Scotch pie

A Scotch pie is a double-crust meat pie, traditionally filled with minced mutton (whereby also called a mutton pie) but now generally beef, sometimes lamb.^[1][2] It may also be known as a shell pie to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth. The Scotch pie originated in Scotland,^[3] but can be found in other parts of the United Kingdom and abroad.^{[citation needed]}

Scotch pie

A cooked, intact Scotch pie
Alternative names	Mutton pie, shell pie, mince pie, football pie
Type	Meat pie
Place of origin	Scotland
Serving temperature	Hot or cold
Main ingredients	Mutton or other meat, hot water crust pastry
Media: Scotch pie

The same pie, partially eaten

Consumption

Scotch pies are often sold alongside other types of hot food in football grounds, traditionally accompanied by a drink of Bovril, resulting in the occasional reference to football pies. They are also often served hot by take-away restaurants and bakeries and at outdoor events. The hard crust enables it to be eaten by hand with no wrapping.

Ingredients and design

The traditional filling of mutton is often highly spiced with black pepper and other ingredients and is placed inside a shell of hot water crust pastry. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top "crust" (which is soft) is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed potatoes, baked beans, brown sauce, gravy or an egg. Typically, there is a round hole of about 7.5 mm in the centre of the top crust.

Competition

Every year, since 1999, Scottish Bakers,^[4] a trade association, hold the World Championship Scotch Pie Awards.^[5] The winner of the Scotch pie section of the competition is judged to be the World Champion.

See also

• Food portal

• List of lamb dishes
• List of pies, tarts and flans
• Killie pie – Scottish steak and gravy pie
• Rabbit pie – Food consisting of rabbit meat in a gravy