Scottish Steak Pie

This homemade Scottish Steak Pie is traditionally eaten on New Year’s Day in Scotland. It’s very simple to make and delicious!

I hope you had a lovely Christmas!  We had a lovely quiet, relaxing time – which was exactly what was needed after the crazy December rush! I just feel the past week has gone by incredibly quickly.  Can you believe it’s New Year’s Eve tomorrow?

Here in Scotland it’s traditional to have a big steak pie on New Year’s Day.  Like many others, I’ve often bought a steak pie from my local butchers, but over the last couple of years I’ve made my own.  

I keep things very simple – my steak pie is admittedly a rich and tender slow cooked beef stew with a golden, crispy puff pasty lid (shop bought,of course) on top.  But this is exactly how my husband loves it, so I wouldn’t change a thing (I would never get away with it anyway even if I wanted to!)

If you’re looking for a no frills, basic but delicious steak pie recipe, look no further!

Since this is my last blog post of 2018, I just want to take this opportunity to wish you all a very Happy New Year!

More Scottish recipes:

Tattie Soup

Mince and Tatties

Scottish tablet

Haggis neeps and tatties cottage pie

Dundee Cake

Empire biscuits

I’m sharing this recipe with the blog link up #CookBlogShare, hosted this week by Jacqui at Recipes Made Easy.

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5 from 4 votes

Scottish Steak Pie

A simple, old fashioned steak pie with a golden puff pasty lid.

Course Main Course

Cuisine Scottish

Keyword Scottish Steak Pie

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Author Nickki Thompson

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 tbsp plain flour seasoned with salt and pepper
• 800 g Stewing Beef cut into cubes
• 2 Large onions sliced thinly
• 400 ml good beef stock
• Salt and freshly ground black pepper
• 500 g block puff pastry
• flour for rolling out the pastry
• one beaten egg for glazing the pastry lid

Instructions

• Place the seasoned flour in a large bowl.  Tip in the beef, tossing it in the flour.
• Heat the oil in a large pan and brown the meat in small batches, transferring the browned meat to a bowl while you do the next batch.  When all the meat has been browned well, tip it all back into the pan.  Add the onion and cook for a few minutes before pouring in the beef stock.  

  Turn down the heat to low, cover and simmer for 2-2 1/2 hours.  I often do this the day before to allow the flavours to develop.
• Pour the rich beef stew into a large pie dish.
• Preheat the oven to 200C/180Fan/400F.
• On a floured surface, roll out your pastry a little larger than your pie dish (to allow for shrinking.)  Place the pastry on top of your pie dish.  Trim the edges, seal with a fork and brush with beaten egg. 

  At this stage you can cut out shapes from the pastry trimmings to decorate the pie, if you like.  Bake for 30-35 minutes or until the pastry is golden and crisp.
• Serve with mashed potatoes, carrots and peas (or whatever takes your fancy!)