Scotch Stew Recipes

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SCOTCH BROTH II



Scotch Broth II image

This soup takes time to prepare for a special occasion. It needs overnight refrigeration but it is well worth the effort. Garnish with fresh parsley.

Provided by MC

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 12h25m

Yield 8

Number Of Ingredients 12

2 ¼ pounds leg of lamb
8 cups water
3 onions, chopped
3 turnips, chopped
2 carrots, chopped
1 tablespoon whole black peppercorns
½ cup barley
1 carrot, diced
2 onions, minced
1 leek, chopped
1 stalk celery, diced
2 turnips, diced

Steps:

  • To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required.
  • Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off.
  • Cover the barley with water and soak for 1 hour.
  • Put the stock in a large pan and gently reheat. Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 24.4 g, Cholesterol 91.9 mg, Fat 17.6 g, Fiber 5.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 171.3 mg, Sugar 7.6 g

SCOTCH BROTH I



Scotch Broth I image

This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor.

Provided by Sue H.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 8

2 pounds meaty beef soup bones
2 quarts water
6 whole black peppercorns
1 cup chopped carrots
1 cup turnips, chopped
1 cup chopped celery
½ cup chopped onion
¼ cup pearl barley

Steps:

  • In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
  • Remove bones. Strain broth; chill.
  • Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Nutrition Facts : Calories 41.4 calories, Carbohydrate 9.3 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 42.3 mg, Sugar 2.1 g

AUTHENTIC SCOTCH PIE RECIPE



Authentic Scotch Pie Recipe image

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

300g lamb mince
1 small onion
1 tsp mixed herbs (usually a combination of oregano, marjorum, and basil. You could also use rosemary.)
1/2 teaspoon mace
4tbsp lamb stock, beef stock, or gravy (minimum amount, you may need more)
Salt and pepper
250g plain flour (2 cups)
100g lard (1/2 cup)
120ml water (1/2 cup)

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

SCOTCH STEW



Scotch Stew image

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Scotland.

Provided by CJAY8248

Categories     < 4 Hours

Time 2h10m

Yield 1 stew, 6 serving(s)

Number Of Ingredients 10

2 lbs ground round
2 tablespoons butter
2 cups boiling water
1 garlic clove
1 large onion, diced fine
2 teaspoons salt
1/2 teaspoon pepper
6 carrots, cut in 1-inch pieces
2 tablespoons flour
2 tablespoons cold water

Steps:

  • Melt butter in heavy skillet. When pan is quite hot, add meat and brown about 15 minutes, turning until good and brown. Then pour in 2 cups boiling water and stir. Add garlic, onion, salt, and pepper. Cover, turn heat to low and simmer for 1 hour. Then remove garlic, add carrots, and cook 45 minutes longer. Make a paste of flour and cold water and add to meat and stir. Simmer for 15 minutes longer. Serve on 6 portions of mashed potatoes.

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