Scottish Steak Pie (with Puff Pastry Topping)

Make the Filling:

1. Sauté the onion in some oil until translucent. Remove from pan and set aside in a small bowl.
2. In the same pot or pan where the onion was sautéed, add half of the beef cubes and sear quickly until lightly browned. Remove, then repeat with the other half.
3. When the second half is ready, add all the meat and the onion back into the pot. Add about 8 oz of beef stock or water, bring to a boil. If using water, add a tablespoon of Better Than Bouillon or 2 beef OXO cubes. Simmer for an hour or so, or pressure cook for about 20 minutes. Taste the gravy and add salt and pepper to taste.

Bake the Pie:

1. Preheat the oven to 400º F (200º C).
2. Empty the filling into a square 8x8 or 9x9 baking dish. Wet the edges, then place a sheet of puff pastry (I like Trader Joe's all butter puff pastry) which has been rolled out to the size of the pan, over the dish. Stick the edges to the pan. Cut a vent hole in the center, and brush with slightly beaten egg white.
3. Bake for about 30 minutes or until the puff pastry is well risen and golden brown. 

Serve the Scottish Steak Pie:

1. Allow to cool slightly, then slice into 6 pieces and serve with mashed potatoes, or chips (thick fries) and your choice of green vegetable (peas are the usual choice).
2. You can serve with more gravy if you desire, or just add some HP Sauce.