SCOTTISH RUMBLEDETHUMPS
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
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 POTATO PIE
My grandmother used to make this pie on the weekends when I was little.
Provided by Beverley Williams
Categories Potatoes
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425 degrees.
- 2. Butter a 9 inch pie dish.
- 3. Arrange the bacon slices on the bottom and sides of the dish. Make sure some of the slices overhang the edges of the dish slightly.
- 4. Peel and thinly slice the potatoes.
- 5. Rinse the potato slices and dry completely.
- 6. Place 1/3 of the potato slices over the bacon in the dish.
- 7. Sprinkle 1/3 of the cheese ove the potatoes.
- 8. Sprinkle with salt and pepper to taste.
- 9. Repeat these layers twice more.
- 10. Fold the overhanging bacon on the top
- 11. Place in the oven and bake for 50 minutes or until done. You can check by piercing the potatoes with a fork to see if they are tender.
- 12. Let stand 2 minutes before slicing.
A SCOTSMAN'S SHEPHERD PIE
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
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
AUTHENTIC SCOTCH PIE RECIPE
This classic Scotch pie recipe tastes even better than a bought one! Made with a crust-like hot water pastry and filled with seasoned lamb mince, it's the perfect addition to a winter warmer meal or to eat on the go.
Provided by Phil & Sonja
Categories Savoury Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Start by oiling the pie tins with a little vegetable oil, or put cling film over the end of the glasses/jars you intend to use.
- Put the flour in a large bowl and make a well in the middle.
- Cut the lard into cubes and add to a small pot of hot water, stirring until it's melted. Don't allow the water to boil.
- Pour the mixture into the flour well and mix together with a wooden spoon, until it's mostly combined. Turn it out onto a floured surface and knead a little to make sure it's fully combined. As the hot water pastry cools it becomes harder to manage so you need to work reasonably quickly.
- Divide the pastry into 4 balls and then take a little from each ball to save for the pie lid. Between a quarter to a third depending on the size of the pies you're making.
- Roll out the pastry balls to about 5mm thickness one by one and put them into the pie tins, ensuring there is a flat even edge to the top of the sides of the pie. We rolled to approximately 20cm each for our 10cm tins. If you're using a jar or glass then drape the pastry over and cut around it to ensure it has a flat edge where the top of the pie casing will be.
- Roll out the lids and put them on cling film or baking paper on a tray. The lids will need to fit inside of the pie casing so you'll want to make sure they are not the exact size of the tins/cases but slightly smaller.
- Put all of the pastry in the fridge to harden.
- In the meantime, finely chop one small onion and fry in a pan. Add the mace and mixed herbs, and then put in a bowl with the minimum amount of stock/gravy.
- Once cooled add to the lamb and mix through. Add additional stock/gravy if the mixture isn't too wet. You don't want there to be too much liquid as it will leak out of the pie while cooking and make the pastry soggy.
- Divide the lamb mixture up and fill the pie cases about 3/4 full.
- Push the pie lids down into the pie casing, so they are around 1cm from the top of the pie.
- Cut a small hole in the top of the pies to let the air escape.
- Put the pies in the oven for around 45 minutes at 180°C or 356°F. Check at 35/40 minutes as you want the pastry to be just golden-brown.
- You can remove from the tins as soon as they're cool enough to handle.
Nutrition Facts : Calories 837 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 50 grams fat, Fiber 2 grams fiber, Protein 39 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 427 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
SHEPHERD'S PIE POTATOES
A simple supper that's got all the elements of the ultimate comfort food. Easily scaled up if you've got more mouths to feed
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Melt half the butter in a non-stick pan. Cook the onion for 3-4 mins, then increase the heat and add the mince. Fry for a further 3-4 mins until the beef has browned. Stir in the stock, Worcestershire sauce, tomato purée and some seasoning. Gently bubble for 15-20 mins until the mince is tender and the sauce has thickened.
- To assemble, cut the jacket potato in half lengthways and scoop the flesh into a small bowl, leaving the skin intact. Mash the potato with the remaining butter and season well. Divide the mince between the potato skins, then cover with the mash. Transfer the potatoes to a baking dish, sprinkle with cheese, then bake for 15-20 mins until golden. Serve with your favourite veg.
Nutrition Facts : Calories 779 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 2.43 milligram of sodium
SWEET POTATO PIE
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. - North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
Nutrition Facts : Calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
POTATO PIE
I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!
Provided by MarieRynr
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in salted water until cooked.
- Preheat oven to 425*F.
- Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
- Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
- Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
- Brush with the melted butter.
- Bake for 20 to 30 minutes or until golden brown.
- Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).
SWEET POTATO PIE
Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a crumbly shortcrust pastry
Provided by Adam Bush
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
- Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
- Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
- Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.
Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
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