This dish is prepared all over Scotland – usually at New Year as part of the celebrations but also throughout the year. Folk that leave Scotland and return home only at certain times always look for a big plate of steak pie to be served up!
Wot u need
1kg diced shoulder steak
4 pork link sausages
2 tbsp plain flour
4 tsp Bisto powder mixed with one mug of cold water
2 tbsp veg oil
Wot u do
In a frying pan or wok, heat the oil and add the meat. Sprinkle with flour and seasoning and then cook, turning all the time, till the meat is browned (5 mins). Add the Bisto mix and bring to the boil. Transfer to a slow cooker and cook on high for four hours.
Separately, add the sausages to boiling water and simmer for 10mins. Allow to cool then chop and add to stew mix (two hours before the end of cooking).
Serve with cooked puff pastry on top.
Top tip: ONLY use meat from the butchers not from the supermarket! To scale this recipe simply amend the amount of meat and sausages.