Steak Pie in Scotland

Steak pie is a traditional dish in Scotland, most commonly associated with Hogmanay (New Year's Eve) celebrations. Steak pie is traditionally eaten at this time, just after midnight, to welcome in the New Year, or even later on on New Year's Day. Although steak pie is associated with New Year, it is regularly consumed all year round and therefore the very first steak pie recipe on this page has to be the simple, traditional Scottish steak pie recipe that is made throughout the land.

Traditional Scottish Steak Pie Ready for the Pastry

This traditional Scottish steak pie recipe is about as basic and simple as any steak pie recipe can be. There are no stocks, vegetables or herbal flavorings added - it is simply the meat, some water and the pastry.


1lb Aberdeen Angus stewing steak

4 beef link sausages

1.5 pints of water

1/2lb puff pastry

Beaten egg or milk for glazing


Brown the steak to seal it in a dry pot, stirring constantly with a wooden spoon. Add the one and a half pints of boiling water and leave to simmer for one and a half hours. Add the sausages and simmer for a further half hour.

Put the oven on to pre-heat to 400F/200C/Gas Mark 6. Place the steak, sausage and enough water to almost cover same in a pie dish. Roll the pastry out on a floured board until it is large enough to cover the dish. Grease the edges of the dish with a little butter, put the pastry on top and press around the edges to seal. Make a "+" shaped cross in the centre of the pastry, each arm about one inch long, to allow steam to escape during the cooking process. Glaze the pastry with the egg or milk and place in to the oven for thirty minutes.

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Steak and Mushroom Cottage Pie

Steak and Mushroom Cottage Pie on a Plate
Steak and Mushroom Cottage Pie Recipe

Cottage Pie is not of course something which is traditionally made with steak - or mushrooms, come to that. This was an idea I came up with one day, however, when contemplating building this site and i decided to give it a try. It turned out every bit as good if not better than I had expected.


1lb stewing steak

6 small, closed cup mushrooms (halved)

1 medium sized carrot (diced)

1.5 pints of fresh beef stock (no cubes!)

1lb potatoes

1 tbsp soured cream


Brown the beef in a large pot and add the heated beef stock. Bring to a simmer and leave for two hours stirring occasionally.

Peel and chop the potatoes and add them to salted boiling water after the beef has been on for one and a half hours.

Add the mushrooms and the carrot to the beef and stir well. Drain and mash the potatoes and stir in the soured cream.

Place the beef and vegetables in a casserole dish, with enough stock to almost cover them. Carefully spoon over the mashed potato mix.

Pre-heat the oven to 200C or equivalent and cook for thirty minutes. If desired, brown the pie under a hot grill prior to serving.