DeliMedium

Gloagburn Steak Pie

A hearty, traditional Scottish steak pie with rich gravy and buttery shortcrust pastry. A deli counter favourite.

Prep

30 min

Cook

180 min

Total

210 min

Serves

6 portions

Adjust Portions
6portions

Contains Allergens

🌾 Cereals containing gluten🥚 Eggs🥛 Milk

Nutritional Information

Nutritional data is not yet available for this recipe. To enable nutritional calculations and food labels, link each ingredient to a Data Sheet with nutritional values and set the weight in grams in the recipe editor.

Ingredients

  • 1 kg Braising steak (cut into 3cm cubes)
  • 3 tbsp Plain flour
    🌾 Cereals containing gluten
  • 3 tbsp Vegetable oil
  • 2 large Onion (diced)
  • 600 ml Beef stock
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Tomato purée
  • 2 Bay leaves
  • 4 sprigs Thyme
  • 500 g Shortcrust pastry
    🌾 Cereals containing gluten🥚 Eggs🥛 Milk
  • 1 Egg (beaten, for egg wash)
    🥚 Eggs
  • Salt and black pepper (to taste)

Chef's Notes

The filling can be made the day before and refrigerated overnight. Ensure the filling is completely cold before adding the pastry lid.

Method

  1. 1

    Preheat oven to 160°C (fan 140°C). Season the steak cubes generously with salt and pepper, then dust with flour.

    5 minutes

  2. 2

    Heat the oil in a large ovenproof casserole over high heat. Brown the steak in batches until well coloured on all sides. Remove and set aside.

    15 minutes

    Do not crowd the pan — brown in batches for best colour
  3. 3

    Reduce heat to medium. Add the onion and cook for 5 minutes until softened. Add the tomato purée and cook for 1 minute.

    6 minutes

  4. 4

    Return the beef to the pan. Add the stock, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer.

    5 minutes

  5. 5

    Cover and transfer to the oven. Cook for 2–2.5 hours until the beef is very tender. Remove the bay leaves and thyme. Allow to cool completely.

    150 minutes

  6. 6

    Preheat oven to 200°C (fan 180°C). Transfer the cooled filling to a pie dish. Roll out the pastry to 3mm thickness and lay over the top, pressing the edges to seal. Trim the excess.

    10 minutes

  7. 7

    Brush the pastry with beaten egg. Score the top lightly and cut a small steam hole in the centre.

    3 minutes

  8. 8

    Bake for 30–35 minutes until the pastry is golden brown.

    35 minutes