#eattheworld ~ Scottish Steak Pie
This month our Eat the World group is heading anywhere in the world celebrating Christmas / or another Holiday with a traditional food. This is a terrific group that virtually travels around the world together, enjoying traditional foods from various countries; it is hosted by Evelyne of CulturEatz.
Check out all the wonderful Christmas/holiday dishes and sweets prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Culinary Adventures with Camilla: Glædelig Jul, Nisser, and Mormor Agnes’ Æbleskiver
Literature and Limes: Makowiec
Palatable Pastime: Danish Asier Pickles
Amy’s Cooking Adventures: Lebkuchenherzen (German Cookies)
Chipa by the Dozen: Pepperkaker (Norwegian Christmas Cookies)
Evelyne: Oliebollen, the Dutch Doughnut
Loreto and Nicoletta: Sandbakkelse, Norwegian Christmas Cookies
Simply Inspired Meals: Classic Christmas Spritz Cookies
A Day in the Life on the Farm: Bohemian Potato Salad
Making Miracles: Scottish Steak Pie
Today I chose to make a Scottish Steak Pie - which is a traditional dish enjoyed in Scotland for New Years! I loved the idea of making this rustic, hearty dish to share with my family. We really enjoyed this simple delicious steak pie - chock full of tender beef and a rich onion gravy. I threw a can of peas in under the puff pastry topping instead of serving them alongside the steak pie.
I can't believe we're already getting ready for the Holidays - it will be time for Christmas before we know it. I am looking forward to a little down time with my family. We've already been packing in some of the Holiday prep - my sister and I took Lindsey for breakfast with Santa this weekend and she loved it! It's the little moments that mean the most.
Scottish Steak Pie adapted from Something Sweet and Savory
1 TBS olive oil
1 TBS plain flour seasoned with salt and pepper
2 lbs Stewing Beef cut into cubes
2 large onions sliced thinly
1 14-oz can beef stock
Salt and freshly ground black pepper
1 sheet puff pastry
flour for rolling out the pastry
1 beaten egg
- Heat olive oil in a large nonstick pot over medium to medium-high heat. Meanwhile, toss the cubed beef with the seasoned flour, salt, and pepper. When oil is hot, add the beef and brown on all sides, stirring occasionally. After a few minutes, add in the diced onion. Continue stirring about 5-10 minutes more and then add in the beef stock, reduce heat to a low simmer and cook for about 2 hours or until sauce has reduced to a gravy consistency, and beef is very tender. Taste, and adjust salt and pepper as desired.
- Preheat oven to 400 degrees.
- Spray a 2-quart baking dish with non-stick cooking spray. Spread filling into the prepared dish.
- Use a lightly floured surface and rolling in - roll pastry out slight larger than your baking dish. Lay over the filling and crimp the edges with a fork. Brush with the beaten egg.
- Bake 30-35 minutes, until pastry is golden brown and puffed.
- Serve with mashed potatoes, carrots, peas, etc. as desired.