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Holidays & Special Occasions

Steak Pie (Hogmanay New Year’s Day)

The Quirky Foodster Team

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30 min
Prep
2 hr 30 min
Cook
6
Servings

Ingredients

  • 1kg (2.2 lb) stewing beef, cubed
  • 2 tbsp plain flour, seasoned
  • 2 tbsp vegetable oil
  • 2 onions, sliced
  • 400ml (1 2/3 cups) beef stock
  • 2 tbsp Worcestershire sauce
  • 1 bay leaf
  • 320g (11 oz) ready-rolled puff pastry
  • 1 egg, beaten, for glazing
  • Salt and black pepper, to taste

Method

  1. Toss the beef in the seasoned flour to coat evenly.
  2. Heat the oil in a casserole dish and brown the beef in batches, setting aside once coloured.
  3. Soften the onions in the same pot for 5 minutes, then return the beef to the pot.
  4. Pour in the stock and Worcestershire sauce, add the bay leaf, and bring to a simmer.
  5. Cover and cook on low heat, or in an oven at 150C (300F), for 2 hours until the beef is very tender. Remove the bay leaf.
  6. Transfer the filling to a pie dish, top with rolled puff pastry, trim and crimp the edges, brush with beaten egg, and bake at 200C (400F) for 25-30 minutes until the pastry is puffed and golden.

Introduction: Steak pie is the traditional centrepiece of New Year's Day dinner in Scotland, eaten as families gather after the Hogmanay celebrations of the night before.

Cultural Background: Steak pie is the traditional centrepiece of New Year's Day dinner in Scotland, eaten as families gather after the Hogmanay celebrations of the night before. Tender braised beef in a rich, dark gravy is topped with buttery puff pastry, a dish valued for being largely prepared ahead so that the cook, too, can enjoy the festivities.

Tips: Cook the filling a day ahead and chill overnight; it develops deeper flavour and is easier to top with pastry when cold. Rest the pastry-topped pie in the fridge for 15 minutes before baking to help it hold its shape.

Variations: Add sliced mushrooms or carrots to the braise for extra body and flavour. Use shortcrust pastry instead of puff for a more rustic, homely finish. A vegetarian version can be made using a hearty mushroom and lentil filling in place of the beef, though this is not a traditional preparation.

Storage: Refrigerate the cooked filling separately from any unbaked pastry for up to 2 days.

Reheating: Reheat baked leftovers in an oven at 180C (350F) for 20-25 minutes until piping hot.

Nutrition: Calories: 520 kcal, Protein: 34g, Carbs: 30g, Fat: 28g, Fibre: 2g

FAQs:

Q: Why is steak pie eaten on New Year's Day specifically?

A: It became traditional partly because the filling can be made well in advance, freeing up time for Hogmanay celebrations the night before.

Q: Can I use shop-bought stewing steak that's already diced?

A: Yes, pre-diced stewing beef works well and saves preparation time without affecting the result.

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