Steak Pie (Scottish)

The Scotch Kitchen has offered up this tasty recipe that's an ideal New Year's Day treat. A tasty treat that's ideal for soaking up the alcohol after a raucous Hogmanay, a steak pie has been a New Year's Day favourite of Scots for generations. The combination of flaky pastry, thick gravy, and that rich flavour from the Scotch beef all combine to make a meal that will keep family and friends happy. An easy meal to prepare in advance (or buy-in from your local butcher), it's big enough to feed more than a few and more than likely offer seconds too. There are a few theories surrounding why it has become such a tradition with most based around its status as the ultimate convenient comfort food. With that in mind, we asked the team at Scotch Kitchen to provide this easy recipe that's sure to delight. The team at Scotch Kitchen said: "Whether it is Hogmanay (or any day) a steak pie will bring smiles to faces - especially as it is surprisingly quick to prepare."

lean Scotch Beef PGI braising steak, cubed (600 g)
1 large onion, peeled and finely chopped
rapeseed oil (40 mL)
1 bay leaf
tomato purée (50 g)
Worcestershire sauce (35 mL)
½ tsp. white pepper
1 beef stock cube
water, boiling (500 mL)
1 pkg sheet ready-rolled puff pastry (375 g)
sea salt
1 medium egg yolk

Peel, half and finely chop the onions, heat the oil in a frying pan and brown the meat and the onions.

Transfer to a saucepan, add the boiling water, Worcestershire sauce, pepper, bay leaf, tomato purée and crumble over the stock cube.

Season with salt, bring to the boil then cover and simmer for an hour.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Put the meat and gravy into the pie dish.

Unroll the pastry and trim to fit over the top of the dish. Use the trimmings to decorate the top.

With a pastry brush glaze the top of the pie with the egg yolk.

Bake in the oven for 30 minutes until the pastry is golden.

Makes 4 servings.