Description
A hearty and classic Scottish Steak Pie featuring tender stewing beef simmered in a rich, flavorful gravy with onions, Worcestershire sauce, and Dijon mustard, all encased in a golden, flaky puff pastry crust. Perfect for a comforting dinner, this traditional pie balances savory meat and a crisp pastry top.
Ingredients
Scale
Meat and Marinade
- 800g Diced Beef Stewing Steak (approx 2lb)
- 2 tbsp Plain Flour
- Salt and Pepper to taste
Cooking Base
- 2 tbsp Olive Oil or Butter
- 2 Large Roughly Chopped Onions
Liquid and Flavorings
- 500ml Beef Stock (approx 2 cups)
- 35ml Lea & Perrins Worcestershire Sauce (approx 2 tbsp)
- 1 tbsp Tomato Puree
- 1 tsp Dijon Mustard
Pastry and Toppings
- 375g Ready Rolled Puff Pastry (Approx 13.2 oz)
- Beaten egg or milk, for brushing the pastry (optional)
Instructions
- Coat the Beef: In a mixing bowl, toss the diced beef in plain flour evenly. Season the flour with salt and pepper to enhance flavor and help thicken the sauce later.
- Sauté Onions: Heat olive oil or butter in a pan over medium heat. Add the roughly chopped onions and cook until soft and translucent, about 5-7 minutes.
- Brown the Beef: Add the floured beef pieces to the pan and brown them on all sides, which should take about 3-5 minutes. This action locks in juices and builds flavor.
- Add Liquids and Seasonings: Pour in the beef stock, Worcestershire sauce, tomato puree, and Dijon mustard. Stir well to combine all ingredients. Season with salt and pepper to taste.
- Simmer the Stew: Bring the mixture slowly to a boil, then reduce heat to low and gently simmer uncovered for approximately 2.5 hours. Stir occasionally and rotate the pan if using a gas stove to prevent uneven heat. The sauce should thicken, and the meat should become tender.
- Prepare the Pie Base: Once the stew is cooked and thick, transfer it into a 22cm (approx 9 inch) round pie dish, filling it to about three-quarters full.
- Preheat Oven: Set your oven to 180°C (356°F), gas mark 4.
- Apply Pastry Cover: Cover the pie dish with the rolled puff pastry, trimming any excess. Seal the edges by pressing them down with your thumb or a fork to keep the filling inside during baking.
- Brush and Vent Pastry: Lightly brush the pastry top with beaten egg or milk to achieve a golden brown finish. Cut a small hole in the center of the pastry to allow steam to escape while baking.
- Bake the Pie: Place the pie in the preheated oven and bake for about 30 minutes, or until the pastry is puffed and golden brown.
Notes
- The stew can be made a day ahead or in the morning; chilling helps thicken the sauce and deepens the flavor.
- This recipe is made for a 22cm round pie dish; adjust ingredient quantities or cooking time based on your dish size.
- Variations: Add 4-6 sausages partway through cooking, but pre-boil or pan-fry sausages with high fat content first to avoid excess greasiness.
- Incorporate vegetables like carrots or mushrooms, although this deviates from traditional versions.
- Try adding haggis for a Scottish Steak & Haggis pie twist.
Nutrition
- Serving Size: 1 slice (approx 1/6 of pie)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
