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Recipe: Hogmanay steak pie

Celebrate the New Year with this recipe from Scottish chef Tom Lewis for homemade Hogmanay steak pie.


Medium
5
1 hr 40 mins
Published: December 30, 2018
Categories: ,

Hogmanay Steak Pie

PIE MIX

Ideally, make the filling a couple of days ahead

  • Put diced beef into bowl and give it a light coating of seasoned flour
  • In a hot pan seal and colour the beef
  • Take the beef out and put in a dish. Add all diced vegetables and sliced garlic to the hot pan. Add a good glug of olive oil and a tablespoon of butter. Turn the heat down and sweat vegetables off
  • Add a good pinch of cumin, coriander, thyme and the bay leaves, then add the meat back to the pan.
  • Add equal parts beer and meat stock – enough liquid that all meat and vegetables are covered
  • Put a lid on the pan, reduce the heat down, and simmer until meat is tender (roughly 1 hour 40 minutes)
  • Alternatively, pop in a covered oven dish at 160*, and simmer for 1 hour 40 minutes
  • If the gravy is still feeling a little thin, drain into a pan and reduce
  • If need be, can thicken slightly with a mixture of soft butter and flour. Add a little at a time and whisk through
  • Let mix cool, cover, and put in refrigerate for a couple of days

 

ASSEMBLY AND COOKING

  • Wash pie dish with a beaten egg
  • Pop mix into a pie dish and bring to room temperature
  • Take out your pastry and score very lightly
  • Place across the pie dish, crimp, and egg wash the top
  • Bake in a medium to hot oven (210*) till pastry crisp and heated right though
  • Serve hot with vegetables and tatties for the perfect 1stJanuary family feast

 

Hogmanay Steak Pie recipe

Picture: Lidl

Ingredients

  • 1kg Strathvale Farm Scotch Beef Lean Diced Steak (1kg pack for £6.39)
  • One bottle of Heatherwood Bright Lights American IPA (£1.25 per bottle)
  • 4 sticks celery, diced 5mm
  • 2 large carrots, diced 5mm
  • 1 leek, diced 5mm
  • 1 large onions, diced 5mm
  • 3 cloves of garlic sliced
  • Meat stock
  • Few sprigs of Thyme
  • 2 bay leaves 
  • 2 tbsp seasoned flour
  • Good pinch of cumin and coriander
  • Puff pastry block (340g for 59pence)
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