Mcsinghs Scotch Pie
Mcsinghs Scotch Pie is a classic British dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Cumin, Rapeseed Oil, Red Onions, Garlic Clove, Green Chilli, Red Pepper, Nutmeg, Coriander, Lamb Mince, Pepper, Coriander, Plain Flour, Milk, Lard and Egg Yolks, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional British cooking, the dish focuses on satisfying, traditional, and highlighting slow-simmered savory gravies.
In authentic British tradition, Mcsinghs Scotch Pie is best presented with creamy mashed potatoes and steamed greens.
If you enjoy authentic British cooking, be sure to also explore our recipe for Lamb And Potato Pie.
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Ingredients
- Cumin2 tsp
- Rapeseed Oil1 tbs
- Red Onions2 finely chopped
- Garlic Clove6
- Green Chilli3 finely chopped
- Red Pepper1 finely chopped
- Nutmeg1 tsp
- Coriander2 tsp
- Lamb Mince1kg
- Pepper1 tsp
- Coriander3 tbs
- Plain Flour340g
- Salt½ tsp
- Milk90 ml
- Lard150g
- Egg YolksBeaten
Step-by-Step Instructions
24 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside.
Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left.
Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander.
Leave to cool.
In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined.
Set aside, covered, in the fridge.
Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.
To make the pastry, sift the flour and salt in a large bowl and make a well in the centre.
Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently.
When the lard has melted, increase the heat and bring to the boil.
Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle.
Bring together into a ball.
Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist.
Set aside a third of the pastry and roll the rest out on a well-floured surface.
Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.
Add the filling into the pastry-lined tin bit by bit.
As you reach the top, form a slight peak.
Roll out the reserved pastry and top the pie with it.
Pinch the edges to seal and trim the excess.
Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape.
Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips).
Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown.
Leave to cool completely before refrigerating for two hours, or overnight.
Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Mcsinghs Scotch Pie reflects the timeless heritage of traditional British home cooking, satisfying, traditional, and highlighting slow-simmered savory gravies. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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