Scottish Steak Pie Recipe Scottish Scran 3

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the diced onion and sliced carrots, sautéing until they begin to soften, for about 5 minutes.

3. Add the chunks of stewing beef to the pot, stirring occasionally until they are browned on all sides, ensuring they are sealed and sealed in their flavor.

4. Sprinkle 2 tablespoons of flour over the meat and vegetables, stirring well to coat everything evenly. This will help thicken the gravy later on.

5. Slowly pour in the beef stock, stirring constantly to avoid lumps. Add the Worcestershire sauce, season generously with salt and pepper, and bring the mixture to a simmer.

6. Once simmering, reduce the heat to low, cover the pot with a lid, and let it gently cook for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together beautifully. Check and stir occasionally.

7. While the filling cooks, roll out the puff pastry on a floured surface to fit your baking dish, making sure it's large enough to cover the pie adequately.

8. Transfer the beef mixture into a deep pie dish, smoothing it out evenly. Lay the pastry over the top, trimming any excess around the edges and crimping them with a fork to seal.

9. Use a sharp knife to create a few slits on the top of the pastry to allow steam to escape during baking. Brush the pastry with the beaten egg wash for a lovely golden finish.

10. Place the pie in the preheated oven and bake for 30-40 minutes, or until the pastry is puffed up and beautifully golden.

11. Once done, remove the pie from the oven and allow it to rest for a few minutes before serving. Slice into generous portions and enjoy the warm, comforting taste of this Scottish Steak Pie.