Savory and spicy, certainly. It's a double crust meat pie, traditionally mutton, with a spiced (often highly spiced) filling. It's baked in a cylindrical tin, with the top crust being set down a bit below the sides; this forms a concave surface for mashed potatoes, beans, ketchup or whatever you feel would make it better. (Mashed potatoes and HP Sauce for me.)

The Scotch Pie Club holds a competition for the best Scotch Pie every year.

While no serious Scotch Pie maker will give away his or her spice combination, here's a representative recipe. Personally, I would add a fair amount more spice.