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Scottish Steak Pie

This traditional recipe uses our steak pie gravy and scottish beef sausage seasoning.

Packed with flavour and topped with crispy puff pastry - ideal for serving up to adults and kids alike this festive season.

This makes a large family sized steak pie, feeding 6-8 people.

If you don't feel like making your own sausages - don't worry, you can use shop bought beef sausages - remove skin before cooking - we use skinless sausages for this recipe to avoid bursting & tough skins.

We also stock a gluten free gravy mix - this follows the same method.

We also have gluten free sausage seasonings & mixes available!


For the sausages (this will make around 8 sausages)

400g minced beef

50ml cold water

For the steak pie

750g diced steak

8 beef sausages (homemade or shop bought)

1 onion - halved

1 large sheet ready rolled puff pastry

1 egg - beaten


If using store bought sausages - skip to step 3.

  1. In a large bowl, add the minced beef, sausage mix and water, mix well till fully combined and set aside to firm up for at least half an hour.

  2. As we don't use sausage casings for this recipe, all you have to do is roll the sausages into a link shape and place in the fridge until firm.

  3. In a large saucepan, brown the diced beef until seared all over, add the halved onion.

  4. In a jug, add 100g gravy mix and 100ml cold water, mix until a thick paste has formed, add 900ml water, mixing well to avoid lumps, add this to the saucepan with the meat.

  5. Bring to the boil, stirring continuosly to avoid lumps, the sauce will begin to thicken, reduce to a simmer and cook for 1.5 hrs, mixing occasionally.

  6. In a separate pan, boil the sausages for 10 minutes until cooked through, drain and add to the meat mixture, simmer for a further 20 minutes.

  7. Remove the onion and pour the meat & gravy mix into a large, deep dish, assuring it is even at both sides.

  8. Place the sheet of puff pastry on top and crimp into the edges of the dish, this wioll avoid gravy spilling over - feel free to add a design on top with any leftover pastry.

  9. Brush the pie with the beaten egg and place in the oven at 200C for approximately 30-35 minutes or until golden.

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