Traditional Scotch Lamb Pie Recipe

If you’re after a hearty, comforting British classic that’ll warm you up from the inside out, this Traditional Scotch Lamb Pie Recipe is pure magic. I absolutely love how the tender, seasoned minced lamb melds perfectly with the flaky, buttery crust. When I first tried making it at home, I discovered some little tricks that made the whole process so much easier—and today, I’m sharing everything you’ll need to make this fan-freaking-tastic pie your new go-to. Trust me, your family will go crazy for this one!

this Recipe

Ingredients You’ll Need

The magic of this Traditional Scotch Lamb Pie Recipe comes from a small but thoughtful mix of ingredients. I recommend using good-quality minced lamb—it makes a world of difference. Also, fresh herbs and a pinch of warming spices really bring everything alive.

• Minced Lamb: Opt for lean but not too dry; fresh butcher’s mincemeat is best for flavor.
• Onion: Finely diced to blend seamlessly with the lamb, adding sweetness and texture.
• Lard: The secret to a crisp, flakey pastry; you can also mix with butter if preferred.
• Plain Flour: Use good quality, for the perfect dough texture.
• Egg Yolk: Adds richness to the dough and helps with that gorgeous golden finish.
• Coarse Sea Salt, Black Pepper, Mace, Nutmeg: Spices that give this pie its distinctive warming flavor.
• Dried Mint and Parsley: Classic Scottish herbs giving freshness and balance.
• Lamb Stock: Moistens the filling and intensifies the meaty taste.
• Water: For the hot water pastry method that makes the crust so tender.

Variations

This recipe is wonderfully adaptable, and I love tweaking it depending on the occasion and what’s in my pantry. You can easily add your own spin while keeping that unmistakable Scotch pie charm.

• Vegetarian Version: I swapped lamb for a hearty mix of mushrooms and lentils once, and it turned out surprisingly delicious and meaty.
• Herb Swap: Try rosemary or thyme instead of mint and parsley for a more autumnal flavor.
• Spice Adjustment: Adding a pinch of smoked paprika gives the filling a subtle smoky note my family really enjoyed.
• Gluten-Free: Use a gluten-free flour blend to make the pastry, but I recommend chilling the dough extra to keep it workable.

How to Make Traditional Scotch Lamb Pie Recipe

Step 1: Prepare the Hot Water Pastry

Heat the water with the lard in a small pan over medium heat until the lard just melts. Meanwhile, blitz the flour, egg yolk, and a pinch of salt in a food processor. Slowly pour in the hot water and lard mixture while the processor runs, until a dough ball forms. Wrap this dough in cling film and set aside to cool almost completely. This hot water pastry method might seem unusual, but it produces a wonderfully soft and flaky crust that stands up well to the filling.

Step 2: Make the Lamb Filling

Finely dice the onion (I’ve learned to do this by hand to avoid a mushy texture). In a bowl, combine the minced lamb and onion. Then, grind the sea salt, black pepper, and mace together for even seasoning; fresh ground spices make a noticeable difference. Add these spices along with dried mint, parsley, nutmeg, and lamb stock. Mix everything thoroughly so the flavors meld well.

Step 3: Roll Out the Pastry and Assemble

Grease and lightly flour your pie tins (I always use a bit of leftover lard here—it truly prevents sticking better than butter). Roll out one-third of the dough to about 4-5mm thickness and line each tin, trimming any excess. Pop them in the fridge while you prep the second tin. Divide the lamb filling evenly and press it down to fill the pies, leaving about half an inch from the top. Then roll out the remaining dough slightly thinner and cut out lids with a small hole in the center to let steam escape—this helps avoid soggy tops!

Step 4: Bake to Perfection

Place the pastry lids inside the pies, ensuring they sit just below the rim of the cases for the perfect seal. Brush the tops with beaten egg yolk for that classic golden finish. Pop them on a baking tray and bake at 180°C (350°F) for 40-45 minutes until the pastry is crisp and beautifully golden. Remove the pies carefully once cool enough to handle—trust me, leaving them in the tins too long makes it tricky to take them out cleanly.

How to Serve Traditional Scotch Lamb Pie Recipe

Garnishes

I love to serve these pies with a simple sprinkle of fresh parsley or a light smattering of chopped chives for color and freshness. A dollop of tangy brown sauce or even some English mustard on the side really ups the game for dipping—it’s classic and totally delicious.

Side Dishes

My go-to sides for Scotch lamb pie are creamy mashed potatoes and buttered peas—comforting, easy, and they balance the rich meat filling perfectly. Sometimes I add a simple green salad with a vinaigrette to cut through the richness.

Creative Ways to Present

For special dinners, I’ve tried serving individual pies on rustic wooden boards with small ramekins of leftover gravy or mint jelly. Another fun idea is to play with shaped pastry lids—like tiny stars or hearts—for a festive touch, especially around holidays.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover pies tightly in cling film and pop them into the fridge. They keep well for 2-3 days and still taste fantastic when reheated. Just make sure to store them in a shallow airtight container if possible to preserve crispness.

Freezing

I’ve frozen individually wrapped pies with great success. To freeze, wrap each pie in cling film and then foil for extra protection, and they keep brilliantly for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating.

Reheating

To reheat, I recommend using the oven at 160°C (320°F) for about 15-20 minutes to restore the crisp pastry and juicy filling. Avoid microwaving if you can as the crust can soften and turn soggy.

FAQs

Final Thoughts

This Traditional Scotch Lamb Pie Recipe has become a special dish in my kitchen—comforting, satisfying, and truly a celebration of Scottish culinary heritage. I hope you give it a try and find it as rewarding and delicious as I do. Once you master that tender filling and flaky crust, this pie might just become your new favorite weeknight dinner or a show-stopping guest treat. Happy baking, and don’t forget to share with someone who loves good food!

Print