Scottish steak pie

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Executive Chef
Nov 16, 2004
Steak Pie

1.5 lb prime stewing steak (not cheapest grade!)

1 onion
1 tablespoon of plain flour

Put a little sunflower oil in a frying pan and sear the meat.
Remove and then use the oil to a cook the onion until just coloured - do not allow to brown.

Put both in a saucepan with 8 - 12 fl.oz. of beef stock -fresh or from a cube. Stew for 1.5 - 2 hours until the meat is very tender.

You can use Flaky Pastry or puff pastry. Here's a recipe for flaky

8oz Plain flour
4oz butter (cold and hard, straight from fridge)
2oz Lard
ice - cold water to mix (difficult to say how much - anything from 1-3 large tablespoons)

Seive flour into mixing bowl, add butter and chop into small pieces. Add water. Roll in a long strip and spread lard over evenly but not thickly. Fold in three; roll out again and spread lard repeating the process three times. Put steak and gravy in pie dish, putting a pie funnel (if you have one) in the centre to release the steam. Roll out the pastry 1inch larger than the pie dish and cut a half inch wide strip from edge. Lay this strip around the edge of the pie dish first wetting the rim, press it to make it stick. Lay pastry over the pie and cut a hole in the centre for the funnel. Press around edge to make pattern. Any remaining pasry can be cut in leaves etc. to decorate the top. Brush with beaten egg. Cook for 30 minutes approx at Gas 7-8; 450 - 475 deg. F.
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