Homemade Scottish Steak Pie – tender chunks of beef slow cooked in a rich onion gravy topped with a puff pastry lid. So simple to make and pure comfort food!
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
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.
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.
If you’re looking for a no frills, basic but delicious steak pie recipe, look no further!
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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!)