Scottish Steak Pie - Sorta! So Delicious!
Holiday Shopping! Yippee!
Happy Hogmanay!! : )
(Tha's Scottish New Year! lol!)
This is my own version of the
Traditional Scottish Steak Pie. In the Traditional Steak Pie (Steak and Kidney Pie), it's full of Steak and
Kidneys, which I do
not like -- not at all! But I love, love,
love Steak Pie, so I adapted it to a more 'North American' taste, taking out the yucky Kidneys, and replacing the kidneys with sausages (yum!).
 |
| Shredded Steak (this time I used a pot roast). Sooo good! |
Now I just pop the meat right in the oven - use about an inch of water in the pan, with a package of Onion soup Mix, cover with foil, let it cook at 350 for 6 hours, or so... you want it to flake, then do the pulled meat with 2 forks : )
 |
| Put the meat in the crock pot, cover with boiling water and one package of Onion Soup mix and whatever spices you like... I love Montreal Steak Spice : ) |
(The other night, I made just the steak in the Crock Pot Slow Cooker, but I used a roast beef, instead of the usual steak, covered the meat with boiling water with one package of Onion Soup Mix and my favorite Montreal Steak Spice, cooked it on High for 6 hours, Low for anther 6 hours... was incredible! Just pulled apart like pulled pork... pulled meat, if you will (insert joke here... lol!). This slow cooking makes the meat so tender and delicious. I just put it on a big plate, and we had it on Nachos with steak and cheese -- yum! And Cara had the pulled steak in toasted sandwiches, and I liked it just on it's own, as a little snack whenever I walked by the fridge! lol! This makes very lean meat, which is an excellent snack, for sures! So something to try, see if you'd like to add this to your regular fave meals!)
Ingredients:
1 Pound Beef Cubes or Steak (well, I just look for a nice piece of meat - like you're at the bar, in the 1970's - hahaha!) - a roast beef, or round steak with a very small amount of fat, or Angus Steaks - whatever looks good to you, and now I think I use a lot more meat, too.. do what's right for you : )
1 Pound Sausage (I like large English Sausage or Mild Italian Sausage)
Onion Soup Mix (1 Package - sometimes a wee bit more - you don't want it to be too salty... or 6 Tablespoons of the Onion Soup Mix from the Bulk Package -- from Costco!)
1 Package of Sliced Mushrooms (If Whole, just Quarter the Mushrooms)
1 Tablespoon Montreal Steak Spice (or Whatever Steak Spice you use -- 1 tsp if it's too salty)
4 Cups of Water (or whatever it takes to come halfway up the pan, if it's in the oven)
Bisto, Flour or Corn Starch for the Gravy.
Puff Pastry (Just buy the Package at your Local Grocers in the Frozen Pastry Section -- usually over by the Fozen Fruit.)
1 Egg (optional)
Salt
Directions:
I use a Large Electric Wok to make the Meat, since it's huge and holds a nice steady heat. I've made it in a Crock Pot, before (pop the meat in before you go out to work...). You can use a Big Skillet, too.
You know what? If I'm home during the day, on the weekend, I just pop it all in the oven, cover it well with tin foil, it's good for 6 - 8 hours, whammo, all done, delicious!! Just pull the meat apart with two forks, cut the sausages into little pieces - yum and done! lol!)
Brown the Sausages. Remove from the Pan and slice. (If you have a George Foreman Grill, or the like, that's even better to remove the ft from the sausages... then brown the steak right after the sausages are done. Mnnn, lovely!)
In the same pan, brown the Meat.
Toss the Mushrooms in on top of the Meat. Cover and simmer a wee bit. (about 5-10 minutes)
Add the Sliced Sausages
Add the Water. Stir in the Onion Soup mix and the Spices.
Turn the Heat down to Simmer.
Cover and leave it for hours and hours. Literally. The longer this cooks, the tastier it is, so if you put it on in the morning, the steak will be sooo tender by the evening. Yum. (Do I sound hungry??)
(Now I just put it all in a giant pan, cover well with foil, pop in the oven for 6 - 8 hours - done! so easy, you don't need any fancy equipment : )
Pull the potatoes out, when it's all done, but let the potatoes cook all day, too - scrub and pierce the potatoes - they'll be delicious and nutritious : )
When the Steak is cooked nicely (it'll shred easily), remove all fat from the meat and pull apart with a fork. It's easy if you just remove it onto a separate plate. Return Shredded Steak If you have a wee dog, they will love you even more if you share a wee bit with them!
Using a Slotted Spoon, remove all the Meat and Mushrooms from the Pan and place in a Deep Pie Dish. I usually double the batch so I can make enough for Two Big Steak Pies, since that'll make it much easier the next time we have it -- I just put the extra Meat in another Pie Dish and freeze it -- no Pastry on the Frozen Pie.
This is my new favorite thing to do with the Puff Pastry - just roll it out, cut into pieces, put on Parchment Paper, brush with egg, salt them, pop them in the oven for about 15 minutes - until they're lovely and puffed up, a yummy golden color - soo good! Just serve the Puff Pastry on the side, that way, everyone can take as many as they'd like
(a lot, so, I make the whole batch, but, if I DO have any Puff Pastry left, I'll roll it out, cut in 4 squares, fruit filling on one half, fold over and press the ends together - Voila, you're very own Turnovers - ah'yum!)
Make the Gravy. The easiest way to make a nice smooth Gravy is to put a Couple of Tablespoons of Corn Starch and a pinch of Salt into a Tea Cup. Stir the Corn Starch and Salt to make it smooth. Then add 1 to 2 Tablespoons of the Liquid (see in the picture?) to the Tea Cup. Stir into the Corn Starch until completely smooth. Add in a bit more at a time until you have about a half-cup of the 'Pre-Gravy' mix. Turn the heat up on the Liquid, then quickly stir in the 'Pre-Gravy' mix. The Gravy will thicken up and be delicious in no time. (Seconds, really...)
Pour the Gravy over the Meat in the Pie Dish.
haha! Li'l groovy gravy joke for ye', there - hahaha!
Puff Pastry: Oh, I love Puff Pastry! Follow the Package Instructions and take it out of the Freezer well in advance. Remove one 'Square' of the Pastry and roll it out on some Parchment Paper (if you have it) with lots of Flour on the Rolling Surface so it won't stick. Put plenty of flour on the rolling pin, too. Roll it to fit the Pie Plate -- about 1/8th of an inch thick.
Really, this is sooo much easier and faster - and it's time to move ahead with everything, including our favorite food and recipes, so, give this a wee try, you'll love it, your family will love it, and if they're all mad, they don't get to come over, any more - hahaha! Jus' kidding - you'll prolly still have to have them over, but you should not have to put up with complaining, if you've made a lovely meal, soooo... well.. Good Luck with that!
And remember that if you make the Puff Pastry on a cookie sheet like this, it'll only take about 15 minutes to bake, so keep a wee eye on it : )
Okay, now who forgot the veggies?? hahaha! Potatoes are veggies, right? Okay, for a minute, there, I was a li'l worried - and, frankly, I love our Steak Pie, or Pulled Roast Beef with Puff Pastry and potatoes, with green beans, not with peas - I'm flyin' in the face o' tradition - hahaha!
And you can just roast yer potatoes, too... see all the options? Yum! Slice, a little Olive Oil and salt, bake for ages - so good!
If you are making the Traditional Steak Pie, which is very, very, nice to look at... Place the Pastry on top of the Meat, and trim around the edges. Make little 'slot marks' in the center of the Steak Pie with a sharp knife. If you're feeling creative, shape the extra pieces of Pastry into Leaves and 'glue them' onto the Pie Crust with a wee bit of Egg.
Beat One Egg. Using a Pastry Brush, very lightly 'paint' the egg on the Pastry. (If you are allergic to Eggs, just skip this part and use milk.) Sprinkle a wee bit of Salt on the Pastry with a normal Salt Shaker.
Pop in the Oven for about 45 minutes, to cook the Puff Pastry. Check back at 20 minutes to see how it's doing, and to turn the Pie if you need to. The Finished Steak Pie should be a lovely Golden Brown.
Serve with Mashed Potatoes and Peas. (That's the Traditional Meal -- usually served at Hogmanay, the Scottish New Year.) I make it year-round, because it's delicious and everybody loves it. And now that I've just written all about it, I'm desperate for a wee bit of it, now, so I think I'll make it this week!
I must have some photos of the finished Product, so I'll go through my old Photos to see where it is!
Look who's tried this Recipe:
Hi, Ailsa. I found your web site when looking for a recipe for Steak Pie. My husband loves to get it when we go to a little pub in Napanee. There it is Steak and Kidney, but like yourself, I am not a fan of Kidney. I tried your recipe today-I was afraid of the Puff pastry, as I had never used it before, but it all turned out very well, and my husband loved it.
Where were you born in Scotland? I am origionally from Dundee, but have been in Canada for 40 years.
I don't know where you get the time for all the STUFF for your web site. It is fun reading it.
Best Wishes ...........Helen
Hello, Helen! That's one of my favorite names! Oh, I love Napanee -- so pretty. I think I know the Pub... is it on the Main Street? I'm glad you liked the Steak Pie -- delicious, isn't it? Did you happen to make Apple or Cherry Turnovers with the extra Puff Pastry? I always do that, and everyone loves them. Good for your Figure, too, as far as I'm willing to understand how Puff Pastry fits into a Diet! ha,ha!
I was born in Glasgow, Scotland (Cumbernauld), and we all moved to Canada when I was 2 and a half, so I've been here for 40 years, too. Except for a few lucky years in my Twenties when I got to live in California... We have many friends from Dundee, so I have to assume that you have a great sense of humour, since I think that's a given if you're from Dundee or the surrounding area, am I right??
I love that you found my little website -- well, not so wee, anymore! I started it with a baby on my lap, and now he's in Grade One (and Cara was in Grade 8, and I had to wait for her to come home from school so she could turn the computer on for me, because I couldn't seem to remember how to do that, so it was quite a feat for me to become a successful website owner... and now Cara has finished High School and is heading to Scotland to visit my Mum & Dad this Spring -- lucky girl!), so it's a long, slow process... and a whole lot of fun. I don't know anyone who is only interested in one thing, so that's my theory behind adding in whatever happens to appeal to me on the site. Plus, who's gonna stop me? ha,ha,ha!
Thanks for Writing! I love to hear from my Readers! Ailsa : )
Hello, again! Here's a wee update from me, Ailsa... now I have an even EASIER way to make the Steak Pie - we do love it, year round - why save something delicious for just one night a year - dat crazy! You don't have to do that - do anything you want, right? Right! lol!
Soo, this is how I do the Puff Pastry, now - you don't have to make it look like a very pretty pie, although that's a lovely way to make your Steak Pie, but this is waaay easier, much faster, and I just serve the Puff Pastry along with the meat - then you can get as much as you'd like, in each serving...
The Tenderflake Puff Pastry is the best one in North America - and Target has the best prices, usually $3 a box, and you get 2 'pieces' of Puff Pastry per box. You'll just need to thaw it out, use a cutting board and some flour, roll it out 'til it'' pretty thin... don't worry about measuring it, or anything - it'll be delicious, one way or another, and once you've used it once, you'll be your own expert at how you like it - lol!
See the Puff Pastry dough all rolled out? That's just the one piece - that's usually enough for one meal, but if you and your company looove Puff Pastry, go ahead and make both pieces of the dough.
Oh, and here's a wee trick, in case you've forgotten to thaw out the Puff Pastry Dough - you can simply slice it down from the side - you'll see ridges on the side of the dough, just slice it thinly, like you would slice cheese, then put those in the oven - with the egg and lightly salt them - yum! You can also pop the Puff Pastry in the microwave to thaw it - I'd say, maybe 30 seconds... do a wee bit at a time, so the dough is easily manageable : )
I always use Parchment Paper - I love it! Is fantastic, and I didn't discover Parchment Paper until I was in my 30's - but it is fantastic for cookies - I always use it for my Shortbread, to - ooh, reminds me, I still have some rounds of Shortbread in my fridge from Christmas... will pop some in the oven for New Years, too - yum! That's a lot of delicious food! And all Scottish - well, my version of Scottish! lol!
So, Do you see the wee bowl of 1 egg, mixed? I do not like the 'beaten with a fork' - seems so mean, right? lol! Anyway, give the egg a good mix with your fork (hopefully, you have more than one fork : ) then brush each piece of the pastry with a wee bit of egg (skip this, obviously, if you either don't like eggs, or are allergic to them, but, well, that seems like it goes without saying, right? haha! But, you know, just for clarity sake - lol!). Then I lightly salt each one - gives the puff pastry a savoury taste - soo good, you'll go crazy for it... we all love it, soo much! I always make extra, since it's great to have with the leftover meat, that everyone loves to have the following day...
Well, here it is with no veggies, on a regular night - none of us even wanted the veggies, so then I declared the potatoes to be the veggies - and now, I just do the whole thing in the oven - you put the steak or roast down on the bottom of a very big pan, then add the sausages (I use the Medium Spiced Italian Sausage from the butcher's section), the sliced mushrooms, then sprinkle on the Onion Soup Mix, then pour about 4 cups of boiling water over all of that, cover well with tin foil, pop in the oven for about 6 - 8 hours - is a great meal on a cold day, or a day you know you'll be staying in - we call these, lovingly, 'reading days', which we love : ) I still use my crock pot, but not as much - seems like a lot of work getting it out, and waiting for it to heat up, when I can just pop the whole thing in the oven... and then I 'pull the meat apart' - as in all 'pulled meat', which we also love (admittedly, we love a lot of things - lol!), and cut the sausages - no need to do any of that at the beginning - oh, and I just remembered my new thing - I place potatoes all around the outside edge of the pan, before the water goes on... these will be THE BEST smashed potatoes, ever - and if you have extra, you can turn them into these....
Just Olive Oil in the cookie tray, cut the potatoes - they don't already have to be cooked, but this is a great way to 'use up' your potatoes from the Steak Pie Dinner, the night before... and a wee bit of Seasoning Salt - move the potato slices about in the olive oil, so they're all coated lightly, bake for about 45 minutes, I think.. maybe a bit longer - we love them all crispy - yum!
And here they are, all done! Yum! Oven Roasted (and Toasted??) Potato Slices : )
Enjoy!! You can pop any leftovers in the Freezer, will be delicious another day! Ailsa : )
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I loove this Delivery Service for Groceries and whatever you might need, right to your door, just in general, but what a great idea in bad weather, no more stooopid traffic, or if you're not feeling up to going out to the store, or you just don't feeeel like going out to the store...or if you're like me, and get so caught up in whatever you're working on, and don't want to stop just 'for food' - haha! And no need for Taxis, if you need to take a cab to the grocery store...that's a huge savings, right there, right?
Wow, Grocery Delivery Service - that's fantastico!! Yippee!! Hello, Future - you look great! : )
I think this is such an amazing new service for your groceries - and anything you ever need from the grocery store - if you've ever had a time when you had a tiny baby, or you're super-busy (same thing - hahaha! All the New Moms will be laughing, now - lol!)..but if you're busy at work, or busy at home, or traffic, or you're busy binge-watching your favorite shows - hahahahaha! This might be the new wave of the future, right? Ordering your groceries online?
And I would imagine you would save a lot of money, since you would just buy what you actually need... might really work for dieting, too, since, well, if we're in the store, and be 'we', I mean 'me'...anyway, let's say I've got my grocery list, then I'm at the store, and I think, you know what, I'll just nick down the Candy Aisle, see if Chocolate is on sale (see how much I like Sale Chocolate - hahaha! Is it tastier, or just less expensive?? We'll never know! It's all gone, now - hahaha!)
Not that you couldn't just 'browse' for that, anyway... right? Me thinkin', now, o' course, where is the Sale Chocolate, online?? hahaha! But let's say you're you, and not me, and you have a LOT more self control than maybe ME do... so you order all the things you really wanted, and not just a whole cart full o' Wunderbars, on sale... hahahaha! Wouldn't THAT be fun - just a cartful of Sale Chocolate?? haha! Okay, clearly, me needs a treat! lol! : ) #SaleChocolate! Ha!
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Parchment Paper, and why I love it so much! lol! : )
I really, really want to encourage you to become Best Friends with Parchment Paper (it never talks back, and your food will always be perfect! lol!
Anything you might think has to be fried, can be popped in the oven on a piece of Parchment Paper on a cookie tray - easy schmeasy!
Often, I'll put a little variety of things from the freezer, on the Parchment Paper, on the cookie sheet - lol! Pop whatever it is you're making, in the oven at 350 degrees, for a lot longer than they suggest on the package - 10 minutes, 18 minutes - that's never enough to get the crisp factor you're probably looking for - the crispier it is, the more it tastes like it's fried, and think of all the fat you'll save - for later, for, maybe, some treats fo' you? haha! No, that's how I think, but, you might think like that, to - lol!
Any way you can 'health-up' your life, and the lives of your children, the better, right?
Health It Up! : )
And then just heat up some fancy sauces - my new favorite is a combo of Sweet Thai Chili Sauce and Plum Sauce - omg, I loove that, makes a delicious dip for chicken or meatballs - and then BBQ Sauce is always delicious as a dip, or you can just throw your meatballs right in the microwave, cover them with BBQ sauce, microwave for 10 minutes, done!
Oh, I've got loooots of delicious things you can eat, in very little time, it's all delicious, you're family will love them - and you will, too - and so will your waist, baby! Yippee!! : )
Twirlies!! Omg, these are beyond delicious - super easy to make, delicious any time, for a wee snack, or some nice appetizers... you'll love them, they're amazing! Yay!! Another easy recipe that tastes great! Yippee!!
Spread butter on a sheet of thawed Puff Pastry - just take it out the freezer, usually the night before, will be very easy to work with, since now your Puff Pastry comes in sheets, and a package of 2 - yahoo! Ah'Yum!
Savory: Butter
Parmesan Cheese, sprinkled on the pastry
Havarti Cheese Slices - or, any cheese you have on hand : )
Just roll that up, slice in little pieces, place on a fresh piece of Parchment Paper, lightly salt, pop in the oven at 350, for about 15 - 20 minutes, until a lovely golden color, and the cheese will bubble up to the top, will be so delicious!
I divided the Puff Pastry in 2 - 1/2 for savory, the other half sweet - yum!
Sweet: Butter
Sprinkle with Brown Sugar
Sprinkle with Cinnamon
Carefully roll it up, lengthways if you want them little, the other way if you want them huge, I guess - lol!
Slice and put on a fresh piece of Parchment Paper (the one that comes with the Puff Pastry is questionable, use it in a pinch, but I hope you've gone mad and gotten a thing of Parchment Paper, and now it's your favorite thing to bake with - lol!
Bake at 350 for about 10 - 15 minutes - watch this one, it's better to take it out before you think the Puff Pastry is as cooked as you think it should be, because you don't want the brown sugar to burn...
Flip them over when they come out the oven - divine! So good! : )
Enjoy! Oh, man, these are all so delicious - you'll love them, your family will love them - if you have any left, your friends will love them - so, safe to say, they're deeeelish! ; )
Your little cooking pal, Ailsa! xoxo!!
Recipe Menu * Valentine's Recipes *Apple Crumble Diet Recipe - Ailsa's Scottish Diet - NEW Scottish Steak Pie! - Crab Legs - Fruit Puffs, Cinnamon Buns, Cherry Cheesecake , EasySchmeasy Pie Crust , Creamy Delicious Peach Pie , Blueberry Tart , Cookies 'n Cream Cake , Great BBQ Marinade , Salsa Chicken , Macaroni Salad , Taco Spaghetti, 'Pass da' Pasta , Rosemary Steak, Onion Barley (an Aphrodisiac!), Crab Legs , Apple Crumble for One , Barbequed Meatballs , Barbequed Veggies, Stuffed Peppers , Chicken Noodle Soup, Soft Tacos, Marshmallow Bunnies -Easy Recipes - Tips
in San Marino, California (stunningly beautiful Gardens, if you've never been... and they have a gorgeous new 
, to complement their Japanese Gardens, which are spectacularly beautiful, not to mention all their other gorgeous garden areas... ). The gift shop at the Huntington Gardens has beautiful, beautiful jewelry, and all things flowery (which, clearly, I love!, especially the rose shaped cup I got, and use every day... seems like a lucky shape for a cup!! lol!), but because they have such a huge new Chinese Section in their Gardens, they have a great selection of books on Chinese Astrology, Chinese Art, and all sorts of other lovely items... 
, and now there is a new 2011 edition, too... a whole lot of fun to read! I always think it's great to read more good things about yourself... why not?? Science, schmience. You never know who knows the absolute truth, and when information lasts for thousands of years, I'll often listen to that! hahaha! 
