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Hogmanay steak pie

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700 g g diced beef steak diced beef steak
30 g g flour flour
1 tbsp tbsp rapeseed oil rapeseed oil
1 onions onion
(finely chopped)
200 ml ml beef stock beef stock
2 tbsp tbsp parsley parsley
(very finely chopped)
375 g g ready rolled puff pastry ready rolled puff pastry
1 bottles bottle india pale ale india pale ale
1 eggs egg
salt salt
black pepper black pepper

Traditional steak pie

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3:35 h


This golden steak pie is packed with slow-cooked beef and tender vegetables, and makes a hearty Sunday lunch or the centrepiece of a Hogmanay meal. Serve with two portions of your favourite vegetables.

  1. Put the beef into a plastic bag and add the flour and a little seasoning. Toss together until the cubes are evenly coated.
  2. Place a large casserole dish on the hob over a medium heat. Add the oil to heat up, then add a portion of the beef to the pan to brown. Remove with a slotted spoon and set aside, repeating the process until all the beef has browned.
  3. Add the onion to the casserole dish. Stir thoroughly to coat in the oil and beef juices and allow to cook for a couple of minutes.
  4. Return the beef to the pan and stir to combine.
  5. Mix the beer through the stock, then pour into the pan and stir well. Increase the heat and bring the mixture up to the boil.
  6. Once boiling, put the lid on the pan, turn down the heat to low and either simmer slowly on the hob or place in an oven preheated to 200°C/180°C fan/gas mark 6. Cook for 2 hours 30 minutes, or until the meat is tender and falls apart easily.
  7. Once cooked, remove the meat from the oven and taste, adjusting seasoning if required. Allow to cool completely, then leave to chill in the fridge until needed.
  8. When ready to cook, preheat the oven to 220°C/200°C fan/gas mark 7.
  9. Stir the parsley through the cooled pie filling, then spoon into a large pie dish. Cut the pastry to size to cover the pie and lie it on top of the filling. Brush with a beaten egg, sealing the edges around the outside of the dish.
  10. Use any scraps of remaining pastry to decorate the top of the pie, brushing again with beaten egg.
  11. Bake for 30-35 minutes, until cooked through and the pastry is puffy and golden brown. Serve with steamed vegetables and creamy mashed potato.