Scottish Slumpie Recipes

A SCOTSMAN'S SHEPHERD PIE

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.

SCOTTISH MINCE 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.

SCOTTISH SLUMPIE

Steps:

• In a large saucepan, heat the oil and garlic.
• Add the ground beef and brown.
• Add mushrooms, beef stock, and Guinness, and bring to a boil.
• Add remaining ingredients and return to a boil.
• Reduce heat and simmer for 1/2 hour, or until liquid has reduced by 1/4.
• Serve with potato dumplings or mashed potatoes.

TRADITIONAL SCOTTISH SHERRY TRIFLE

Steps:

• Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
• Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
• Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
• Pour into a dish and set aside to cool.
• Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
• Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
• Next add a layer of raspberries and sliced bananas.
• When quite cool, pour the custard over the layer of fruit, spreading evenly.
• Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
• Decorate with toasted almonds and/or slices of fresh soft fruit.

SCOTTISH STEAK BALMORAL AND LAPHROAIG WHISKEY SAUCE

Steps:

• Preheat a cast iron skillet over medium-high heat. Add the butter and reduce the heat to medium. Pan fry the steaks 4 to 6 minutes per side, or to personal taste. Be careful not to overcook your steaks. Remove steaks to a plate, season with salt and pepper, and keep them warm.
• Add the whisky, honey, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook until the sauce is reduced by about half, stirring from time to time.
• Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
• Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!

SCOTS MUTTON PIES OR SCOTCH PIE

Steps:

• Pastry:.
• Make the pastry by putting dripping and ½ pint of water in a saucepan. Bring to the boil. Sieve flour and salt, make well in the centre and pour in the hot liquid.
• Mix to a dough with a knife, then knead on a floured board till free of cracks. Cut off a quarter of the pastry and keep it warm. Line six small tins or shape some cases round the base of a glass.
• Filling:.
• Cut the mutton into small pieces and mix with the chopped onion. Add the seasoning. Use a little stock to moisten and fill the pies, put on the lids, wetting the edges and sticking them firmly together. Make a hole in the top of each. Brush the pies with a little beaten egg. Bake in a moderate oven for 40 minutes. Serve hot, filling them up with a little hot gravy.

TRADITIONAL SCOTTISH ICING

Steps:

• Bring milk, oleo, and cocoa to a rapid boil.
• Add powdered sugar, vanilla and coconut.
• Boil until thoroughly mixed.

SCOTTISH PUDDING

Steps:

• In a saucepan, combine the water, sugar, mixed spice, cinnamon, mixed fruit, golden raisins and margarine. Bring to a boil and let simmer for one minute. Remove from the heat and stir in the flour, baking soda and eggs. Pour into a microwave-safe bowl.
• Place the bowl into the microwave, uncovered. Cook for 10 minutes on full power. Let stand for 5 minutes. Serve warm with your favorite custard.