This traditional Scottish steak pie is a classic simple Scottish dish and your going to love it! The crispy flaky pastry on top gives it an authentic taste and the slowly cooked Aberdeen Angus beef in gravy adds richness. It’s perfect for the weekend!
You can watch the full recipe in the video below for clear instructions or you can print off the written recipe below in the recipe box. I would recommend doing both.
This recipe can also traditionally be made with kidney if you can source it. I like it with just the beef but mushrooms might also work really well in here. It is the perfect traditional Scottish recipe for the colder seasons.
Click here to jump straight to the printable recipe!
More Seasonal Recipes & Seasonal Cooking Guides by The Wee Larder:
Recipes that go well together with this Scottish Steak Pie:
If you like the sound of this recipe your going to love pairing it up with some of these family classics.
The traditional Scottish oaty rhubarb crumble would work really well with this recipe as a dessert, if you have any room that is.
The traditional Scottish crowdie cheese would work really well as a light starter for this meal and would work well with the homemade oatcakes. I hope these give you some inspiration. You can watch the recipes in the links below:
Tips for making this delicious Scottish Steak Pie Recipe:
- If you want to save time, you can use premade pre-rolled puff pastry for this recipe. This option is quicker than making your own pastry. I would recommend making your own pastry if you can though because it is so crispy and delicious and the kids really enjoyed it!
- You can add kidney into this recipe if you can source it. I like the pie with just steak and if the kids knew I had added in kidney I would be in trouble lol! …but in the older Scottish recipes kidney is quite often used.
- This pie is delicious served up with fresh roasted seasonal vegetables. We love carrots, parsnips, potatoes, and some greens on the side. You could also serve it up with a salad if you are making this in the warmer months.
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Ingredients:
Pastry (or you can use pre-made puff pastry dough) :
225g Plain Flour
Pinch of Salt
75g Salted Butter (to make dough) & 100g (to spread on the top of the pastry as per instructions and video above)
Squeeze of Lemon
Cold Water (approx 100ml)
Egg to Glaze
Pie Filling:
1tsp Butter
1 Onion Chopped
800g Stewing Beef
2tbsp Plain Flour
1tsp Sea Salt
1/2 tsp Black Pepper
250ml Beef/Vegetable Stock
1tsp Salt
1tsp Worchestershire Sauce
1tsp Tomato Puree
Recipe:
Sieve the flour through a into a large mixing bowl and add in the pinch of salt.
Soften the 75g of butter with a fork and rub through with the flour and salt mixture. This should create a bread crumb type of consistency.
Add in a squeeze of lemon juice (approx 1/2 lemon). Give it a good stir through and add in the water. You may need a little more or a little less of water. You need just enough to form a dough together in your hands.
You don’t want your dough too sticky. If it is you can add in a wee bit more flour. Knead gently for a minute or so in the mixing bowl.
Pop the ball of dough into the fridge to chill for 15-20 minutes.
Sprinkle the chopping board with flour and roll out the pastry. Add 1/3 of the remaining butter onto 1/3 of the pastry surface (see video) and fold over the thirds towards the middle.
Roll out the dough to another rectangular shape and add the 2nd third of butter onto another 1/3 of the pastry dough and fold the thirds in again.
Roll it out for a third time and add in the remaining butter. Fold the thirds into the center again and roll out again. Then fold and chill for 20 minutes.
Pie Filling:
Add your butter and onions into a large pan and stir through for a few minutes.
Add in all of the stewing beef and add in the flour. Stir through really well and brown the beef. The flour helps to create a really nice sauce.
Season well with salt and pepper.
Once it is browned all over remove it and place on a plate to cool a little.
To make the gravy we will use the same pan for flavour. Add in the stock giving the bottom of the pan a good stir through.
Add in a good tsp of salt and pepper and the worchestershire sauce and tomato puree. Whisk through well and simmer for a few minutes.
Add the beef back into the pan and cook on a low to medium heat for one hour.
Pour the beef and all the liquid into a medium sized pie dish and set aside to cool a little.
Roll out the pastry from the fridge and use the base of the pie dish to cut out a lid for the pie. Lay the pastry over the top and poke a couple of holes in the top of the pie.
Brush with whisked egg yolks.
Bake in the oven at 160C (fan oven) for 20 -25 minutes or until golden brown.
Serve with seasonal vegetables or a nice green salad in the warmer months.
Scottish Steak Pie Recipe
Scottish Steak Pie Recipe
A delicious homemade Scottish Steak Pie recipe using homemade pastry. You can use premade if you wish to save time though.
Puff Pastry:
- 225 g Plain Flour
- Pinch of Salt
- 175 g Salted Butter (75g to make dough & 100g (to spread on the top of the pastry as per instructions and video above))
- Squeeze of Lemon
- Cold Water (approx 100ml)
- Egg to Glaze
Pie Filling:
- 1 tsp Butter
- 1 Onion Chopped
- 800 g Stewing Beef
- 2 tbsp Plain Flour
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 250 ml Beef/Vegetable Stock
- 1 tsp Salt
- 1 tsp Worchestershire Sauce
- 1 tsp Tomato Puree
Puff Pastry
- Sieve the flour through a into a large mixing bowl and add in the pinch of salt.
- Soften the 75g of butter with a fork and rub through with the flour and salt mixture. This should create a bread crumb type of consistency.
- Add in a squeeze of lemon juice (approx 1/2 lemon). Give it a good stir through and add in the water. You may need a little more or a little less of water. You need just enough to form a dough together in your hands.
- You don’t want your dough too sticky. If it is you can add in a wee bit more flour. Knead gently for a minute or so in the mixing bowl.
- Pop the ball of dough into the fridge to chill for 15-20 minutes.
- Sprinkle the chopping board with flour and roll out the pastry. Add 1/3 of the remaining butter onto 1/3 of the pastry surface (see video) and fold over the thirds towards the middle.
- Roll out the dough to another rectangular shape and add the 2nd third of butter onto another 1/3 of the pastry dough and fold the thirds in again.
- Roll it out for a third time and add in the remaining butter. Fold the thirds into the center again and roll out again. Then fold and chill for 20 minutes.
Pie Filling
- Add your butter and onions into a large pan and stir through for a few minutes.
- Add in all of the stewing beef and add in the flour. Stir through really well and brown the beef. The flour helps to create a really nice sauce.
- Season well with salt and pepper.
- Once it is browned all over remove it and place on a plate to cool a little.
- To make the gravy we will use the same pan for flavour. Add in the stock giving the bottom of the pan a good stir through.
- Add in a good tsp of salt and pepper and the worchestershire sauce and tomato puree. Whisk through well and simmer for a few minutes.
- Add the beef back into the pan and cook on a low to medium heat for one hour.
- Pour the beef and all the liquid into a medium sized pie dish and set aside to cool a little.
- Roll out the pastry from the fridge and use the base of the pie dish to cut out a lid for the pie. Lay the pastry over the top and poke a couple of holes in the top of the pie.
- Brush with whisked egg yolks.
- Bake in the oven at 160C (fan oven) for 20 -25 minutes or until golden brown.
- Serve with seasonal vegetables or a nice green salad in the warmer months.
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