Hearty Scottish Lamb Mince Pies

There’s nothing quite as comforting as a warm, savory pie, and these Scottish-inspired Lamb Mince Pies are the pinnacle of cozy dining. While traditional recipes often call for mutton, we find that using readily available lamb mince creates a wonderfully rich and tender filling that’s both flavorful and family-friendly. Encased in a buttery, flaky pastry, each pie is a perfect, handheld meal. This recipe walks you through creating these hearty treasures, ideal for a chilly evening or a special Sunday lunch. They are a true taste of comfort, bringing a touch of Scottish warmth right to your kitchen table.

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 1 lb (450g) lamb mince
• 2 tbsp all-purpose flour
• 1 tbsp tomato paste
• 1 ½ cups (350ml) beef or lamb broth
• 1 tsp Worcestershire sauce
• 1 tsp dried rosemary
• Salt and freshly ground black pepper, to taste
• 2 sheets (approx. 1 lb) ready-made shortcrust pastry
• 1 medium egg, beaten (for egg wash)

Instructions

1. Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and diced carrots, and cook for 5-7 minutes until softened and fragrant.
2. Add the lamb mince to the pan. Break it up with a spoon and cook until browned all over, about 8-10 minutes. Drain off any excess fat.
3. Stir in the flour and tomato paste, and cook for another minute until well combined.
4. Gradually pour in the broth, stirring constantly to avoid lumps. Add the Worcestershire sauce, rosemary, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and let it gently simmer for 20 minutes, or until the sauce has thickened.
5. Once cooked, remove the filling from the heat and allow it to cool completely. This is a crucial step to prevent a soggy pastry base.
6. Preheat your oven to 400°F (200°C). Lightly grease a 12-hole standard muffin tin.
7. On a lightly floured surface, roll out your shortcrust pastry. Using a round cutter (approx. 4 inches), cut out 12 bases and press them gently into the muffin tin holes. Using a smaller cutter (approx. 3 inches), cut out 12 lids.
8. Spoon the cooled lamb filling evenly into the pastry cases.
9. Brush the edges of the pastry bases with a little of the beaten egg. Place the pastry lids on top and press the edges together firmly to seal. Crimp the edges with a fork if desired.
10. Brush the tops of the pies with the remaining egg wash and cut a small slit in the center of each lid to allow steam to escape.
11. Bake for 20-25 minutes, or until the pastry is crisp and a deep golden brown.
12. Let the pies rest in the tin for a few minutes before carefully removing them. Serve warm and enjoy!

Nutrition Information

Estimated values per pie. Actual values may vary based on ingredients used.