Scottish Food Traditions - Updated and Adapted

Scotch Pies and veggies

 Those of you who follow my blog may remember that back in October I wanted to try some Scottish recipes. Well I did just that. One winter day, I thawed out the lamb and made Scotch Pies. As with everything I cook, I adapted the recipe to fit in with our diet restrictions, so this is an updated or adapted version of traditional scotch pie. 

I found the lamb a bit heavy after not eating meat for years, but at the same time I can remember back to the days when I would have loved this. And, I have to admit the house smelled fantastic! I could definetly imagine myself transported back in time, living in an old farmhouse with a picturesque view of the rolling hills, green pastures, and sheep munching  the grass in the distance.

Press dough flat on wax paper

Mix Lamb, onion and seasonings

Line muffin cups or ramekins with plastic wrap, press in dough, fill with meat and top with more dough

I found using a small casserole dish was less tedious than the muffin size

Here's the recipe:

Preheat oven to 350 degrees. Line a cookie sheet with foil.

• Crust: 
• 2 potatoes
• coconut oil
• 1/2 cup cornmeal
• 2 cups oat flour
• salt and pepper to taste

             Cut potatoes in half, and microwave the potatoes for 5-10 minutes until soft. Squeeze the potato  out of the skins. Use a fork or pastry blender to cut in the other ingredients. If it's too dry, add small amounts of water until holds together. Place on wax paper and press flat. Set aside.

• Filling:
• Finely chopped onion
• 1/4 tsp cardamon
• 1/8 tsp cayenne
• salt to taste
• 1 lb. ground lamb

               Saute onion. Mix well with other ingredients in bowl. Set aside.

• Making the pies:

               Place plastic wrap in muffin tin or ramekin, press some of potato dough in, fill with meat mixture, top with another piece of potato dough, trim and pinch to seal. Use the plastic wrap to lift out of muffin tin. Place on a cookie sheet. Or - skip the individual size servings and line a small casserole dish with the potato dough, fill with meat, top with more meat and bake in the casserole dish.

Bake for 30-40 minutes. This made 4 small individual pies, and one pint size casserole. Serves 4-6. Serve with a salad or veggies.

Laura S. Pringle is the author of The Pringle Plan, a series of educational guides.

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