Steak Pie
A proper Scottish Steak Pie is the star of any table! Tender slow-cooked beef, in rich gravy, with a golden puff pastry lid. Whether it’s New Year’s Day or just a Sunday dinner, this classic savoury recipe is pure comfort food. As seen in my debut cookbook, Scottish Bakes!
There are not many homemade dishes more comforting than a proper Steak Pie. Rich, tender beef in a thick gravy, all tucked beneath a golden puff pastry lid. It’s the sort of meal that gets the whole family gathered around the table, even my fussy tween/teen boys can’t resist it!
Here in Scotland, Steak Pie isn’t just a top-tier midweek dinner; it’s a tradition. On New Year’s Day, it’s the centrepiece of the table. And a much-needed savoury meal after an entire month of overindulging in Mince Pies and Christmas Pudding. In fact, try going to the butchers or supermarket on Hogmanay and you’ll be lucky to get your hands on one – no matter how many they stock up on, they’ll always sell out.
That link between Steak Pie and New Year’s goes back a long way. There are some records from the 19th century which say it was served in poorhouses as a festive treat of “beef-steak pie and pudding,” with the early recipes using strips of beef baked under pastry. Over time, it evolved into the hearty, gravy-filled pie we know today, becoming a staple of Scottish Hogmanay and New Year celebrations.
That’s why you’re far better off making your own. Not only will you skip the queues of hungry Scots, but nothing compares to the taste of a homemade Steak Pie. And this recipe really is the best – simple, reliable, and far superior to anything you’ll find in the shops.
Tips for perfect Steak Pie:
• Cool the Filling Before Topping: Always let the steak filling cool completely before adding the puff pastry lid; otherwise, the heat can melt the pastry and make it very soggy, instead of crispy.
• Choose the Right Cut of Meat: Stewing steak is perfect, but chuck or braising steak also works well. The long, slow simmer gives you that melt-in-the-mouth beef, so don’t rush it.
• Egg Wash for Shine: Don’t skip the beaten egg glaze – it gives the pastry that beautiful golden shine.
• Make the Filling Ahead of Time: The filling can be cooked a day in advance and chilled in the fridge until you’re ready to top with pastry and bake. Perfect for Hogmanay prep!
• Shop Bought Pastry: Don’t feel you need to make puff pastry from scratch, shop-bought is just as good (and faaaar less faff). Why not stock up and make some Puff-pastry Mince Pies, too?
• Decorate Your Pastry: Got some leftover pastry trimmings? Cut them into shapes or letters (get creative!) and decorate the top of your pie, sticking them in place with some of the egg wash.
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Scottish Steak Pie
EQUIPMENT
INGREDIENTS
- 600 g Beef Stewing Steak (at room temperature, cubed)
- 2-3 tbsp Plain Flour
- 25 g Block Margarine or Butter
- 2 Onions (diced)
- 500 ml Beef Stock
- 1 tsp Worcestershire Sauce
- ½ tsp Ground Sea Salt
- ½ tsp Ground Black Pepper
- 225 g Ready-rolled Puff Pastry
- 1 Free-range Egg (beaten, for glazing)
INSTRUCTIONS
- Dust the stewing steak in flour. In a large pan, melt the margarine/butter over medium-high heat before adding the dusted steak and browning on all sides.
- Add the diced onions to the pan and cook for a few minutes until softened.
- Pour in the beef stock, Worcestershire sauce, ground sea salt, and black pepper. Bring to a boil, then reduce the heat and simmer gently for 1½-2 hours, or until the beef is tender and the sauce has thickened.
- Preheat your oven to 180°c (160°c fan-assisted ovens, Gas Mark 4 or 350°F). Lightly grease a large deep pie dish.
- Once the filling is cooked, transfer it to the prepared pie dish and allow it to cool completely.
- Roll out the ready-rolled puff pastry to fit over the top of the pie dish. Place the pastry over the filling, pressing the edges down to seal. Trim any excess pastry and crimp the edges with a fork or your fingers. Brush the pastry with the beaten egg for a golden finish. Cut a small slit in the centre to allow steam to escape.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and leave to rest for a few minutes before serving, with veg & potatoes.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Keep any leftover steak pie covered in the fridge for up to 2 days. Reheat in the oven, covered in foil, until piping hot to keep the pastry crisp. Alternatively, you can reheat in the microwave, but the pastry won’t stay as crisp.
- Make Ahead: The filling can be cooked a day or two in advance, then cooled and stored in the fridge until you’re ready to top with pastry and bake. Perfect for when you’re prepping for New Year’s Day.
- Freezing: You can freeze the pie either before or after baking. If freezing unbaked, assemble the pie and wrap well before placing in the freezer – bake straight from frozen, adding an extra 10-15 minutes cooking time. If freezing baked, allow it to cool completely, wrap it in foil and cling film, and reheat in the oven until hot right through.
- Serving: Steak pie is best served piping hot with potatoes (mashed, roast, boiled…whichever you prefer), and your favourite veg.
Steak Pie is a traditional savoury piemade with chunks of slow-cooked beef, in a rich gravy, topped with a puff-pastry lid. It’s hearty, comforting, and a staple Scottish family meal.
Steak Pie has roots in Scotland and Northern England, with early versions dating back to the 19th century. In Scotland, it became strongly associated with New Year celebrations. Records show steak pie being served at New Year’s in Scotland as far back as the 1800s, often in poorhouses as a special festive meal.
To make a traditional Scottish Steak Pie, start by dusting cubes of stewing steak in flour and browning them in a pan with a little butter. Next, add diced onions, followed by beef stock, Worcestershire sauce, salt, and pepper. Simmer gently for 1½-2 hours until the beef is tender and the gravy thickens. Transfer the filling to a pie dish and allow it to cool completely. Top with ready-rolled puff pastry, seal the edges, brush with beaten egg, and bake for 25-30 minutes, until the pastry is puffed and golden.
Stewing steak, chuck, or braising steak are all great choices – becoming beautifully tender when cooked low and slow in the gravy mixture.
Puff pastry is the traditional choice for Steak Pie, giving that golden, flaky topping. If you prefer, you could use shortcrust pastry instead, but it will change the overall texture of your pie.
Yes, absolutely! You can cook the steak pie filling a day or two ahead, then store it in the fridge until you’re ready to top with pastry and bake.
Absolutely. You can freeze your steak pie before baking (you’ll just need to add 10-15 minutes to the cooking time when baking from frozen), or freeze it baked and reheat it until piping hot.
Free-from & Vegan:
Gluten-free: Swap the plain flour for a gluten-free flour blend when dusting the beef, and use a gluten-free puff pastry. Always double-check your beef stock is gluten-free too.
Dairy-free: Use a dairy-free block margarine for browning the beef, and choose a puff pastry that’s labelled vegan/dairy-free (most ready-rolled puff pastry are).
Egg-free: Skip the egg wash and instead brush the pastry with a little dairy-free milk for colour instead.
Vegan or Vegetarian: Replace the beef with chunks of mushrooms, lentils, or a plant-based meat substitute. Use vegetable stock in place of beef stock, a vegetarian Worcestershire sauce, and check your puff pastry is vegan.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
