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McSinghs Scotch pie

Name: McSinghs Scotch pie
Cuisine: British
Ingredients: 2 tsp Cumin; 1 tbs Rapeseed Oil; 2 finely chopped Red Onions; 6 Garlic Clove; 3 finely chopped Green Chilli; 1 finely chopped Red Pepper; 1 tsp Nutmeg; 2 tsp Coriander; 1kg Lamb Mince; 1 tsp Pepper; 3 tbs Coriander; 340g Plain Flour; ½ tsp Salt; 90 ml Milk; 150g Lard; Beaten Egg Yolks

Lamb British cuisine

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Ingredients: 16
From the kitchen: British

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Preparation

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.

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Nutrition estimate

USDA ingredient data

Partial recipe · included ingredients only

The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.

Calculated automatically from 9 of 16 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.

Calories: 2,928 kcal
Fat: 171.8 g
Carbohydrate: 298.7 g
Protein: 42.9 g

Standard USDA sizes assumed for Red Onions, Red Pepper. Exact portions and food assumptions are listed below.

Not included: Cumin, Green Chilli, Coriander, Lamb Mince, Pepper, Coriander, Egg Yolks.

Cumin: No unambiguous USDA portion weight matches this measure.
Green Chilli: No unambiguous USDA portion weight matches this measure.
Coriander: No quantifiable edible weight or reliable USDA food match is available.
Lamb Mince: The quantity is known, but no reliable USDA food match is available.
Pepper: No unambiguous USDA portion weight matches this measure.
Coriander: No quantifiable edible weight or reliable USDA food match is available.
Egg Yolks: Ranges and descriptive amounts need a gram weight.

Full nutrition label & calculation notes

Nutrition Facts

Estimated subtotal · included ingredients only

9 of 16 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.

Servings in original recipe (optional)

Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.

Amount per original recipe

Calories2,928

Estimated nutrition facts for included ingredients only
Amount per original recipe	% Daily Value*
Total Fat 171.8 g	220%
Saturated Fat 62.8 g	314%
Trans Fat Unavailable	—
Cholesterol 151.8 mg	51%
Sodium 1,226.4 mg	53%
Total Carbohydrate 298.7 g	109%
Dietary Fiber 16.3 g	58%
Total Sugars 20.2 g	—
Includes Added Sugars Unavailable	—
Protein 42.9 g	—
Vitamin D 5 µg	25%
Calcium 252.2 mg	19%
Iron 5.4 mg	30%
Potassium 1,138.7 mg	24%

Nutrient data notes

A nutrient amount is unavailable when any included ingredient lacks that source value.

Trans Fat: USDA data missing for Nutmeg, Plain Flour, Milk, Lard.
Includes Added Sugars: USDA data missing for Rapeseed Oil, Red Onions, Garlic Clove, Red Pepper, Nutmeg, Plain Flour, Salt, Milk, Lard.

* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.

— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.

Daily Value reference: FDA ↗

Ingredients used in this estimate

Cumin · 2 tsp
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Spices, cumin seed. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Rapeseed Oil · 1 tbs
14 g edible ingredient. USDA portion: 1 tbsp = 14 g.
Estimate uses USDA Oil, canola. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Red Onions · 2 finely chopped
220 g edible ingredient. Standard size assumed: 2 × USDA medium (2-1/2" dia); 1 portion = 110 g.
Onions are estimated using USDA raw onions. Red and other onion varieties can differ. USDA source ↗
Garlic Clove · 6
18 g edible ingredient. 6 × USDA clove; 1 portion = 3 g.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
Green Chilli · 3 finely chopped
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Peppers, hot chili, green, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Red Pepper · 1 finely chopped
119 g edible ingredient. Standard size assumed: 1 × USDA medium (approx 2-3/4" long, 2-1/2 dia.); 1 portion = 119 g.
Estimate uses USDA Peppers, sweet, red, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Nutmeg · 1 tsp
2.2 g edible ingredient. USDA portion: 1 tsp = 2.2 g.
Estimate uses USDA Spices, nutmeg, ground. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Coriander · 2 tsp
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Lamb Mince · 1kg
Excluded: The quantity is known, but no reliable USDA food match is available.
Pepper · 1 tsp
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Spices, pepper, black. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Coriander · 3 tbs
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Plain Flour · 340g
340 g edible ingredient. Converted from 340g using a mass unit.
Assumes white all-purpose, unenriched wheat flour. Choose a different food for other flour types. USDA source ↗
Salt · ½ tsp
3 g edible ingredient. USDA portion: 1 tsp = 6 g.
Table salt. Coarse, sea, or kosher salt can have different household weights. USDA source ↗
Milk · 90 ml
92.819 g edible ingredient. Converted with US volume units from USDA 1 cup = 244 g.
Unspecified milk is estimated as whole milk, 3.25% fat, with vitamin D. Actual fat level may differ. USDA source ↗
Lard · 150g
150 g edible ingredient. Converted from 150g using a mass unit.
Estimate uses USDA Lard. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Egg Yolks · Beaten
Excluded: Ranges and descriptive amounts need a gram weight.
Estimate uses USDA Egg, yolk, raw, fresh. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗

Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.

Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.

Source: USDA FoodData Central. Data retrieved 2026-11-08. These are automatically calculated estimates, not a laboratory analysis.

Adjust ingredients or calculate per serving ↗

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Preparation

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.