Scottish Steak Pie Recipe Scottish Scran 2

Instructions

1. Preheat your oven to 350°F (180°C).

2. In a large, oven-proof pot or Dutch oven, heat some oil over medium-high heat. Add the cubed beef in batches and brown on all sides. Remove the beef from the pot and set it aside.

3. In the same pot, add the chopped onion and sliced carrots. Cook for about 5 minutes until the vegetables start to soften. Add the minced garlic and cook for another 1-2 minutes.

4. Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for a minute or two to get rid of the raw flour taste.

5. Gradually pour in the beef stock while stirring constantly to avoid lumps. Add the tomato paste, Worcestershire sauce, and season with salt and pepper to taste.

6. Return the browned beef to the pot, along with any accumulated juices. Stir everything together and bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven.

7. Bake for about 2 hours, or until the beef is tender and the gravy has thickened. Check occasionally and add more stock or water if needed to prevent it from drying out.

8. Once the beef filling is ready, remove the pot from the oven. Increase the oven temperature to 400°F (200°C).

9. Carefully transfer the beef filling to a deep pie dish or a baking dish. Roll out the puff pastry sheet on a floured surface to fit the size of your dish, with a slight overhang.

10. Brush the edges of the dish with some of the beaten egg, then place the pastry over the filling. Press the edges to seal and crimp with a fork or your fingers. Make a few slits on the pastry to allow steam to escape.

11. Brush the top of the pastry with the remaining beaten egg for a golden finish.

12. Bake the pie in the oven for 25-30 minutes, or until the pastry is puffed and golden brown.