Steak pie recipe? Not the usual suspects that google finds

will.i.amnt

As per title folks, have googled 'til I'm blue in the fingers...

This is what I'm looking for:

A decent recipe for a Scottish steak pie (topcrust only) where the meat simply melts away into the sauce. Exactly like you'd get in a Scottish pub worth it's (ahem) crust.

Every recipe I've found suggests cooking the meat low for a couple of hours, but this simply doesn't produce the correct results.

Anyone know HOW to make this? It's driving me nuts!

flea72

You need to cook the meat until it flakes apart. If it doesn't, then you haven't cooked it long enough.

Softstuff

I don't have an exact recipe no, but I'd be thinking it was a lot more than 2 hours cooking needed. I'd be reckoning on about 3-4 hours at least before it'd be tender. So, brown the meat off first (about a kilo of casserole steak, cubed) with some onion, carrot, celery, pop in a casserole dish with a tablespoon of tomato puree, pepper, some stock to cover and a lid, and sit it in a low oven for 3-4 hours. Keep checking the stock doesn't run out. Test the meat is falling apart, if not put it back in the oven, separate it from the gravy, thicken the gravy with a little cornflour and water, pop in a pie dish together, add a pastry lid. Voila. More or less.

HappyMJ

will.i.amnt wrote: »

As per title folks, have googled 'til I'm blue in the fingers...

This is what I'm looking for:

A decent recipe for a Scottish steak pie (topcrust only) where the meat simply melts away into the sauce. Exactly like you'd get in a Scottish pub worth it's (ahem) crust.

Every recipe I've found suggests cooking the meat low for a couple of hours, but this simply doesn't produce the correct results.

Anyone know HOW to make this? It's driving me nuts!

A slow cooker works really well for this if you have one.

krlyr

When my mum cooks a steak pie she'll have the meat cooking in the oven for a good 4-6 hours to get it tender. Also helps a lot to buy a good meat - I've tried cheaper steak and it doesn't get the same melt-in-the-mouth effect.

tina_malteser

As somebody born and bread, slow cook....then top crust :beer:

melanzana

I toss in seasoned flour, then brown, add the veg and a little stock with Tom pur!e and an oxo cube.

Into the oven on high, say 190, for half an hour, then on 100 overnight. YES! Just make sure there is a good amount of liquid in there.

Next morning, Assemble and then add crust and cook that again.

You will not need a knife, and you could eat it without teeth!

will.i.amnt

Right, I've given it 4 hours so far.

I've browned it all, added approx 400ml red wine which was then reduced by half, then added 500ml or so of beef stock. Put it all in the oven at about 150C for 4 hours.

It still looks more or less the same as when I put it in. HELP!

Softstuff

So it's not cooked at all? Can't be pulled apart with a fork?

Edited to add: Curious it's been in the oven that long since you posted looking for a recipe at 12.37am, then posted again at 2.52am. Or am I missing something here?

cutestkids

I do mine in the slow cooker just beef and chopped onions no other veg coat the beef in seasoned flour then brown , tip into the slow cooker with the chopped onions and add enough beef stock to not quite cover.

I cook on low for between 8 and 10 hours then leave to cool before putting the pastry top on, and cooking in a medium oven till pastry is broned and meat is heated through.
The meat mix is best cooked the day before

flea72

will.i.amnt wrote: »

Right, I've given it 4 hours so far.

I've browned it all, added approx 400ml red wine which was then reduced by half, then added 500ml or so of beef stock. Put it all in the oven at about 150C for 4 hours.

It still looks more or less the same as when I put it in. HELP!

The meat has to be covered in liquid for it to stew. If any is poking out it will roast instead.

Also 1/2 pint of red wine reduced will make the meat tough. I also wouldn't be surprised if 1pint of stock would have boiled away in 4 hours. Are you sure your oven is working?

Personally I put 1lb of steak in at least a 5 pint dish and add liquid til it's more of less full (but then again I do like gravy). I might even need to top this up for the last hour if cooking long and slow

Im also not sure that red wine would be a staple ingredient of a Scottish pie. Wouldn't that make it taste more like a Burgoyne? Most proper meat pies tend to have beer in them.