Scottish steak pie
Slow-cooked beef in a rich gravy under a golden puff pastry lid. The Scottish New Year's Day classic, and a Sunday favourite all winter.
- Serves6
- Prep25 min
- Cook2 hr 45 min
- HeatMild
In Scotland, steak pie on New Year's Day is a tradition, but it's far too good to keep for once a year. Cook the filling the day before if you can: it tastes even better, and the pastry stays crisp on a cold filling.
Ingredients
- For the filling
- For the top
Ask at the counter for1.2kg boneless beef, cut into 3cm stewing chunks
Cut: Boneless beef
Method
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Toss the beef with the flour and a good pinch of salt and pepper. Heat 2 tablespoons of the oil in a large casserole and brown the beef in batches over a high heat, 3 to 4 minutes a batch. Set aside.
Add the last of the oil and the onions and cook for 8 minutes until soft and golden. Stir in the tomato purée.
Return the beef, pour in the stock and Worcestershire sauce, and add the bay leaves and thyme. Bring to a simmer, then cover and cook on a low heat for 2 hours, stirring now and then, until the beef breaks apart easily.
Take out the bay leaves and check the seasoning. Spoon the filling into a pie dish of about 1.5 litres and leave it to cool for at least 20 minutes, or completely if you have time.
Heat the oven to 200°C (fan 180°C, gas 6). Lay the pastry over the dish, trim the edges and press them down. Brush with beaten egg and cut a small hole in the middle for the steam.
Bake for 30 to 35 minutes, until the pastry is puffed and deep golden. Serve with mash, peas or carrots.
Tips
- The gravy should coat the back of a spoon before it goes in the dish. If it's thin, simmer it uncovered for 10 minutes.
- Make the filling a day ahead and keep it in the fridge. Put the pastry on just before baking.
- Mutton makes a deep, rich pie too. Add 30 minutes to the simmering time.
Good to know
- Make ahead and freezing
- The cooked filling freezes for up to 3 months. Defrost it in the fridge overnight, then add the pastry and bake.
- Heat
- Mild. Add green chillies at the table if you like it hotter.