Try out this classic crowd-pleaser using Scotch Beef PGI from Sandy Crombie of the award- winning Crombies butchers in Broughton Street, Edinburgh.

  • 100
  • 4
  • Easy
Golden, flaky pastry paired with rich, succulent meat, what more could you want in a traditional dish?

Ingredients

  • 600g Cubed lean Scotch Beef PGI braising steak
  • 1 Large Onion
  • 40ml Rapeseed oil
  • 1 Bay leaf
  • 50g Tomato puree
  • 35ml Worcestershire sauce
  • 1/2 tsp White pepper
  • 1 Beef stock cube
  • 500ml Boiling water
  • 375g Ready rolled puff pastry
  • 1 Medium egg yolk
  • Sea salt (to taste)

Method

Traditional Steak pie

Peel, half and finely chop the onion, heat the oil in a frying pan and brown the meat and the onions.

Transfer to a saucepan and add the boiling water, Worcestershire sauce, white pepper, bay leaf, tomato puree and crumble over the stock cube.

Season with some salt, bring to the boil then cover and simmer for 60 minutes.
Preheat the oven to 200c/400f/gas6, put the meat and gravy into the pie dish.

Unroll the pastry and trim to fit over the top of the dish (use any trimmings to decorate).

With a brush – glaze the top of the pie with the egg yolk and bake in the oven for 30 minutes until the pastry is golden.

Steak pie recipe

• For more Scotch Beef recipes, tips and inspiration, please visit www.scotchkitchen.com or follow Scotch Kitchen on Facebook, Instagram or Twitter.

 

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

Let us know what you think

comments

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.