Scottish Steak Pie (with Puff Pastry Topping)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
30 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
501 kcal
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Course
Main Course
Scottish Steak Pie (with Puff Pastry Topping)
Description
The Scottish Steak Pie recipe starts with bite-sized pieces of stewing beef tossed in flour and seared to develop a flavorful brown crust. Onions sautéed until translucent add sweetness. Together with beef stock (or water enhanced with beef bouillon), the meat simmers slowly to create tender chunks and a savory gravy reduced to taste, seasoned simply with salt and pepper.
Once cooked, the filling is placed in an appropriately sized baking dish and covered with rolled-out puff pastry that is pressed and sealed along the edges. A small vent is cut on top to allow steam to escape. Brushing the pastry with egg white ensures a shiny, golden-brown crust when baked at 400º F (200º C). Baking melds flavors while producing a crisp topping contrasted with the soft meaty filling.
Serving this pie warm provides a satisfying meal with a rich beef flavor and buttery pastry. It is ideal for a filling main course especially during cooler weather. The recipe suggests using organic, grass-fed beef for improved quality and flavor.
Ingredients
- 2 lbs stew meat preferably organic, grass fed, cut into bite sized pieces, tossed in flour
- 2 medium onion diced
- 2 Tbsp olive oil
- 1 ½ tsp salt sea salt
- ¼ tsp black pepper freshly ground
- 8 oz beef stock or if using water, use 1 Tbsp beef bouillon or 2 OXO beef cubes
- 1 heet puff pastry half package rolled out to 8x8 or 9x9 depending on the size of your baking pan
- 1 egg beaten with ½ tsp water (for brushing pie crust or puff pastry, white
Instructions
Make the Filling:
- Sauté the onion in some oil until translucent. Remove from pan and set aside in a small bowl.
- 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.
- 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:
- Preheat the oven to 400º F (200º C).
- 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.
- Bake for about 30 minutes or until the puff pastry is well risen and golden brown.
Serve the Scottish Steak Pie:
- 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).
- You can serve with more gravy if you desire, or just add some HP Sauce.
Notes
- Choose organic, grass-fed beef when possible for better flavor and tenderness in the stew meat.
- Ensure the beef is well coated with flour before searing to help thicken the filling’s gravy.
- Cut a steam vent in the pastry top to prevent sogginess and promote even browning during baking.
- Brush the pastry with egg white for a glossy, golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 501kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 38g | 76% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 94mg | 31% |
| Sodium | 853mg | 36% |
| Potassium | 674mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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