Best 6 Scottish Potato Pie Recipes

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Scottish potato pie, a delectable dish with a rich history, has been passed down through generations. This hearty and flavorful pie is a culinary gem that embodies the essence of Scottish comfort food. With its golden, flaky crust and a filling of tender potatoes, fragrant herbs, and savory meat, Scottish potato pie is a true delight for the senses. Whether you're a seasoned cook or a novice in the kitchen, preparing this classic dish can be an enjoyable and rewarding experience. Discover the secrets of creating an unforgettable Scottish potato pie that will warm the hearts and satisfy the appetites of your loved ones.

Here are our top 6 tried and tested recipes!

SCOTTISH RUMBLEDETHUMPS



Scottish Rumbledethumps image

Rumbledethumps is a traditional Scottish pie made with potatoes and cabbage. It's a very comforting side dish that's cheap to make and delicious.

Provided by Jacqueline Meldrum

Categories     dinner

Time 50m

Number Of Ingredients 7

1 kg (2 1/5 lbs) potatoes (floury potatoes), cut into chunks
1 medium cabbage (not red), shredded
5 tablespoons butter (vegan or dairy)
20 g (generous handful) chives, chopped
4 tablespoons milk (I use oat milk, but use whatever you buy)
Salt and pepper
150g cheddar (vegan or dairy), grated

Steps:

  • First cook the potatoes and cabbage. You can steam or boil them in separate pots.
  • Preheat the oven to 350°F/180°C/160c fan/gas mark 4. You could also use your air fryer (see notes below).
  • Drain and mash the potatoes with the milk and butter until smooth, then season with salt and pepper.
  • Drain the cabbage and season with salt and pepper.
  • In a large bowl, mix together the cabbage, mashed potato & chives with a wooden spoon (it's traditional) until well mixed.
  • Taste to check and see if it needs more seasoning.
  • Spoon into a large ovenproof dish and smooth the top.
  • Add a layer of grated cheese and bake for 20- 25 minutes until it's golden.
  • Serve and enjoy!

Nutrition Facts : Calories 358.81, Fat 18.61, SaturatedFat 11.08, Carbohydrate 39.13, Fiber 7.53, Sugar 6.77, Protein 11.68, Sodium 311.96, Cholesterol 51.28

SCOTTISH BUBBLES AND SQUEAK PATTIES



Scottish Bubbles and Squeak Patties image

My father in law is from Scotland and this is a favorite family dish.

Provided by sanzoe

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 7

1 pound potatoes, peeled and cut into chunks
2 cups shredded cabbage
1 carrot, grated
1 onion, minced
1 teaspoon prepared yellow mustard
½ cup shredded sharp Cheddar cheese
salt and pepper to taste

Steps:

  • Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
  • Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.
  • Shape the mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place the patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 27 g, Cholesterol 14.8 mg, Fat 4.9 g, Fiber 4.6 g, Protein 6.9 g, SaturatedFat 3 g, Sodium 169.4 mg, Sugar 4.4 g

A SCOTSMAN'S SHEPHERD PIE



A Scotsman's Shepherd Pie image

Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.

Provided by Larry Short

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 1h15m

Yield 8

Number Of Ingredients 21

5 cups mashed, boiled potatoes
½ cup sour cream
2 ounces cream cheese
2 tablespoons butter, softened, divided
1 egg yolk
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons olive oil
1 pound ground lamb
1 pinch salt and ground black pepper to taste
1 (16 ounce) can stewed tomatoes with juice, chopped
1 small onion, chopped
1 small carrot, peeled and chopped
½ cup peas
1 cup Irish stout beer (such as Guinness®)
1 cube beef bouillon
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
¾ cup shredded sharp Cheddar cheese
2 teaspoons chopped fresh parsley
2 teaspoons smoked paprika

Steps:

  • Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
  • Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
  • Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
  • Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
  • Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
  • Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
  • Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 385.9 calories, Carbohydrate 30.4 g, Cholesterol 96.5 mg, Fat 21.4 g, Fiber 3.4 g, Protein 17 g, SaturatedFat 11.1 g, Sodium 560.8 mg, Sugar 4.5 g

SCOTTISH MINCE PIE



Scottish Mince Pie image

My mother-in-law made this pie in Scotland. It is not a sweet mince pie, but it's easy to make, and a hearty dinner. I serve boiled parsley potatoes and a nice salad with this pie. My children always ask for this pie when they come home to visit.

Provided by Karen Barbour

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 2h55m

Yield 8

Number Of Ingredients 7

1 ½ pounds lean ground beef
1 large onion, minced
⅛ teaspoon beef bouillon granules
4 cups water to cover
2 tablespoons cornstarch
¼ cup water
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
  • Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
  • Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out pastry to fit a 9-inch pie plate.
  • Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
  • Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 24.1 g, Cholesterol 63.8 mg, Fat 32.6 g, Fiber 2 g, Protein 18 g, SaturatedFat 10.8 g, Sodium 304.1 mg, Sugar 0.9 g

SCOTTISH BEEF AND POTATO PIE



Scottish Beef and Potato Pie image

Active Time: 40 Minutes Total Time: 1 Hour 5 Minutes

Provided by sbjonas

Categories     Main Dish

Time 30m

Yield 6

Number Of Ingredients 17

1 pound boiling potatoes
2 teaspoons kosher salt
2 tablespoons vegetable oil
1 medium onion chopped
3 tablespoons all-purpose flour
1 pound ground beef sirloin or top round
1 cup beef broth
2 teaspoons worcestershire sauce
1 tablespoon tomato ketchup
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter softened
2 tablespoons all-purpose flour
1 cup milk
1 cup grated sharp white cheddar cheese ( about 4 ounces)
1 large egg yolk
1/4 teaspoon kosher salt
Pinch nutmeg grated

Steps:

  • TO MAKE THE BEEF AND POTATOES: Peel and slice the potatoes into a 3/8-inch-thick pieces. Put the slices into a pan with cold water to cover, add 1/2 teaspoon of the salt, bring the water to a boil, and simmer for 2 to 3 minutes or until the potatoes are tender. Drain and set the potatoes aside. Preheat the oven to 375 degrees F. In a skillet over medium-high heat, heat the oil and saut? the onion until lightly golden brown, about 10 to 12 minutes. Stir in the flour with a wooden spoon and cook for 1 minute. Add the ground beef and break it up with the spoon. Saut? the beef for 10 minutes, scraping the bottom of the skillet with the wooden spoon. When the flour and beef are brown, pour in the beef broth, Worcestershire sauce, ketchup, the remaining salt, and the pepper. Bring to a boil, and simmer for 2 to 3 minutes, until thickened. Set aside while you make the sauce. TO MAKE THE SAUCE: Whisk the butter, flour, and milk together in a nonreactive saucepan. Heat to a boil, whisking constantly and vigorously, until the sauce is smooth and thickened. Simmer for 2 to 3 minutes, whisking frequently. Remove the sauce from the heat, and whisk in a 2/3 cup of the cheese and the egg yolk. Season with the salt and nutmeg. TO ASSEMBLE THE PIE: Spread the meat mixture in to a 9-x-9-inch casserole, then cover the meat with the sauce. Top the sauce with the potatoes, overlapping the slices to make a scalloped pattern. Cover with the remaining cheese and bake for 20 to 25 minutes, or until lightly brown. (For an extra-brown top, run the pie under a hot broiler.) Let the pie set at room temperature for 5 to 10 minutes before serving.

Nutrition Facts : Calories 359 calories, Fat 27.895211875 g, Carbohydrate 21.3868156938563 g, Cholesterol 96.8366666666667 mg, Fiber 2.17033546406527 g, Protein 7.083838125 g, SaturatedFat 15.6128766566458 g, ServingSize 1 1 Serving (545g), Sodium 1622.18240274816 mg, Sugar 19.216480229791 g, TransFat 1.76494107312917 g

SCOTTISH SHEPHERD'S PIE



Scottish Shepherd's Pie image

This pie was made by my Nana, and my whole family loves it!

Provided by Emtmom

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Yield 8

Number Of Ingredients 4

1 pound cooked ham, cut into one inch cubes
2 (14.75 ounce) cans creamed corn
7 potatoes - peeled, boiled and mashed
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place ham in a 2 quart casserole dish and top with corn. Heat in preheated oven 10 minutes. Remove and top with mashed potatoes. Heat in oven for 20 more minutes, then remove.
  • Turn oven to "broil" setting. Dot potatoes with butter or margarine, then place pie under broiler just until golden brown on top, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 53.7 g, Cholesterol 48.7 mg, Fat 12.2 g, Fiber 5.3 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 1100.4 mg, Sugar 4.8 g

Tips:

  • To save time, you can use pre-made pastry dough. However, if you have the time, making your own dough is definitely worth it.
  • If you don't have a potato ricer, you can mash the potatoes with a fork or potato masher. Just make sure to mash them until they are very smooth.
  • You can use any type of cheese that you like in this recipe. Cheddar, Parmesan, and Gruyère are all good options.
  • If you want a vegetarian version of this pie, you can omit the bacon. You can also add other vegetables to the pie, such as carrots, peas, or corn.
  • Serve the pie hot or cold. It is also delicious the next day.

Conclusion:

Scottish potato pie is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover mashed potatoes. This recipe is easy to follow and can be made in just over an hour. So next time you are looking for a comforting and satisfying meal, give Scottish potato pie a try.

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