Scottish Steak and Sausage Pie
Calories: 405.4|Fat: 23.8|Carbohydrates: 20.4|Protein: 26.7
| 1 hour 20 minutes
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Steak and Sausage Pie is a hearty meal is a traditional Scottish dish. Made to keep you full and happy, it is warm and delicious!
The Scottish steak and sausage pie shares similarities with many British pies, such as the Lancashire Meat and Potato Pie, characterized by its absence of a base crust and the use of a pastry lid on top. However, for many Scots, eating a steak pie without the sausage can be a notable disappointment. Beyond simply adding more meat to the pie, sausages undeniably enhance its flavour. Steak pie carries significant emotional resonance for most Scots, particularly during Hogmanay (New Year’s Eve) celebrations, where the tradition of enjoying ‘Hair of the Dog’ hangover drink alongside steak pie follows the midnight bells and the customary rendition of Auld Lang Syne.
Why You’ll Like It!
- Warm, comforting,
- Delicious steak pot pie but cheaper,
- No veggies or potatoes
- Reuse leftovers.
For the Perfect Steak and Sausage Pie
- Precook filling – Since the filling requires longer cooking time, pre-cook it the day before and put it in the refrigerator. So when it’s time to serve it you’re just 30 minutes away from dinner.
- Pie crust – In a family, you find different types of pie crust lovers, those who like the burnt edges, those who love the wet and mushy crust at the centre bottom and those who love only the top. (Sorry if I left someone out!). So decide what works well for your family: lid or double-sided!
- Individual pies – You can also make individual pies using rounded tins without altering the ingredients.
- Use DIY pastry.
What You Need
- Pastry – Use a sheet of frozen puff pastry. Use store-bought or DIY pastry from the Lancashire potato pie!
- Meat – Here, the recipe calls for 1lb beef stew meat (chuck, skirt, flan) bite-size bits and 1/2 lb link beef sausages. However, you can decide your ratios (for example 100% steak and 0% sausage)!
- Veggies – Use a finely chopped onion (white or red). Optionally add some carrots and cook until they’re soft
- Oil – Use a little vegetable oil or butter.
- Flavourings – Use a cube of beef stock and salt and pepper to taste. Add or swap with 1 teaspoon of Worcestershire sauce. Adjust the flavourings as you wish – for example, I like using homemade beef broth instead of stock and leave the Worcestershire sauce. If I’m in a hurry I would use only the Worcestershire sauce.
- Flour – Use plain flour. Add onion powder and garlic powder to the flour (optional).
Save the Steak and Sausage Pie For Later
- Leftovers: Leftovers last 3-4 days in the fridge; reheat in the oven or microwave.
- Freezing: Cover in foil and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Bake covered for 25 mins, then uncovered 25-30 mins.
Goes Well With
-
- Creamy mashed Potatoes
-
- Steamed Veg
-
- Hair of the Dog on New Year’s Eve
Health Info
- Calories: 405.4
- Sugar: 2.2
- Sodium: 656.9
- Fat: 23.8
- Carbohydrates: 20.4
- Fiber: 1.1
- Protein: 26.7
Scottish Steak and Sausage Pie Recipe
Servings 6 people
Calories 405.4kcal
Description
Steak and Sausage Pie is a hearty meal is a traditional Scottish dish. Made to keep you full and happy, it is warm and delicious!
Ingredients
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 1 lb beef stew meat or braising steak (chuck, skirt, flan) chopped big bite size bits
- 0.5 lb link beef sausages cut into three pieces
- 3 tbsp plain flour
- 1/2 cup beef stock (use 1 cube)
- 1 cup water
- 1 tsp Worcestershire sauce (optional)
- 1 sheet frozen puff pastry thawed
- salt and pepper to taste
Instructions
Cook steak and sausage pie filling
- In a bowl, combine the flour with salt and black pepper to taste. Mix well to combine.
- Heat vegetable oil in a Dutch oven over medium-high heat. Lower heat to medium-low once shimmering.
- Coat the braising meat in the seasoned flour mixture and fry in batches, using long-handled tongs to avoid getting burnt. Wait until the pieces don't stick to the pan before turning. Move the cooked beef to a separate bowl as it finishes frying.
- Fry the beef sausages and set aside with the browned beef once ready.
- Sauté chopped onion in the Dutch Oven until softened.
- Pour in beef stock and water. Add Worcestershire sauce (optional) and any desired seasonings. Stir to combine.
- Add the fried beef & sausage to the Dutch oven. Add enough water or stock to cover the meat.
- Bring to a boil, and then reduce the heat and simmer the mixture for 30 minutes to 1 hour, or until the meat is tender and the flavors have melded.
Bake the steak and sausage pie
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Transfer the beef mixture into a casserole dish.
- Place the thawed puff pastry sheet on top of the beef mixture, covering it completely.
- Press the edges of the pastry sheet onto the dish to form a seal.
- Put the pie into the middle shelf and bake in the preheated oven for 20 minutes, or until the pastry is golden brown and crispy.
- Serve hot and enjoy your delicious steak pie!
Recipe Notes:
- Cooking Tips –
- Precook filling: Prepare the filling a day before and refrigerate. When ready to serve, it will only take 30 minutes.
- Pie crust: Choose between a lid-only crust or a double-sided crust based on your family’s preference.
- Individual pies: Use round tins for individual pies without altering the ingredients.
- DIY pastry: Use homemade or store-bought frozen puff pastry.
- Storage: Lasts 3-4 days in the fridge; reheat in the oven or microwave. For freezing cover in foil and freeze for up to 3 months. Thaw overnight in the fridge. For reheating bake covered for 25 minutes, then uncovered for 25-30 minutes.
- Serve with: Creamy mashed potatoes, steamed vegetables.
- Pastry: 1 sheet frozen puff pastry
- Meat: 1 lb beef stew meat, 1/2 lb beef sausages (adjust ratios as preferred)
- Veggies: 1 finely chopped onion, optional carrots
- Oil: Vegetable oil or butter
- Flavourings: Beef stock cube, salt, pepper, Worcestershire sauce (optional)
- Flour: Plain flour, optional onion and garlic powder
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