Traditional Steak Pie

Traditional Steak Pie

Serves 4


  • 600g Cubed lean Scotch Beef braising steak

  • 1 Large Onion

  • 40ml Rapeseed oil

  • 1 Bay leaf

  • 50g Tomato puree

  • 35ml Worcestershire sauce

  • 1/2 tsp White pepper

  • 1 Beef stock cube

  • 500ml Boiling water

  • 375g Ready rolled puff pastry

  • 1 Medium egg yolk

  • Sea salt (to taste)

Cooking Method

  1. Peel, half and finely chop the onion, heat the oil in a frying pan and brown the meat and the onions.
  2. Transfer to a saucepan and add the boiling water, Worcestershire sauce, white pepper, bay leaf, tomato puree and crumble over the stock cube.
  3. Season with some salt, bring to the boil then cover and simmer for 60 minutes.
  4. Preheat the oven to 200c/400f/gas6, put the meat and gravy into the pie dish.
  5. Unroll the pastry and trim to fit over the top of the dish (use any trimmings to decorate).
  6. With a brush – glaze the top of the pie with the egg yolk and bake in the oven for 30 minutes until the pastry is golden.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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