This is not a weight loss recipe – it is just a recipe that I made this weekend with my 12 year old son! He is exploring our Scottish heritage and was keen to make a scotch pie.

I used two onions chopped finely, a handful of basil, a hand full of rosemary and a handful of oregano- all fresh. I used nutmeg freshly grated about a tablespoon, chicken stock – one cube and about 1 cup of water and then I used about 1 kilo of lamb mince and I cooked that until the meat was browned and then I eyeballed the amount of gravy that was going to be needed and added that to the meat and herbs – it needs to be quite a dry pie filling but the fact that it is lamb mince kept it very nice to eat.

To make the crust –

4 cups of plain flour in a large bowl and make a well in the centre. On a small saucepan on the stove boil a cup of water and a cup of lard together and then pour it into the flour and stir.

I then divided my dough again by eyeballing it because I know my pie dish by heart and know roughly how much dough I need for a base and a lid and I just pushed the pie crust into my pre oiled dish. Placed the cooked filling straight into the crust, and then put the lid on that I had rolled out. These pies have a lip on the side so that you can load the top up with toppings like mashed potato and gravy etc so we did that too once it was served.

I baked it at 180 for 50 minutes.