It’s hard to beat a traditional steak pie

Traditional steak pie (serves four)

Ingredients Instructions
  • 600g cubed lean Scotch Beef PGI braising steak
  • 1 large onion, peeled and finely chopped
  • 40 ml rapeseed oil
  • 1 bay leaf
  • 50g tomato purée
  • 35 ml Worcestershire sauce
  • ½ tsp white pepper
  • 1 beef stock cube
  • 500 ml boiling water
  • 375g sheet ready rolled puff pastry
  • Sea salt
  • 1 medium egg yolk
  • 24 cm round pie dish
  • Heat the oil in a frying pan and brown the meat and the onions.
  • Transfer to a saucepan, add the boiling water,Worcestershire sauce, pepper, bay leaf, tomato purée and crumble over the stock cube.
  • Season with salt, bring to the boil then cover and simmer for an hour.
  • Preheat the oven to 200°C.
  • Put the meat and gravy into the pie dish.
  • Unroll the pastry and trim to fit over the top of the dish. Use the trimmings to decorate the top.
  • With a pastry brush glaze the top of the pie with the egg yolk.
  • Bake in the oven for 30 minutes until the pastry is golden.

Recipe © Quality Meat Scotland | http://www.scotchkitchen.com