Scottish Steak Pie for two

 

 

One thing that the British do really well is pies. Especially their meat pies. And no small wonder that, they have some of the best meat in the world, especially their beef.  It was really good, and I miss it.

A lot of the beef comes from Scotland. Aberdeen Angus Beef is very well known. Its a sturdier brand of beef cattle that produces meat with a higher content of fat marbling which makes for very tender and delicious beef.

There is beef from other areas, but I really loved the Scottish Beef.

 

I loved visiting Scotland when I was living in the UK. We were there several times, the last time being in the Highlands.  Such beautiful countryside. I could see why they called Nova Scotia, Nova Scotia. It must have reminded the Scottish settlers very much of home.

I could have easily lived there. I had wanted to go back for another holiday and see more, but sadly that did not happen.  Although my son did buy me a piece of Land at a castle in Scotland and I can call myself a lady because of that.  A bit of a gimmick but hey ho!

 

I was wanting a steak pie at the weekend and thought I would make myself a Scottish Steak Pie.  I adapted a recipe which I found on a page called Scottish Scran.   It looked pretty good and used simple ingredients.

No haggis or sausages, etc. in this one, just plain old beef.  I did not need a full-sized pie however, so I adapted it to a much smaller size which will feed 2 people generously, or 3 lighter eaters.

 

As a homage to Scotland and to the Queen (who loved being in Scotland) I decorated it with a thistle on top.  I was actually quite pleased with how the thistle turned out.  I was channeling that scene in Braveheart where William Wallace gives a thistle to his girl.

I loved that film.  I also love the Outlander series and I used to love reading romance novels which had Scottish Lairds as their love interests when I was younger. What can I say. I love a man in a kilt. Guilty as charged.

 

Typically, this steak pie will be served in Scotland on New Year's Day, to help absorb all that alcohol from the Hogmanay celebrations I assume.  I say serve it any time!!  I can't think of any time a Steak Pie wouldn't go down well.

Especially when it is as easy and simple to make as this one, with its rich beef and gravy filling and crisp puff pastry lid!  If something has puff pastry on top, I am all in!

 

WHAT YOU NEED TO MAKE SCOTTISH STEAK PIE FOR TWO

Simple ingredients that most of us always have in our larder, freezer or refrigerator!

For the filling:

• 12 ounces (3/4 pound/340g) stewing beef, cut into 1/2 inch cubes
• 1 TBS plain flour
• 1 TBS butter
• 1 large onion, peeled and chopped
• 1 cup (240ml) good beef stock
• 1 TBS Worcestershire sauce
• 1/2 TBS tomato ketchup
• 1/2 tsp Dijon mustard
• salt and black pepper to taste

 

You will also need:

• 1/2 sheet of all butter puff pastry
• 1 small free-range egg, beaten with a fork (for the wash)

I had a small round roast in the freezer that I thawed out and cut into cubes for this pie. It worked very well. You will want to use any kind of beef that is well suited to a long slow cook.

For beef stock I used some Campbells beef stock that comes in the carton.

 

Some Scottish people do like to add sausages to their pie. I kept it simple and just used beef. Make sure you really brown it up nicely. This will not only add to the color of the gravy, but those caramelized juices also add plenty of flavor.

Worcestershire Sauce. Lea Perrins. I would not be without it in my kitchen. It is a kitchen essential ingredient.  Pronounce that WOOSTER-SHER with a short "o" vowel sound not a long. It does not rhyme with Rooster which has a long "o."

 

The original recipe called for tomato puree. I wasn't opening a tin of tomato puree for 1/2 TBS and so I used tomato ketchup which worked beautifully.  Dijon mustard. This seemed to be a bit odd but then I remembered Mary Queen of Scots was brought up in France, so it kind of made sense.

Do use "all-butter" puff pastry.  It has the nicest flavor and does not taste artificial at all.  I highly recommend. You won't need a full sheet, but some of it can be used to make decorations for the top of the pie.

You can brush the remainder of it with some egg, sprinkle with a sharp cheese, cut into strips and vila.  Quick and easy cheese straws.

 

HOW TO MAKE A SCOTTISH STEAK PIE FOR TWO

Nothing could be easier. This is simple to make but it does take a while as the steak needs to cook long and slow so that it becomes fork tender.

Toss your beef in a bowl, together with a bit of seasoning and the flour to coat. The flour will help to thicken the gravy.

Melt the butter in a deep skillet (with a lid) over medium high heat. When it just begins to foam add the beef cubes in one layer. Brown deeply on all sides. Add the onion, turn the heat down to medium and cook until the onion has softened.

Pour the stock over top. Add the mustard, Worcestershire sauce and tomato ketchup. Season lightly with salt and black pepper. Bring to a simmer.

Partially cover and simmer over low heat for 2 1/2 hours, until the meat is fork tender and the gravy has thickened. Taste and adjust the seasoning with salt and black pepper as needed. (If your gravy has not thickened, you can thicken it with a flour/water paste, stirring constantly until it thickens.)

Pour the steak filling into a pie dish and place onto a lined baking sheet.

Preheat the oven to 350*F/180*C/ gas mark 4.

 

Unroll your pastry. Cut a round out large enough to cover the top of your pie dish completely. (I use a saucer as a template.) Place on top of the filling in the pie dish. Crimp around the edges with a fork as desired and cut a few slits into the top with a sharp knife to vent. (You can decorate or not as you desire.)

Beat the egg with a fork until light. Brush this over top of the pie. 

Bake the pie in the preheated oven for 35 to 40 minutes until the pastry is well risen, golden brown and crisp and the filling is nice and hot.

 

Spoon out onto heated plates and serve with your favorite potatoes and a vegetable on the side. Today I was wanting plain boiled potatoes with a bit of butter and parsley and I enjoyed some runner beans my sister had gifted me with.

Mashed potatoes goes very well (don't forget the Bisto gravy), as does chips, which would be more than traditional.  Probably peas as well.

This was really delicious. The filling was tender and juicy and well flavored. The crust was perfectly crisp and flaky. Incredibly moreish. I really enjoyed this.

 

You might enjoy a few other Scottish recipes I have on here:

SCOTTISH DUNDEE CAKE - My favorite of all the fruit cakes, this is a light-colored fruit cake studded with plenty of dried currants, raisins, citrus peel and the flavor of orange. Delicious. You can bake it as a full cake or as cupcakes. Topped with almonds.

SCOTTISH OAT CAKES - Drool worthy. Crisp and buttery, oaty and topped with flaked sea salt.  Nice with a few bits of cheese on the side.

SCOTTISH SNOWBALL CAKES - Sort of like a Scottish whoopie pie of two vanilla cookies/cakes sandwiched together with some jam, rolled in a glace icing and then into flaked coconut. Delicious!

Scottish Steak Pie

Yield: 2-3 people

Author: Marie Rayner

Prep time: 2 H & 45 MCook time: 40 MinTotal time: 3 H & 25 M

A small batch recipe for a heart-warming pie that is simple to make, uses very simple ingredients, and a delicious dinner option any time of the year.

Ingredients

For the filling:

• 12 ounces (3/4 pound/340g) stewing beef, cut into 1/2 inch cubes
• 1 TBS plain flour
• 1 TBS butter
• 1 large onion, peeled and chopped
• 1 cup (240ml) good beef stock
• 1 TBS Worcestershire sauce
• 1/2 TBS tomato ketchup
• 1/2 tsp Dijon mustard
• salt and black pepper to taste

You will also need:

• 1/2 sheet of all butter puff pastry
• 1 small free range egg, beaten with a fork (for the wash)

Instructions

1. Toss your beef in a bowl, together with a bit of seasoning and the flour to coat. The flour will help to thicken the gravy.
2. Melt the butter in a deep skillet (with a lid) over medium high heat. When it just begins to foam add the beef cubes in one layer. Brown deeply on all sides. Add the onion, turn the heat down to medium and cook until the onion has softened.
3. Pour the stock over top. Add the mustard, Worcestershire sauce and tomato ketchup. Season lightly with salt and black pepper. Bring to a simmer.
4. Partially cover and simmer over low heat for 2 1/2 hours, until the meat is fork tender and the gravy has thickened. Taste and adjust the seasoning with salt and black pepper as needed. (If your gravy has not thickened, you can thicken it with a flour/water paste, stirring constantly until it thickens.)
5. Pour the steak filling into a pie dish and place onto a lined baking sheet.
6. Preheat the oven to 350*F/180*C/ gas mark 4.
7. Unroll your pastry. Cut a round out large enough to cover the top of your pie dish completely. (I use a saucer as a template.) Place on top of the filling in the pie dish. Crimp around the edges with a fork as desired and cut a few slits into the top with a sharp knife to vent. (You can decorate or not as you desire.)
8. Beat the egg with a fork until light. Brush this over top of the pie.
9. Bake the pie in the preheated oven for 35 to 40 minutes until the pastry is well risen, golden brown and crisp and the filling is nice and hot.

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