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A rectangular blue baking dish with a golden-brown pastry-topped Scottish steak pie. A portion has been removed, revealing a rich, dark filling with chunks of meat and carrots on a wooden surface.

Scottish Steak Pie

Lauren
This Scottish Steak Pie is comfort food at its finest - thick gravy, flaky golden pastry and rich beef that breaks apart in your mouth. I've included instructions for Slow Cooker and hob so you can choose what method works best for you.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 45 minutes
Course Dinner, Main Course
Cuisine British, Scottish
Servings 8
Calories 502 kcal

Ingredients
  

  • 3 tablespoon oil/fat
  • 2 carrots
  • 1 onion
  • 2 teaspoon mixed herbs
  • 900 g diced shoulder of beef see Notes
  • plain flour enough to coat beef
  • salt and pepper
  • 2 tablespoon Worcestershire sauce
  • 500 ml beef stock or 800ml if using hob method
  • 50 g gravy granules
  • 320 g puff pastry sheet
  • 1 egg

Instructions
 

Steak Pie Filling

  • Add 1 tablespoon oil into a large pan with 1 onion, 2 carrots and 2 teaspoon mixed herbs - soften on medium heat (5 - 10 minutes)
  • Whilst vegetables are cooking, add plain flour, salt and pepper onto a plate dry 900 g diced shoulder of beef with kitchen paper - then toss the beef through the flour mixture to fully coat each individual piece
  • After vegetables have softened, remove them from the pan and add them into the slow cooker
  • Add the flour coated beef into the pan, with another 1 tablespoon of oil, and brown on all sides - you will likely need to do this in two batches (don’t overcrowd the pan as the beef won’t create that gorgeous golden crust otherwise)
  • Once the beef has been browned, remove it from pan into slow cooker
  • Deglaze the pan with the 2 tablespoon Worcestershire sauce and 500 ml beef stock - scrape the bottom of the pan to release all of that flavour whilst simmering for a minute or so then add this into the slow cooker as well

Hob (Stovetop) Method

  • Add all ingredients back into pan and simmer on low/medium heat for approx. 3 hours (add more stock if required to ensure meat is softened).

Slow Cooker Method

  • Cook on High for 4 hours or Low for 8-10 hours
  • After the beef has softened (taste it and test that it is tender - if not, then leave it a little longer) - use a slotted spoon, remove the meat and vegetables into a pie dish (leaving the liquid in the slow cooker or pot)
  • If there is a visible layer of fat on the top, then skim this off before the next step
  • Whisk through 50 g gravy granules (or as much as you feel it needs) to thicken the sauce before pouring that in too

Oven Bake Steak Pie

  • Pre heat oven to 200C (fan) / 220C / 425F or Gas Mark 7
  • Top with 320 g puff pastry sheet lid and brush with whisked 1 egg
  • Oven bake for 20 minutes until golden brown OR if refrigerating first (i.e. you’ve made the pie in advance) - oven bake for 35 minutes from fridge cold

Notes

'Chuck Eye’ Beef - Cubed Shoulder
Chuck eye beef, also known as "poor man's ribeye," is a flavoursome, well-marbled cut from the shoulder (chuck) of a cow, near the ribeye section. It shares many desirable qualities with the more expensive ribeye, but is often sold at a lower price point.
The chuck eye is the BEST cut I've come across for stewing and slow cooking; the marbling requires time to break down but once it does - MY OH MY you're in for a treat.

Nutrition

Calories: 502kcalCarbohydrates: 23gProtein: 37gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 112mgSodium: 405mgPotassium: 671mgFiber: 1gSugar: 3gVitamin A: 2588IUVitamin C: 3mgCalcium: 38mgIron: 5mg
Keyword scottish steak pie, slow cooked steak pie, slow cooker steak pie, steak pie, steak pie with puff pastry
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