamb Scotch Pie Recipe
Step 1: Prepare the Hot Water Crust Pastry Dough
Start by gently heating the water and lard together until the lard is just melted—don’t let it boil. Meanwhile, blitz the flour, one egg yolk, and a pinch of salt in your food processor. Slowly pour the hot water and lard mix into the processor while it’s running. This will form a smooth and elastic dough ball that feels warm but not hot to the touch. Wrap it tightly in cling film and let it cool almost completely—this makes it much easier to handle and roll out.
Step 2: Make the Lamb Filling
While the dough cools, finely dice your onion as small as you can—I find this helps the filling meld together and keeps the texture silky. Toss the minced lamb in a bowl, then add your onion, salt, pepper, mace, nutmeg, dried mint, parsley, and lamb stock. Mix everything really well; I like using my hands for this because you get a better feel for the consistency. The filling should bind well without being soggy.
Step 3: Assemble Your Pies
Grease and lightly flour two small pie tins (4-4.5″ size). I usually use a bit of lard here to keep that authentic flavor. Roll out a third of your pastry dough to about 4-5mm thick, then line each pie tin with the pastry cases, trimming away excess edges. Pop the cases in the fridge while you shape the filling into two balls. Press these into the pastry cases so the top of the filling is about half an inch below the rim—this space is for the lid.
Step 4: Add the Pastry Lids and Bake
Roll out the remaining pastry even thinner (2-3mm) and cut out two rounds slightly smaller than your pie tins to fit neatly inside. Then cut a small vent hole (about 7-8mm) in each lid—I find a piping nozzle perfect for this. Place the lids inside the pies so they sit below the rim level. Brush the lids with the remaining beaten egg yolk for that gorgeous golden finish. Bake in a preheated oven at 180°C (350°F) for 40-45 minutes until the pastry is crisped and beautifully colored.
Once out of the oven, remove the pies from the tins as soon as they’re cool enough to handle. I learned the hard way that waiting too long can make them stick, and nobody wants to break their perfect crust!
Pro Tips for Making Classic Lamb Scotch Pie Recipe
- Hot Water Crust Technique: Be patient letting the dough cool before rolling it out—that warmth makes it super pliable and easier to handle.
- Fine Onion Dicing: The smaller the onion, the more evenly it cooks into the filling without big chunks getting in the way.
- Vent Hole Size: Keep the vent hole just big enough to release steam; too large and the filling might dry out.
- Removing From Tin: Take pies out once cool enough to handle — waiting too long makes them stick and can crack the crust.
How to Serve Classic Lamb Scotch Pie Recipe
Garnishes
I love to serve these pies with a little dollop of English mustard on the side for a sharp kick. Fresh chopped parsley sprinkled on top adds a lovely vibrant touch. Sometimes, just a wedge of lemon on the plate brightens everything brilliantly — particularly if your filling is richly spiced.
Side Dishes
Classic accompaniments like mushy peas, a crisp green salad, or even creamy mashed potatoes make an ideal match. I’ve also enjoyed them alongside roasted root vegetables for extra heartiness, especially on chillier days.
Creative Ways to Present
If you’re serving this for a special occasion, try plating the pies on rustic wooden boards with scattered microgreens and artisan chutneys. I once turned these into mini pies using smaller tins for a party, and they were a huge hit as finger food with some homemade dipping sauces.
Make Ahead and Storage
Storing Leftovers
I usually store my leftover Classic Lamb Scotch Pie in an airtight container in the fridge for up to three days. The pie keeps its flavors beautifully but the pastry will soften slightly — still delicious warmed up, just not quite as crisp.
Freezing
I’ve had great success freezing fully baked pies once cooled. Wrap each pie tightly in cling film and pop into a freezer bag. When you want to enjoy, thaw overnight in the fridge for best results before reheating.
Reheating
When reheating, I place my pies on a baking tray in a 160°C (320°F) oven for 12-15 minutes. It refreshes the pastry crunch and heats the filling evenly without drying it out, which I’ve found works better than microwaving.
FAQs
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Can I make the pastry ahead of time?
Absolutely! You can prepare the hot water crust pastry dough a day in advance and keep it wrapped in the fridge. Just bring it to room temperature before rolling and assembling your pies.
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What size pie tins should I use?
For the Classic Lamb Scotch Pie Recipe, I recommend pie tins around 10-11cm (4-4.5 inches) diameter. This size creates perfectly portioned pies that cook evenly and are easy to handle.
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Can I use other meats instead of lamb?
Yes! While lamb offers a signature richness, minced beef or even pork would work. Just remember to adjust spices and herbs to complement your chosen meat for the best flavor.
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What’s the best way to avoid a soggy pie bottom?
Using hot water crust pastry is your best bet as it’s sturdy and less likely to get soggy. Also, make sure not to overfill your pies, leaving space between the filling and the lid to reduce steam buildup.
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How do I know when the pie is fully cooked?
The pastry should be golden brown and firm to the touch, and when you cut into the pie, the filling should be hot throughout with no raw meat inside. Depending on your oven, 40-45 minutes at 180°C (350°F) usually does the trick.
Final Thoughts
This Classic Lamb Scotch Pie Recipe has become one of my favorite go-to dishes when I want something that’s both humble and indulgent. There’s something so rewarding about making the pastry from scratch and biting into that spicy, herby lamb filling wrapped in flaky golden crust. I hope you give this recipe a try—feel free to tweak it to your taste, but trust me, the traditional way is pretty darn perfect. When you serve these pies, whether for yourself or special guests, you’re sharing a little piece of Scottish culinary goodness that just warms the soul.
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Classic Lamb Scotch Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 pies
- Category: Savory Pie
- Method: Baking
- Cuisine: Scottish
Description
This traditional Scotch Pie recipe features a rich, savory minced lamb filling encased in a crisp, flaky pastry shell. Perfectly seasoned with herbs and spices like dried mint, parsley, nutmeg, and mace, these pies bake to golden perfection, offering a delicious Scottish comfort food treat ideal for lunch or dinner.
Ingredients
Pastry
- 250g plain flour
- 1 egg yolk
- ½ tsp salt
- 100ml water
- 50g lard
Filling
- 300g minced lamb
- 1 medium onion, finely diced
- 1 tsp coarse sea salt
- ½ tsp black pepper
- ¼ tsp ground mace
- 1 tsp dried mint
- 1 tbsp chopped fresh parsley
- ¼ tsp ground nutmeg
- 2 tbsp lamb stock or broth
- 1 egg yolk (for glazing)
Instructions
- Prepare the lard mixture: Pour the water and add the lard into a small pan. Heat over medium heat until the lard just melts. Remove from heat.
- Make the pastry dough: Place the flour, one egg yolk, and salt into a food processor and pulse to combine. Slowly pour the hot water and lard mixture into the food processor while it runs until a dough ball forms. Wrap the dough in cling film and set aside to cool almost completely.
- Prepare the filling: In a bowl, place the minced lamb. Peel and finely dice the onion and add it to the lamb. Grind the sea salt, black pepper, and mace together using a pestle and mortar or spice grinder and add to the lamb mixture. Stir in the dried mint, chopped parsley, nutmeg, and lamb stock. Mix well to combine.
- Prepare pie tins and pastry cases: Grease and lightly flour two 10-11cm (4-4.5 inch) pie tins using lard. Roll out one-third of the pastry to about 4-5mm (⅛ inch) thickness and use it to line each pie tin, trimming any excess. Chill the lined pie tins in the fridge while you prepare the filling.
- Fill the pies: Divide the lamb filling in half and form into two balls. Place each ball into the pastry-lined tins and press down to create a flat top, filling the pies up to 10mm (½ inch) below the pastry edge.
- Create and add the pastry lids: Roll out the remaining pastry to about 2-3mm thickness (just under ⅛ inch). Use a pastry cutter to cut two rounds that fit inside the pastry cases. Cut a small hole (7-8mm or just over ¼ inch) in the center of each lid using a piping nozzle or cutter. Place the lids inside the pies ensuring they fit snugly below the top edge of the pies.
- Egg wash and bake: Brush the tops with the remaining beaten egg yolk. Place the pies on a baking tray and bake in a preheated oven at 180°C (350°F) for 40-45 minutes until golden and cooked through.
- Cool and remove from tins: Remove the pies from the oven and allow them to cool for about 15 minutes until they are just cool enough to handle. Then, carefully remove the pies from the tins using a tea towel. Removing them too late may make this difficult due to the pastry firming in the tins.
Notes
- Using lard in both the pastry and greasing the tins adds authentic flavor and helps achieve a crisp texture.
- Be careful not to overcook the pies to prevent the pastry from becoming too dry.
- The small hole in the pastry lid allows steam to escape, preventing sogginess in the filling.
- For best results, use fresh minced lamb and good quality herbs for the filling.
- You can freeze the uncooked pies for up to one month; bake directly from frozen adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 pie (approx. 250g)
- Calories: 520 kcal
- Sugar: 2.5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 120 mg
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