Scottish Steak Pie

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


  • 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!)