Description
A traditional Scottish steak pie featuring tender stewing beef slow-cooked in a rich, flavorful sauce made with onions, Worcestershire sauce, tomato puree, and Dijon mustard, all encased in golden, flaky puff pastry. This comforting dish is perfect for a hearty meal and can be prepared ahead for enhanced flavors.
Ingredients
Scale
For the Filling
- 800g Diced Beef Stewing Steak (approx 2lb)
- 2 tbsp Plain Flour
- 2 tbsp Olive Oil or Butter
- 2 Large Onions, roughly chopped
- 500ml Beef Stock (approx 2 cups)
- 35ml Lea & Perrins Worcestershire Sauce (approx 2 tbsp)
- 1 tbsp Tomato Puree
- 1 tsp Dijon Mustard
- Salt and Pepper to taste
For the Pastry
- 375g Ready Rolled Puff Pastry (Approx 13.2 oz)
- Beaten egg or milk to brush the pastry (optional)
Instructions
- Coat the Beef: In a mixing bowl, toss the diced beef in plain flour seasoned with salt and pepper. This helps thicken the sauce later and seals in the meat’s moisture while browning.
- Cook the Onions: Heat olive oil or butter in a pan over medium heat. Add the roughly chopped onions and cook until soft and translucent.
- Brown the Beef: Add the floured beef to the onions and brown on all sides for a few minutes to develop flavor.
- Add Liquids and Seasonings: Stir in beef stock, Worcestershire sauce, tomato puree, Dijon mustard, and additional seasoning. Mix well to combine.
- Simmer the Filling: Bring the mixture slowly to a boil, then reduce heat to low to maintain a gentle simmer. Let cook uncovered for about 2.5 hours, stirring occasionally and rotating the pan if heat distribution is uneven, until the beef is tender and the sauce thickened.
- Prepare the Pie Dish: Transfer the thickened beef mixture into a 22cm round pie dish, filling it roughly three-quarters full.
- Preheat Oven: Preheat your oven to 180°C (356°F), gas mark 4.
- Cover with Puff Pastry: Roll out the puff pastry over the pie dish, trimming any excess. Crimp the edges using your thumb or a fork to seal the pie and retain flavor.
- Brush and Vent: Brush the pastry with beaten egg or milk for a golden finish. Make a small hole in the center of the pastry to allow steam to escape during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for approximately 30 minutes or until the pastry is risen and golden brown.
Notes
- The stew can be made a day ahead; chilling overnight enhances thickness and deepens the flavors.
- This recipe uses a 22cm round pie dish; adjust quantities if using a different size.
- Variations include adding 4-6 sausages during cooking (precook sausages if high in fat), adding carrots or mushrooms for extra vegetables, or incorporating haggis for a Steak & Haggis pie twist.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of pie)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
