SCOTTISH STEAK PIE RECIPE

Steak Pie is traditionally eaten at Hogmanay in Scotland, so we made this tasty Scottish Steak Pie Recipe just for the occasion! Of course, you can enjoy this simple but heart-warming meal at any other time of year too.

This simple, old fashioned Scottish Steak Pie recipe with a golden puff pasty lid is a classic and so easy to make!

A steak pie is a real Winter warmer and pure comfort food. Serve with mashed/new potatoes and seasonal veg for a hearty, warming meal

MAKE IT IN ADVANCE

Steak pie can easily be made in advance. 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 and the flavour will only improve. 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.

CAN YOU FREEZE STEAK PIE?

Sure! To freeze a steak pie, prepare the pie as instructed (please make sure the filling is completely COLD) but don’t glaze with egg wash. Tightly wrap the whole dish in a double layer of strong cling film or use a large freezer bag. Freeze for up to three months.

Defrost overnight in the fridge before cooking at 180C/160Fan/350F for 40-45 minutes or until piping hot.

MAKE A STEAK AND SAUSAGE PIE

In Glasgow it’s traditional to add sausages to a steak pie. It’s not something I’ve ever come across in the Highlands, but I have tried it and can agree it’s delicious!

All you need to do is fully cook the sausages separately – I fry them in a pan until golden – cut them into pieces and add to the pie dish along with the beef stew.

INGREDIENTS

• 800g Diced Beef Stewing Steak (approx 2lb)
• 2 tbsp Plain Flour
• 2 tbsp Olive Oil/Butter
• 2 Large Roughly Chopped Onions
• 500ml Beef Stock (approx 2 cups)
• 35ml Lea & Perrins Worcestershire Sauce, Pronounced – Wooster-sher ( approx 2 tbsp)
• 1 tbsp Tomato Puree