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 and thank you so much for all of your support and sticking with me this past year. I have big plans for this site and I’m really excited to share them with you!
Love, Nickki x
More Scottish recipes:
I’m sharing this recipe with the blog link up #CookBlogShare, hosted this week by Jacqui at Recipes Made Easy.
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Scottish Steak Pie
- 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
- 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!)