Scottish Steak Pie
Traditional Scottish Steak Pie made with tender stewing steak simmered in rich gravy and topped with golden puff pastry. A comforting recipe, especially popular on New Year’s Day.
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Servings: 6
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.
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