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.
Ingredients
Scale
- 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
- 375g Ready Rolled Puff Pastry (Approx 13.2 oz)
- Beaten egg or milk to brush the pastry (optional)
Instructions
- In a mixing bowl, toss the diced beef in plain flour seasoned with salt and pepper.
- Heat olive oil or butter in a pan over medium heat. Add the roughly chopped onions and cook until soft and translucent.
- Add the floured beef to the onions and brown on all sides for a few minutes.
- Stir in beef stock, Worcestershire sauce, tomato puree, Dijon mustard, and additional seasoning.
- Bring the mixture slowly to a boil, then reduce heat to low and let cook uncovered for about 2.5 hours.
- Transfer the thickened beef mixture into a 22cm round pie dish, filling it roughly three-quarters full.
- Preheat your oven to 180°C (356°F), gas mark 4.
- Roll out the puff pastry over the pie dish, trimming any excess.
- Brush the pastry with beaten egg or milk for a golden finish.
- Place the pie in the preheated oven and bake for approximately 30 minutes.
Notes
- This dish can be prepared ahead for enhanced flavors.
- Prep Time: 40 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Scottish Beef Steak Pie