Scottish Steak Pie

This traditional Scottish steak pie is a classic simple Scottish dish and your going to love it! The crispy flaky pastry on the top of the slowly cooked Aberdeen Angus beef in gravy gives it an authentic taste that you will love. 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.

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 recipe:

  • If you want to save time you can use premade pre rolled puff pastry for this recipe instead of making your own pastry but I would recommend making your own pastry if you can because it is so crispy and delicious and the kids love 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.

Scottish Steak Pie Recipe



  • 225g plain flour
  • pinch sea salt
  • 175g salted butter softened
  • squeeze lemon juice
  • 100ml cold water approx

Pie Filling

  • 1 medium onion chopped
  • 1 tbsp butter
  • 800g stewing beef cubed
  • 2 tbsp flour
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp worchestershire sauce
  • 1 tsp tomato puree
  • 250 ml beef vegetable stock
  • 1 tsp sea salt



  • Sieve the flour and add the sea salt into a large mixing bowl. Add in the butter and rub the flour and the butter together in your fingers to create a bread crumb type consistency.
  • Add in the lemon juice and add in a little of the water. Start kneading slightly in your hands until a dough is formed. Add in enough water to create the dough, you might not need all the water as it is an approximate measurement.
  • Knead the pastry dough slightly for a minute and form into a ball. Place in the fridge for 15-20 minutes to chill.

Pie Filling

  • Add the butter into a large casserole style pan and cook the chopped onions in the butter for a few minutes.
  • Add in the beef and the flour and mix through well in the pan.
  • Brown the beef in the pan and season with salt and pepper. Continue cooking gently for a few minutes.
  • Remove the beef from the pan and place in a bowl or dish to cool.
  • Add the water to the pan the beef and onions cooked in and using a whisk, whisk up to get all of the lovely meaty juices off of the bottom of the pan. This is going to create our delicious pie gravy.
  • Add in your worchestershire sauce and tomato puree and whisk through.
  • Add your beef back into the pan and cook on a low to medium heat for approximately 1 hour until the beef is tender.
  • Gently pour the beef and gravy into the pie dish and set aside to cool while we make the pastry.

Pastry Step 2

  • Flour a large surface or chopping board and roll out the pie pastry to a large regtangular shape and then add 1 third of the butter in dots to 2 thirds of the rectangular shape. Fold one short side one third ine and then again with the other side, seal the edges and place in the fridge for 15 minutes.
  • Roll out the pastry again and repeat the step above with the butter and the chilliing for a total of another three times, using one third of the butter each time. Chill for a final 20 minutes.
  • Roll out the pastry to a large circular shape and cut out a circle to fit the top of your pie dish.
  • Brush over the top of the pastry with the whisked egg yolk and make a couple of slits in the top of the pie pastry bake in the oven at 160oc for 20-25 minutes until the pastry has risen and is golden brown on the top.
  • Serve with root vegetables.


You can use bone broth or fresh stock instead of a stock cube.

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