A simple, old fashioned steak pie with a golden puff pasty lid.
Course Main Course
Keyword Scottish Steak Pie
Prep Time 10minutes
Cook Time 2hours30minutes
Total Time 2hours40minutes
Author Nickki Thompson
1tablespoonolive or vegetable oil
1tbspplain flourseasoned with salt and pepper
800gStewing Beefcut into cubes
2Large onionssliced thinly
400mlgood beef stock
Salt and freshly ground black pepper
500gblock 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!)