December 31st, 2008

Steak Pie for New Year’s!

It’s almost 2009 and I have no idea where my year went.

I do know I got to eat a lot of great food and I learned a lot in the kitchen.

As you celebrate the arrival of a new year, here’s little Scottish tradition you can try from our friends at

Happy 2009!


Steak Pie – New Year’s Day Without It?

New Years Eve or Hogmanay as it’s known in Scotland is bursting with traditions such as the customary “First Foot”. As the clock strikes midnight there is a chorus of “Auld Lang Syne and then comes the “First Food”. “The “first foot” is the first person to cross the threshold into a house after the chimes of midnight. Usually the “first foot” brings gifts of salt, coal, bread or shortbread and whiskey and if it’s a tall dark stranger then that’s good luck. ”

I always loved New Years Eve when I was growing up in Scotland, it was so exciting as a child going out to visit family in the middle of the night!

On New Years Day every year we’d go to my grandmother’s house and tuck into a big hearty plate of steak pie without it New Years Day just isn’t the same. In accordance with this I decided to make a steak pie for us to enjoy this year on New Years Day, this is my recipe..

STEAK PIE (serves 5-6)


  • 1Kg Lean good quality stewing steak cut into 1? cubes
  • 1 Large onion, chopped finely
  • 250g Mushrooms, quartered
  • 3/4 Can Guinness
  • 1 Beef Stock Cube
  • 1 Tbsp Worcestershire sauce
  • 1 Tsp English Mustard
  • 1 Tbsp Dried Thyme
  • 1 Bay leaf
  • 1 1/2 L Water
  • Olive oil
  • Salt and Pepper
  • Shop bought, pre-rolled puff pastry


  1. Using a large pot brown the meat well in batches in olive oil and set aside.
  2. Add the onions to the pot used to brown the meat and allow to soften gently.
  3. Add the stew back into the pot with the onion, followed by the Guinness, stock cube, thyme, bay leaf, Worcestershire sauce, mustard, mushrooms and water.
  4. Bring the ingredients up to the boil and then reduce the heat to a simmer.
  5. Simmer the stew for 2 1/2 to 3 hours or until the meat is very tender and the sauce has reached the desired consistency.
  6. Pre-heat the oven to 190°C.
  7. Pour the meat into a large pie dish, cover with the pastry and brush with milk.
  8. Bake the pie in the oven for 15-20 minutes until the pastry is golden and crisp.
  9. Serve and Enjoy!

Excerpt and photo courtesy of