This simple, old fashioned Scottish Steak Pie with a golden puff pasty lid is so easy to make! It’s a real Winter warmer and pure comfort food. Serve with mashed/new potatoes and seasonal veg for a hearty, warming meal!
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 on top. If you order a steak pie in pubs across the UK, this is pretty much what you will get. It’s not fine dining, but it’s so damn good!
This easy recipe 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!)
Tips and tricks for making a Scottish Steak Pie
If you’re looking for a no frills, basic but delicious steak pie recipe, look no further!
I make no secret of the fact that I use shop bought puff pastry.
Homemade puff pastry may be delicious, but it is a proper faff to make yourself. I like to make things nice and easy on myself and buy a block of puff pastry from the supermarket.
can i make a steak pie in advance?
Absolutely. If you can, make the pie filling a day or two ahead. This is such a time saver. The beef stew will keep well for up to two days in the fridge. Then all you need to do on the day is spoon the cold beef stew into your pie dish and top with the pastry.
Do bear in mind if you assemble the pie when the filling is cold, you’ll need to cook it for 45-50 minutes to ensure the filling is piping hot.
what to serve with steak pie
Creamy mashed potatoes is pretty essential for soaking up all that delicious gravy, but you could also have buttered new potatoes or even homemade chips. It all depends on your personal preference.
Want to see more Scottish recipes?
Haggis neeps and tatties cottage pie
Pin this steak pie recipe for later….
Did you make this Scottish Steak Pie? Let me know what you thought of the recipe by leaving a comment – or if you have any questions or need any help, just let me know!
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Scottish Steak Pie
This simple, old fashioned Scottish Steak Pie with a golden puff pasty lid is so easy to make! It's a real Winter warmer and pure comfort food. Serve with mashed/new potatoes and seasonal veg for a hearty, warming meal!
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 tbsp plain flour, seasoned with salt and pepper
- 800g Stewing Beef, cut into cubes
- 2 Large onions, sliced thinly
- 400 ml good beef stock
- Salt and freshly ground black pepper
- 500g 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!)
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 747Total Fat: 44gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 57mgSodium: 572mgCarbohydrates: 71gFiber: 3gSugar: 7gProtein: 17g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Oh yum! What a gorgeous recipe to start the year with. I do love pies and this would be very comforting at the start of the year.
Thanks Corina! I love the flaky pastry topping!
Such a tasty steak pie one of the best i have ever eaten
Thanks, so glad you enjoyed it!
Ah you know I love a no frills but tasty recipe – and this one looks fab!! I did not know it was traditional to have steak pie for NYD in Scotland. Now there’s a tradition I’d be very happy to adopt down here. 😀 Eb x
Ohh I do love a good homemade steak pie.
Happy New Year and thank you for linking to #CookBlogShare
My Grandma was Scottish and I feel cheated by my Mum for not telling me about this tradition! Your steak pie looks so rich and delicious. I am all about using shop bought pastry too!
Thanks Eb! ? x
You can’t beat a good homemade one! ? Thanks Jacqui, Happy New Year to you
Thanks Cat ? It’s very simple but really good. I’m not sure if it’s traditional all over Scotland, it may vary region to region but it’s a very popular choice here in the Highlands ?
Made my first steak pie yesterday (Hogmanay) going to put the pastry on
And putin the oven for dinner tonight. So far dead easy,ready to put in the
Oven at 180 and enjoy with family and friends. Thanks.
I really hope you enjoyed it! Happy New Year to you!
Where is the sausages
Hi Billy, if you want to add sausages, please feel free!
Where is the sausages in the scottish steak pie or links as we call them in Scotland
Omg that steak pie was lovely thanks for sharing the recipe
You’re very welcome Lynette, I’m glad you enjoyed it!
If you do make your “stew” the day before, do you allow longer cooking time for teh final pie or do you perhaps reheat the stew before adding teh pastry?
Hi, I would cook the pie for a further 10-20 minutes to make sure the filling is piping hot. If the pastry looks like it is browning too much, cover the top with a sheet of tin foil.
If you buy a Scottish steak pie from a butchers in Scotland, it has a special flavour, does anyone know what is added to the meat to give it the flavour
Hi Kate, I could be wrong but as far as I know the secret is simply slow cooking the meat for a good few hours in a rich, well seasoned beef gravy/stock. My husband loves a Butchers steak pie and he says this recipe is exactly like the pies we can buy in our local butchers for around 8 pounds. It’s very simple but good!
Thank you for this! Since leaving Scotland I’ve tried a number of recipes for Steak Pie and none of them tasted “right”. They often added tomato paste or Worcester sauce and this recipe proves it’s just not necessary. The secret is in a simple stew. Making this for the second time in a week today.
I’m so glad you like it!
Just in the process of making this steak pie will be adding sausages later on first time making a steak pie first time ever making any type of pie will let you know how it turns out Charlie
Thanks Charlie, hope you like the recipe. I must try adding sausages to the pie sometime 🙂
Made the steak pie my wife said it was delicious i hav to agree with her will be better next time I make it which will be about new year for all the family still got enough left for seconds tomorrow night with all the vev thank you very much Charlie
Fantastic Charlie, I’m glad you enjoyed it! 😊
Was brought up on Scotch steak pie for New Year’s Day dinner, I even took this tradition to South Africa when we lived there. My recipe is slightly different to yours in that I put links in mine and carrots. I have my Granny’s ashet which I bake it in and serve it with mash, sprouts and of course neeps. A family favourite everywhere we go.
Sounds delicious Marie, I must try adding sausages one day 🙂 Thanks for your comment!
I make great steak pie according to my friends. It is one of my favourite meals.
This almost identical to the one we make in our family. I grew up in Scotland and use my Granny’s ashet to make it in. The only thing that I do differently is that I add allspice berries when cooking the stew. One comment talked about a different flavour and I think this is it. My brother in law from Glasgow calls it “Jamaican ginger”!
This is almost identical to the one we make in our family. I grew up in Scotland and use my Granny’s ashet to make it in. The only thing that I do differently is that I add allspice berries when cooking the stew. One comment talked about a different flavour and I think this is it. My brother in law from Glasgow calls it “Jamaican ginger”!