Classic Scottish Steak Pie

Ingredients

• 500g (1.1 lb) beef stewing steak, cubed 500g (1.1 lb) beef stewing steak, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 300ml (1 1/4 cups) beef stock 300ml (1 1/4 cups) beef stock
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 1 sheet of ready-made puff pastry 1 sheet of ready-made puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pan and set aside.
3. 3.
   In the same pan, add the diced onion, carrots, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Sprinkle the flour over the vegetables and stir well to coat.
5. 5.
   Gradually pour in the beef stock, Worcestershire sauce, and tomato paste, stirring constantly to avoid lumps.
6. 6.
   Return the beef to the pan and add the dried thyme, salt, and pepper. Stir well to combine.
7. 7.
   Cover the pan and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Transfer the beef mixture to a pie dish and let it cool slightly.
9. 9.
   Roll out the puff pastry sheet to fit the top of the pie dish. Place it over the beef mixture and press the edges to seal.
10. 10.
    Brush the pastry with the beaten egg to give it a golden shine.
11. 11.
    Cut a small slit in the center of the pastry to allow steam to escape during baking.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
13. 13.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Beef stewing steak — For the best results, choose a cut of beef that is suitable for slow cooking, such as chuck or blade steak. Trim any excess fat and cut it into evenly sized cubes to ensure even cooking.

Tips & Tricks

• For an extra flavor boost, marinate the beef cubes in a mixture of Worcestershire sauce, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with a little water and add it to the simmering beef mixture.
• Serve the steak pie with a dollop of creamy mashed potatoes and steamed vegetables for a complete meal.

Serving advice

Allow the steak pie to cool slightly before serving to allow the flavors to meld together. Serve it with a side of mashed potatoes and your favorite vegetables for a hearty and satisfying meal.

Presentation advice

To present the steak pie beautifully, cut it into individual portions and place them on warm plates. Garnish with a sprig of fresh thyme or parsley for a touch of color.