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Scottish Steak Pie
Scottish Steak Pie is a traditional Scottish recipe for a classic pie of slow-cooked beef, beef sausages and onion in a beef stock gravy that's topped with puff pastry and oven baked; this pie makes the centrepiece of the traditional New Year's eve meal. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Steak Pie.
prep time
20 minutes
cook time
160 minutes
Total Time:
180 minutes
Serves:
6
Rating: 
Tags : Beef RecipesVegetable RecipesBaking RecipesScottish Recipes
The steak pie is the traditional dish for the Scottish New Year's Eve meal. Often they are bought from the local butcher, but this is a recipe you can make at home.
Ingredients:
1 large onion, finely chopped
500g beef skirt, cut into bite-sized pieces
225g beef sausages
3 tbsp plain flour
enough hot beef stock to cover the meat
salt and freshly-ground black pepper, to taste
1 tbsp freshly-ground
black pepper
oil for frying
enough
puff pastry for a lid
Method:
Heat a little oil in the base of a large, heavy-bottomed casserole then add the onions and fry for about 3 minutes, or until just soft.
Season the flour with salt and black pepper then dredge the pieces of beef in this then add to the pan and fry for a few minutes, or until browned all over. Add enough hot stock to cover the meat then stir in the 1 tbsp black pepper (yes, its a tablespoon).
Bring to a boil then cover and transfer to an oven pre-heated to 150°C and cook slowly for about 2 hours (add more water or stock, as needed). At this point cut each beef sausage into three pieces and add to the casserole. Top-up the liquid level, replace the lid then return to the oven and cook for a further 60 minutes, stirring half way through.
After this time, remove the beef mixture from the oven and pour into an oblong, metal, pie dish. Line the edge of the dish with a border of pastry then set an inverted egg cup in the middle (this helps keep the pastry lid up) Roll out the remaining pastry so it will fit over the dish. Brush the pastry edging with a little milk then cover the meat with the pastry before crimping along the edges with the tines of a fork.
Trim the edges neatly and make a couple of slashes in the top to allow steam to escape. Place the pie in the oven and bake for about 30 minutes, or until the top is nicely browned and the filling is piping hot. Serve with creamy mashed potatoes, vegetables and gravy.
Find more Hogmanay/New Year Recipes Here
