Description

This authentic Scottish Steak Pie recipe features tender diced beef stewing steak slow-simmered in a rich, flavorful sauce with onions, Worcestershire sauce, tomato puree, and Dijon mustard, all encased in a golden, flaky puff pastry crust. Perfect for a comforting meal, this pie captures traditional Scottish flavors with a deliciously thickened meat filling and a beautifully crisp pastry top.

Ingredients

Scale

Meat and Sauce

800g Diced Beef Stewing Steak (approx 2lb)
2 tbsp Plain Flour
2 tbsp Olive Oil or Butter
2 Large Roughly Chopped Onions
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

Pastry

375g Ready Rolled Puff Pastry (Approx 13.2 oz)
Beaten egg or milk for brushing the pastry (optional)

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Instructions

Coat the beef with flour: In a mixing bowl, toss the diced beef stewing steak with the plain flour to coat evenly. This step helps insulate the meat during browning and thickens the sauce later. Season the flour with salt and pepper if desired to add extra flavor.
Cook the onions: Heat the olive oil or butter in a pan over medium heat. Once hot, add the roughly chopped onions and cook them gently until they become soft and translucent, which should take about 5-7 minutes.
Brown the beef: Add the floured beef to the pan with the softened onions. Stir and cook for a few minutes until the beef is browned on all sides, ensuring a good caramelization for deep flavor.
Add liquids and seasoning: Pour in the beef stock, Worcestershire sauce, tomato puree, and Dijon mustard. Season with salt and pepper to taste. Stir the mixture to combine all ingredients well.
Simmer the stew: Bring the mixture slowly to a boil, then reduce the heat to low. Let it gently simmer uncovered for about 2.5 hours. Stir occasionally to prevent sticking and rotate the pan on uneven heat sources to avoid hot spots. The sauce should thicken and the beef become tender.
Prepare the pie dish: Once the stew is thick and the beef is tender, transfer the mixture into a 22cm round pie dish so it fills roughly three-quarters full.
Preheat the oven: Preheat your oven to 180°C (356°F), which corresponds to gas mark 4, to ensure it is ready for baking the pie.
Assemble the pie: Cover the pie dish with the ready rolled puff pastry. Trim any excess pastry from the edges, then press down or crimp the pastry edges firmly using your thumb or a fork to seal the pie filling inside.
Glaze and vent the pie: Brush the pastry top with beaten egg or milk to promote a golden, shiny finish. Create a small hole in the center of the pastry top with a knife to allow steam to escape during baking.
Bake the pie: Place the pie dish in the preheated oven and bake for approximately 30 minutes, or until the pastry has risen and turned a beautiful golden brown color.

Notes

You can prepare the stew filling in advance, even the night before or earlier in the day. This resting period helps the filling to thicken and the flavors to deepen.
This recipe is designed for a 22cm (about 9-inch) round pie dish; adjust the quantities accordingly if using a different size dish.
Variations include adding 4-6 sausages partway through cooking for extra flavor. If sausages are high in fat, pre-boil or pan-fry them for about 20 minutes to avoid a greasy pie.
You can add vegetables such as carrots or mushrooms, although these aren’t traditional ingredients for a Scottish steak pie.
For a more traditional Scottish twist, add haggis to make a Steak & Haggis pie.

Nutrition

Serving Size: 1 slice (approx 1/6 of pie)
Calories: 550 kcal
Sugar: 4 g
Sodium: 480 mg
Fat: 30 g
Saturated Fat: 9 g
Unsaturated Fat: 18 g
Trans Fat: 0.3 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 90 mg