Steak Pie

Late Twentieth Century

Preparation info

  • For


    • Difficulty


Appears in

A Year in a Scots Kitchen

A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

A layer of mushrooms are steamed on top of the meat, removing the need for a pie funnel to hold up the pastry and also keeping the pastry dry and free from sogginess.


  • 2 tablespoons beef dripping, or oil
  • 1 large onion, finely chopped
  • 500 g


Making the Filling

Heat the oil and brown the onions until dark, but not burnt. Brown the sausages. Skin, split, core and cut up kidney. Using a rolling-pin, or meat-bat, beat out the rump steak till thin. Cut into long strips. Coat the meat with the seasoned flour. Cut sausages in half. Roll meat round either the sausages or the kidney.