Description
Hearty Scottish Steak Pie delivers pure comfort straight from traditional kitchens, blending tender beef with rich gravy inside a golden, flaky pastry. Meat lovers will savor each perfectly seasoned bite of this classic dish that warms hearts and satisfies hunger with robust flavors you’ll crave again.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) boneless chuck (stew beef), cut into 3/4-inch pieces
Seasonings:
- 2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly cracked black pepper
- 2 teaspoons fresh thyme leaves
Cooking Ingredients:
- 3 tablespoons vegetable oil
- 4 tablespoons (1/2 stick) unsalted butter
- 2 medium yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 3/4 cups beef stock
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 large egg, beaten
- 1 sheet puff pastry, thawed at room temperature
Instructions
- Salt the steak thoroughly, ensuring even coverage across the entire surface.
- Heat oil in a large cast-iron skillet or Dutch oven at high temperature until shimmering. Brown the steak in batches, rotating to caramelize all sides, approximately 10-12 minutes total.
- Reduce heat to medium and melt butter, then introduce diced onions to the pan.
- Sauté onions until they become translucent and extremely tender, stirring frequently for about 12 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Incorporate remaining butter and sprinkle flour, mixing completely to create a smooth base.
- Pour in stock, tomato paste, thyme, Worcestershire sauce, garlic powder, pepper, and pesto. Stir thoroughly to combine all ingredients into a cohesive sauce.
- Return seared steak to the pan, including any accumulated juices. Increase heat and bring the mixture to a vigorous boil.
- Reduce heat, cover, and simmer for approximately one hour until the beef becomes tender and the sauce thickens considerably.
- Preheat oven to 400°F.
- Transfer beef mixture into a pie dish, brushing the dish’s edges with beaten egg to help seal the pastry.
- Gently roll out thawed puff pastry to completely cover the meat filling. Press pastry edges firmly against the dish to create a tight seal.
- Trim excess pastry and create small ventilation slits using a sharp knife. Generously brush the pastry surface with whisked egg for a golden finish.
- Bake for 40-50 minutes until pastry turns rich golden brown. If pastry browns too quickly, loosely cover with aluminum foil.
- Remove from oven and allow pie to rest for 5-10 minutes before serving, which helps the filling set and makes cutting easier.
Notes
- Enhance meat tenderness by choosing chuck or stewing steak with good marbling for maximum flavor and softness.
- Control salt levels by using low-sodium stock if watching sodium intake or prefer less saltiness in the dish.
- Boost herbal complexity by substituting dried thyme with fresh thyme leaves for more vibrant aromatic profile.
- Create gluten-free variation by replacing wheat flour with cornstarch or gluten-free flour blend when thickening sauce.
- Prep Time: About 20 minutes
- Cook Time: About 1 hour 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 675 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg