Round steak and vegetables made in the slow cooker and then served inside a crispy puff pastry yields a tender and flavorful dish. This slow cooked round steak pie is loaded with carrots, potatoes, and flavorful broth. Then topped with a crispy puff pastry. The ultimate comfort food that is easy to make with very little hands on time.
Traditional Scottish Steak Pie Recipe
This is a classic dish in Scotland. An old traditional dish that is still highly favored and served as the go to dish for New Year's Day. This steak pie recipe is simple to make and hearty enough to serve on it's own as a full course meal. Perfect warm up meal on these colder winter days.
INGREDIENTS
- 1 round steak, tenderized
- 3 tbsp flour
- 1 tbsp olive oil
- 1 onion, sliced
- 2 cups beef broth
- 1 cup carrots, chopped
- 1 cup potatoes, chopped
- 1 tbsp Italian seasoning blend
- 1 box puff pastry (2 pack)
- 1 egg
INSTRUCTIONS
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Cut the round steak into small pieces. Put the flour into a bowl and then toss with the round steak. Make sure to cover the round steak pieces evenly.
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Heat olive oil in the skillet on the stove. Add onions and cook for a few minutes. Add the round steak and brown on both sides, this will take about 1-2 minutes per side.
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Place the round steak and onions in the slow cooker. Add in beef broth, carrots, potatoes, and seasoning blend.
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Slow cook on low for eight hours or on high for four hours.
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When the filling is done slow cooking, preheat the oven to 400 and prep your baking dish with the puff pastry.
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Gently roll the pastry out with a rolling pin on a lightly floured countertop.
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Lay one puff pastry into the baking dish, I use my cast iron skillet. Fill up with the steak pie filling.
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Add the second puff pastry on top and then roll and pinch the bottom and top crust together.
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Whisk an egg in a small bowl. Use a pastry brush to brush over the top of the crust.
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Bake uncovered for twenty five minutes or until the pie crust is golden and crispy.
What kind of meat is used in traditional steak pie recipe?
I use the round steak or kabob steak bites to produce a tender and delicious steak pie filling made in the slow cooker. You could also use chuck steak, sirloin steak, or even beef roast. I would suggest using a cheaper cut of beef for this recipe because when cooked in the slow cooker it will become very tender and flavorful.
Keeping this recipe true to it's roots in Scotland, it is best to keep it simple and traditional. You will sometimes find recipes that call for sausage to be added along with the steak. Sausage is the perfect addition to the steak filling for added flavor and heartiness.
Steak Pie with Puff Pastry
Puff pastries make the easiest steak pies with a crispy, light, and flakey pie crust. Buy it in a pack of two and you can easily line the bottom of the pie and then cover the top. This flavorful steak pie made inside a puff pastry is one of my favorite go to comfort foods. Puff pastries are easy to work with and fool proof.
What to serve with round steak pie?
This pie is loaded with tender beef, healthy vegetables, and hearty potatoes. So, it covers a full course meal all on it's own. You can definitely serve this recipe all on it's own as a satisfying meal. But, if you feel the need, serve it up with some additional mashed potatoes or cooked vegetables.
Can I make this Steak Pie ahead of time?
This meal can easily be prepped ahead of time and used as a convenient freezer meal for a later date. Just slow cook the pie filling as instructed and then transfer to a freezer safe container. It will last in the freezer for up to three months. When you are ready to bake, just prep the baking dish with a puff pastry and add the filling. Top the pie with a second puff pastry and preheat the oven to 400 degrees. Bake uncovered for about 25 minutes or until the top is golden and crispy.
Leftover Slow Cooked Round Steak Pie
This meal is so hearty and filling that you are sure to have some leftovers. I will never complain about having a fridge full of leftovers. They make the easiest lunches! This homemade steak pie is easy to reheat the next day. It will last in the refrigerator for up to three days.